Entrée: United States – Chinese-American Entree

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Additional 10 min

Total 30 min

Ingredients

1 lb (450 g) flank or skirt steak, thinly sliced against the grain
2 green bell peppers, thinly sliced
1 medium onion, sliced
2 tomatoes, cut into wedges
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) oyster sauce
1 tsp sugar
1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water
2 tbsp (30 ml) oil
2 cloves garlic, minced
Young green onions (tops only), sliced, for garnish
Salt and black pepper to taste

Instructions

1. Marinate sliced beef briefly with 1 tablespoon soy sauce and a pinch of pepper for 10 minutes.
2. Heat a wok or large skillet over high heat with 1 tablespoon oil; quickly sear beef in batches until browned but not fully cooked; remove and set aside.
3. Add remaining oil, sauté garlic, then add onions and bell peppers; stir-fry 2–3 minutes until crisp-tender. Add tomato wedges and cook 1 minute more.
4. Return beef to the wok, add oyster sauce, remaining soy sauce, sugar and the cornstarch slurry; toss until sauce thickens and beef is cooked through.
5. Adjust seasoning, sprinkle with chopped young green onion tops, and serve immediately over steamed rice.