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

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

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 (5 ml) 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

Show original ingredient measurements

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

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Marinate sliced beef briefly with 1 tablespoon (15 ml) soy sauce and a pinch of pepper for 10 minutes.
2. Heat a wok or large skillet over high heat with 1 tablespoon (15 ml) 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.

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.