How to Make Chinese Cantonese Beef, Tomato and Pepper Stir Fry Asian Cooking Recipe Cuisine

China Cantonese Beef, Tomato and Pepper Stir-Fry

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4-6 Servings

1 lb round steak

1 tbsp Shaoxing rice win or dry sherry

1 tbsp oyster sauce

1/2 tsp sugar

1 tbsp plus 1 tsp soy sauce, divided

2 tbsp vegetable oil, divided

1 clove garlic, smashed

2 tsp Chinese salted black beans, rinsed and drained

1 medium white onion, cut into 8-10 wedges and separated

1 medium green bell pepper, cut into 10-12 strips

2 stalks celery, trimmed and sliced diagonally

1 tsp cornstarch dissolved in 3 tbsp water to form a slurry

2 ripe medium tomatoes each cut into 8 wedges


Directions:

Cut the beef along the grain into 1.5 inch-thick strips. Then, with your knife at an angle almost parallel to the cutting surface, slice the meat diagonally across the grain into 1/8-inch-thick slices.

Toss the beef with the rice wine, oyster sauce, sugar and 1 tbsp soy sauce. Cover and let marinate for 10 minutes or up to 12 hours.

Preheat a large wok or skillet over high heat for 1 minutes. Swirl in 1 tbsp oil and heat until it starts to shimmer. Add the garlic and cook until fragrant then discard the garlic. Add the salted black beans and onion and stir for 1 minute. Add bell pepper and celery and stir fry until crisp-tender. Set aside in a bowl.

In the same wok, add remaining oil and heat over high heat. Divide the marinated meat into 4 batches and stir each batch for about 2 minutes and set aside. 

Return the cooked vegetables to the wok over high heat. Add cooked meat and stir everything swiftly around the wok until heated through. Stir the cornstarch slurry and add to the wok. Toss to coat the meat and vegetables evenly. 

Cook until mixture thickens and meat and vegetables look glossy. Add the tomatoes and 1 tsp soy sauce. Continue tossing until heated through, one minute. Taste and adjust seasonings. Best over freshly steamed rice.

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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