|Beef Stir Fry|
3 tbsp of oyster sauce
3 tbsp soy sauce
2 tsp chopped garlic
2 tsp grated fresh ginger
1/2 tsp freshly ground black pepper
1 lb (500 g) beef stir-fry strips or inside round, cut into thin bite-size strips
1 yellow or red pepper
1 small red onion
2 green onions
1 tbsp (15 mL) cornstarch
2 tsp (10 mL) sesame oil
2 tsp (10 mL) vegetable oil
- In a shallow bowl, stir oyster sauce with soy sauce, garlic, ginger and black pepper. Stir in beef until evenly coated. Set aside at room temperature. Core and seed yellow pepper, then slice into 1/4-inch strips. Peel and slice red onion in half lengthwise. Place cut-side down on a cutting board and thinly slice each half. Diagonally slice green onions into 1/2-inch pieces. Sprinkle cornstarch over beef mixture. Using your hands, mix until cornstarch evenly coats beef. Stir in sesame oil. Continue mixing until cornstarch is dissolved and oil coats beef.
- Heat 1 tbsp vegetable oil in a large non-stick frying pan or wok set over medium-high heat. Add beef mixture. Stir-fry until beef is cooked, from 3 to 5 minutes. Remove to a serving plate. Loosely tent with foil.
- Add remaining oil to pan. Add yellow pepper and red onion and stir-fry over medium-high heat until lightly browned, from 2 to 3 minutes. Pour any accumulated juices from beef and 2 tablespoons water into frying pan. Stir to combine with vegetables. Stir in beef and green onions. Great served over rice especially jasmine rice or noodles.
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