This classic Chinese-style stir-fry features tender slices of sirloin steak tossed with crisp green peppers, onions, and juicy tomatoes. The beef is marinated to ensure maximum flavor and tenderness before being quickly seared over high heat. The resulting dish boasts a perfect balance of savory soy notes and fresh vegetable crunch, all coated in a light, velvety cornstarch-thickened sauce. It&# 226;ÂÂs an excellent choice for a quick weeknight dinner that feels restaurant-quality. The vibrant colors and aromatic spices make it a crowd-pleaser for family gatherings or casual entertaining. Serve immediately over steamed rice to soak up the delicious juices.
Fan Chieh Nius Ruh B1
Description
This classic Chinese-style stir-fry features tender slices of sirloin steak tossed with crisp green peppers, onions, and juicy tomatoes. The beef is marinated to ensure maximum flavor and tenderness before being quickly seared over high heat. The resulting dish boasts a perfect balance of savory soy notes and fresh vegetable crunch, all coated in a light, velvety cornstarch-thickened sauce. It&# 226;ÂÂs an excellent choice for a quick weeknight dinner that feels restaurant-quality. The vibrant colors and aromatic spices make it a crowd-pleaser for family gatherings or casual entertaining. Serve immediately over steamed rice to soak up the delicious juices.Ingredients
Directions
-
Slice the sirloin steak against the grain into 1/4-inch thick slices, then cut into 1-inch by 2-inch strips.
-
Place the beef strips in a bowl with the marinade ingredients (soy sauce, sherry, salt, water/broth, and dissolved cornstarch) and toss to coat evenly.
-
Cover the bowl and refrigerate for 1 hour to allow the meat to marinate.
-
While the meat marinates, cut the green pepper and onion into 1-inch chunks. Cut the tomatoes into wedges and remove the seeds.
-
Heat peanut oil in a wok or large skillet over high heat until shimmering and very hot.
-
Add the marinated beef to the hot wok. Stir-fry for about 1 minute until browned but still slightly pink inside.
-
Remove the beef from the wok and set aside on a plate to prevent overcooking.
-
Add any remaining oil to the wok if needed, then add the green pepper and onion chunks. Stir-fry for 1 minute until crisp-tender.
-
Pour in the remaining marinade liquid (soy sauce, sherry, salt, broth/water) and cook for 2 minutes, scraping up any browned bits.
-
Add the tomato wedges and the cooked beef back into the wok. Mix well to combine.
-
Stir in the cornstarch mixture dissolved in cold water. Cook, stirring constantly, until the sauce thickens and glazes the ingredients.
-
Serve immediately while hot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 230.4kcal
- % Daily Value *
- Total Fat 7.9g13%
- Saturated Fat 3.3g17%
- Cholesterol 84.0mg29%
- Sodium 64.7mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 32.9g66%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
