A Chinese-American dish of stir-fried beef and bell peppers.
There are important points to remember in stir-frying.
- All your ingredients need to be assembled ahead of time. And separated in bowls. The process goes really fast so make sure before you start that everything is ready.
- Cut your ingredients uniformly and neatly. It will add to the aesthetics of the dish and make it more inviting and pleasing. I am obsessed with presentation. Because we eat with our eyes first. So make the effort to make it look appealing.
- Dry your ingredients. A small amount of moisture can cause a lot of oil splattering. And believe me you don’t want that.
- Stir-frying requires high heat. Your wok needs to be hot before you even add the oil. And this is crucial. The success of your stir-frying will depend on this factor. The ingredients will just glide in your pan and cook beautifully.
- And in most stir-fried dishes, there is a sauce or gravy. So have your slurry ready (cornstarch and water mixture) as well as your broth to produce that delectable sauce that goes very well with rice.
- 1/2 pound beef (round, sirloin, flank), sliced thinly across the grain
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1 teaspoon freshly grated ginger
- 1 large tomato, diced
- 1/2 green bell pepper
- 1/2 red bell pepper
- 1 cup fresh white mushrooms, quartered
- 1 cup beef broth (or 1 beef bouillon cube dissolved in 1 cup water)
- Salt & pepper to taste
- 2 tablespoons cornstarch, dissolved in 1/4 cup cold water
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- Season the beef with salt and pepper. Heat your wok until smoking. Add 1 tablespoon oil. Quickly stir-fry the beef about 1 minute. Remove and set aside.
- Add the other tablespoon oil. Stir-fry garlic, onions and ginger.
- Add the tomatoes, mushrooms and bell peppers. Stir-fry for 1-2 minutes
- Pour in beef broth and let boil. Add soy sauce and oyster sauce.
- Return beef to the wok. Mix together and cook for 2 minutes more.
- Add slurry (cornstarch and water mixture). Cook until sauce has thickened. Add more broth if you want more sauce or if too thick.
Credits to: m.facebook.com/bellahskitchen