Oriental Beef

This Oriental Beef is a classic weeknight dinner that brings vibrant, savory flavors to your table in under thirty minutes. Tender strips of flank steak are marinated in a simple yet effective blend of soy sauce, cornstarch, sugar, and fresh ginger, ensuring every bite is flavorful and slightly sweet. The dish features crisp green peppers and juicy pineapple chunks, adding a delightful contrast in texture and a hint of tropical brightness. Stir-fried quickly over high heat, the beef remains tender while the vegetables retain their crunch. It&# 226;ÂÂs a satisfying, home-style meal that pairs perfectly with steamed rice for a complete and comforting feast.

Cooking Method: Frying

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 329.9

Description

This Oriental Beef is a classic weeknight dinner that brings vibrant, savory flavors to your table in under thirty minutes. Tender strips of flank steak are marinated in a simple yet effective blend of soy sauce, cornstarch, sugar, and fresh ginger, ensuring every bite is flavorful and slightly sweet. The dish features crisp green peppers and juicy pineapple chunks, adding a delightful contrast in texture and a hint of tropical brightness. Stir-fried quickly over high heat, the beef remains tender while the vegetables retain their crunch. It&# 226;ÂÂs a satisfying, home-style meal that pairs perfectly with steamed rice for a complete and comforting feast.

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
20 ounce Pineapple chunks, drained
3 cup Cooked rice

Directions

1
Slice the flank steak into 2-inch by 1/8-inch strips against the grain.
2
Cut the green pepper into thin strips.
3
In a small bowl, mix together the soy sauce, cornstarch, sugar, and ginger until smooth.
4
Toss the beef strips in the soy sauce mixture until evenly coated.
5
Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium-high heat.
6
Add the green pepper strips to the pan.
7
Stir-fry the peppers for 2 minutes, stirring constantly, until slightly tender.
8
Remove the green peppers from the pan and set aside.
9
Add the remaining 2 tablespoons of oil to the pan.
10
Add the coated beef strips to the hot pan.
11
Cook for 1 to 2 minutes, stirring constantly, until the beef is lightly browned and cooked through.
12
Return the green peppers to the pan and add the drained pineapple chunks.
13
Stir everything together and heat through for 1 minute.
14
Serve the beef and vegetable mixture hot 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: Partially freezing the steak for 30 minutes before slicing makes it much easier to cut into uniform thin strips.

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

Variation: Add sliced onions or broccoli florets for extra vegetables.

Keywords: beef, stir-fry, flank steak, ginger, soy sauce, pineapple, green pepper, asian style, quick dinner, weeknight meal, savory, cornstarch, rice, healthy, international

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