Prep 35 mins
Cook 10 mins
I found this recipe in a cookbook but I've altered some of the ingredients and made it my own. DH loves it, we had it with some fried noodles but it would also go great with freshly cooked rice. It has a subtle garlicky flavor and the sesame oil really gives this dish a great aroma. Halal/Kosher.
- 300 g skirt steaks, thinly sliced, 3-inch length
- 1 tablespoon canola oil
- 1 tablespoon sesame oil
- 8 garlic cloves, finely chopped (adjust according to preference)
- 1 teaspoon fresh ginger, finely grated
- 1 bell pepper, sliced
- 1 tablespoon oyster sauce
- 4 tablespoons water
For the marinade
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons pure apple juice (or any that contains strong apple flavor)
- 1 teaspoon brown sugar
- Mix the marinade ingredients and pour over the steak in a dish, mix well, cover and marinate for 30 minutes.
- Heat the oils in a preheated wok/large frying pan, add garlic and ginger, stir fry for about a minute.
- Add the pepper and stir fry for a minute or 2.
- Add the steak and the marinade, stir fry for a further 5 minutes or until meat is cooked.
- Add oyster sauce and water, cook until sauce is thickened.
- Serve hot.
Yummy! I really enjoyed this meal. The flavor and smells coming off of the dish were very tasty and my hubby and I gobbled it up!
I had some reservations at first and did do some tweaking to add a little fiber, but for the most part, I didn't change too much. I used 1 lb of beef, 1 tbs of peanut oil (instead of canola), 1 tbs each of garlic and ginger (minced) and a full red and green pepper with 1 onion (sliced) and kept everything else the same. I was worried about the amount of cornstarch but actually the texture and consistancy of the sauce were just right. I will be making this dish again, with my changes. I'm sure the original way is delish too, I just need more veggies in my meals:)
Served with steamed rice.