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3 tbsp oyster sauce
3 tbsp dry sherry
3 tbsp soy sauce
2 garlic cloves, minced, or 2 tsp bottled chopped garlic
2 tsp grated fresh ginger, or bottled chopped ginger
1/2 tsp freshly ground black pepper
500 g beef stir-fry strips, or inside round, cut into thin bite-size strips
1 yellow or red bell pepper
1 small red onion
2 green onions
1 tbsp cornstarch
2 tsp dark sesame oil
2 tsp vegetable oil
In a shallow bowl, stir oyster sauce with sherry, 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 (0.5-cm) 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 (1-cm) pieces. Sprinkle cornstarch over beef mixture. Using a wooden spoon or your hands, mix until cornstarch evenly coats beef. Stir in sesame oil. Continue mixing until cornstarch is dissolved and oil coats beef.
Heat 1 teaspoon (5 mL) 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 teaspoon (5 mL) 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 (30 mL) water into frying pan. Stir to combine with vegetables. Stir in beef and green onions. Great served over rice or noodles. Leftovers will keep well, refrigerated, up to 2 days.
Calories 274, Protein 27.6g, Carbohydrates 14.6g, Fat 10.7g, Fibre 2g, Sodium 1181mg.
This simple-to-prepare dinner, a family favourite of Lyn Chua's, Chatelaine's Test Kitchen manager, will likely become a popular weekday dish with your family too.