Oriental Beef

This quick-cooking Oriental Beef dish features tender slices of flank steak stir-fried to perfection with crisp green peppers and juicy pineapple chunks. The savory sauce, made from soy sauce, cornstarch, sugar, and fresh ginger, creates a glossy, flavorful coating that balances salty, sweet, and spicy notes. It&# 226;ÂÂs a vibrant, satisfying main course that comes together in under 30 minutes, making it ideal for busy weeknights. Serve it hot over steamed rice for a complete, comforting meal that brings restaurant-quality flavor to your home kitchen without the fuss.

Cooking Method: Frying

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 329.9

Description

This quick-cooking Oriental Beef dish features tender slices of flank steak stir-fried to perfection with crisp green peppers and juicy pineapple chunks. The savory sauce, made from soy sauce, cornstarch, sugar, and fresh ginger, creates a glossy, flavorful coating that balances salty, sweet, and spicy notes. It&# 226;ÂÂs a vibrant, satisfying main course that comes together in under 30 minutes, making it ideal for busy weeknights. Serve it hot over steamed rice for a complete, comforting meal that brings restaurant-quality flavor to your home kitchen without the fuss.

Ingredients

1/4 cup Soy sauce
2 teaspoon Cornstarch
1 teaspoon Sugar
1/2 teaspoon Ginger
1 pound Flank steak, trimmed
3 tablespoon Vegetable oil
1 medium Green pepper, cut into thin strips
20 oz Pineapple chunks, drained
3 cup Cooked rice

Directions

1
Cut the flank steak into 2-inch by 1/8-inch strips.
2
In a small bowl, mix together the soy sauce, cornstarch, sugar, and ginger until smooth.
3
Toss the beef strips in the soy sauce mixture until evenly coated.
4
Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium-high heat.
5
Add the green pepper strips and cook for 2 minutes, stirring constantly, until crisp-tender.
6
Remove the green peppers from the pan and set aside.
7
Add the remaining 2 tablespoons of oil to the hot pan.
8
Add the coated beef strips in a single layer.
9
Cook for 1 to 2 minutes, stirring constantly, until the beef is lightly browned and cooked to desired doneness.
10
Return the green peppers to the pan and add the drained pineapple chunks.
11
Toss everything together and heat through for about 1 minute.
12
Serve immediately over cooked rice.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 329.9kcal

% Daily Value *
Total Fat 18.2g28%
Saturated Fat 7.6g38%
Cholesterol 93.1mg32%
Sodium 927.3mg39%
Total Carbohydrate 4.3g2%
Dietary Fiber 0.1g1%
Sugars 1.4g
Protein 34.1g69%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Tip: It is easier to slice the flank steak thinly if it is partially frozen. Place the steak in the freezer for about 30-45 minutes before cutting.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to maintain texture.

Variation: For extra heat, add a teaspoon of red pepper flakes or a splash of chili sauce to the marinade.

Keywords: beef, stir fry, flank steak, asian, pineapple, green pepper, soy sauce, ginger, quick dinner, weeknight meal, savory, rice bowl, easy, family friendly, low carb option, high protein

Read it online: https://www.chefs-mate.com/recipe/oriental-beef-2/