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Cantonese Beef
Cantonese Beef
Cantonese Beef is a popular dish in Cantonese cuisine that typically consists of thinly sliced beef stir-fried with vegetables such as bell peppers, onions, and sometimes bamboo shoots, all cooked in a savory sauce. It’s known for its tender beef and flavorful sauce, often sweet and savory with a hint of garlic and soy sauce.
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Ingredients
- 1 lb beef (such as flank steak or sirloin), thinly sliced
- 2 bell peppers sliced
- 1 onion sliced
- 1 cup bamboo shoots sliced (optional)
- 3 cloves garlic minced
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon sugar
- 1/2 cup beef broth
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Cooked rice for serving
Instructions
- In a bowl, mix together the soy sauce, oyster sauce, cornstarch, sugar, and beef broth. Set aside.
- Heat the vegetable oil in a wok or large skillet over medium-high heat.
- Add the sliced beef and stir-fry until browned. Remove from the wok and set aside.
- In the same wok, add a little more oil if needed and sauté the garlic until fragrant.
- Add the bell peppers, onion, and bamboo shoots. Stir-fry until slightly tender.
- Return the beef to the wok and pour the sauce mixture over the beef and vegetables.
- Stir well and simmer for a few minutes until the sauce thickens and coats the beef and veggies.
- Season with salt and pepper to taste.
- Serve the Cantonese Beef hot over cooked rice.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 356kcal (18%)Carbohydrates: 14g (5%)Protein: 23g (46%)Fat: 23g (35%)Saturated Fat: 9g (56%)Polyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 81mg (27%)Sodium: 943mg (41%)Potassium: 551mg (16%)Fiber: 2g (8%)Sugar: 8g (9%)Vitamin A: 1869IU (37%)Vitamin C: 79mg (96%)Calcium: 45mg (5%)Iron: 3mg (17%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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