Steak Cantonese and Rice

Steak Cantonese and Rice Recipe from China | Ingredients: Beef, Tomato, Green Pepper, Soy Sauce and Rice

Region / culture: China | Servings: 4

Introduction

Steak Cantonese and Rice is a delicious and flavorful dish that combines tender strips of beef with fresh vegetables and savory seasonings. This classic Cantonese recipe is easy to make and perfect for a quick and satisfying meal.

History

Steak Cantonese and Rice is a popular dish that originated in Cantonese cuisine, which is known for its use of fresh ingredients and bold flavors. This dish has been enjoyed for generations and has become a staple in Chinese-American cuisine.

Ingredients

2 tsp vegetable oil
0.5 lb (227 g) boneless beef round steak, cut into strips
1 small tomato, chopped
0.5 green pepper, cut into strips
0.13 tsp garlic powder
0.13 tsp ground black pepper
0.13 tsp ground ginger
1 tsp cornstarch
1 tsp beef bouillon granules
1 tbsp soy sauce
2 cups hot cooked rice

How to prepare

Heat oil in a large skillet over medium-high heat. Add beef and cook, stirring, until browned.
Reduce the heat. Stir in tomato, green pepper, garlic powder, black pepper, and ginger. Cover and simmer for 10 minutes.
Blend cornstarch, bouillon, and soy sauce together.
Stir the mixture into the meat mixture. Cook, stirring, until the mixture thickens.
Serve over hot rice.

Variations

Substitute chicken or tofu for the beef for a different twist on this classic dish.
Add in your favorite vegetables, such as broccoli, carrots, or snow peas, for added color and flavor.

Cooking Tips & Tricks

Make sure to cut the beef into thin strips to ensure quick and even cooking.

- Use a hot skillet to sear the beef and lock in the juices.

- Be sure to simmer the vegetables until they are tender but still crisp for the perfect texture.

- Adjust the seasonings to taste, adding more soy sauce or spices as needed.

Serving Suggestions

Serve Steak Cantonese and Rice with a side of steamed vegetables or a fresh salad for a complete and satisfying meal.

Cooking Techniques

Stir-frying the beef over high heat helps to seal in the juices and keep the meat tender.

- Simmering the vegetables in the sauce allows them to absorb the flavors and become tender.

Ingredient Substitutions

Use chicken broth in place of beef bouillon for a lighter flavor.

- Swap out the green pepper for red or yellow peppers for a different taste.

Make Ahead Tips

Prepare the beef and vegetable mixture ahead of time and store in the refrigerator until ready to serve. Simply reheat and serve over hot rice for a quick and easy meal.

Presentation Ideas

Garnish with sliced green onions or sesame seeds for a pop of color and added flavor.

Pairing Recommendations

Pair Steak Cantonese and Rice with a glass of white wine or a cold beer for a refreshing and enjoyable meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 290 per serving

Carbohydrates

Carbohydrates: 36g per serving

Fats

Total Fat: 8g per serving

Saturated Fat: 2g per serving

Proteins

Protein: 20g per serving

Vitamins and minerals

Steak Cantonese and Rice is a good source of Vitamin C, Vitamin A, Iron, and Calcium.

Alergens

Contains soy and wheat.

Summary

Steak Cantonese and Rice is a balanced meal that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Steak Cantonese and Rice is a delicious and satisfying dish that is perfect for a quick and easy meal. With tender strips of beef, fresh vegetables, and savory seasonings, this classic Cantonese recipe is sure to become a favorite in your household.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Steak Cantonese and Rice. It was many years ago, when I was just a young girl, eager to learn the secrets of cooking from my grandmother. She was a master in the kitchen, with a wealth of knowledge passed down through generations. And it was she who first introduced me to this delicious dish.

The recipe came to her from a dear friend who had traveled to China and brought back a wealth of culinary inspiration. It was a blend of flavors and textures that I had never experienced before – tender slices of steak marinated in a savory sauce, paired with fluffy white rice and a colorful array of vegetables. It was a symphony of tastes and smells that captivated my senses.

My grandmother, with her gentle hands and keen eye for detail, showed me how to prepare the dish step by step. She taught me the importance of marinating the steak to tenderize it and infuse it with flavor. She showed me how to stir fry the vegetables to retain their crispness and bright colors. And she shared with me the secret to cooking perfect rice – a skill that would serve me well in the years to come.

As I watched her work, I marveled at her skill and precision. She moved with grace and confidence in the kitchen, her hands deftly wielding the knife and spatula. She seemed to have an intuitive sense of how flavors would blend together, how textures would complement each other. It was like watching a master artist at work, creating a masterpiece with each dish she prepared.

And as I learned to make Steak Cantonese and Rice alongside her, I discovered the joy of cooking – the satisfaction of creating something delicious and nourishing with my own hands. I found that cooking was not just about following a recipe, but about infusing each dish with love and care, with memories and stories.

Over the years, I have made this recipe countless times, each time adding my own twist or variation. I have shared it with friends and family, who have all marveled at its unique blend of flavors and textures. And as I pass it down to the next generation, I do so with pride and gratitude – grateful for the lessons I learned from my grandmother, grateful for the gift of cooking that has enriched my life in so many ways.

So whenever I make Steak Cantonese and Rice, I think of my grandmother and the legacy she left me – a legacy of love, of tradition, of delicious food shared with those we hold dear. And I am reminded once again of the sense of amazement I felt that first time I saw this recipe, of the wonder and joy that cooking can bring into our lives.