Steak Cantonese And Rice
A flavorful Cantonese-style beef stir-fry with fresh vegetables and a savory soy-based sauce, perfect for quick weeknight dinners or casual gatherings with family.
Ingredients
Instructions
- Slice the beef into thin diagonal strips against the grain.
- Heat vegetable oil in a skillet or wok over high heat and brown the beef strips quickly.
- Reduce heat to medium.
- Add chopped tomatoes, green pepper strips, soy sauce, garlic salt, pepper, and ground ginger to the meat.
- Cover and simmer for 10 minutes to let flavors meld.
- Mix cornstarch with water to create a slurry, then stir into the skillet to thicken the sauce.
- Serve the beef and vegetable mixture over cooked rice.
Tips & Substitutions
For the best flavor, marinate the beef in soy sauce and ginger for 30 minutes before cooking. If you don't have beef round steak, flank steak makes a great substitute due to its tenderness. Adjust the vegetables based on what you have; snap peas or broccoli can also work well. To enhance the dish, consider adding a splash of sesame oil at the end of cooking.
Serving Suggestions
Serve the Steak Cantonese over a bed of steamed rice for a complete meal. It pairs beautifully with Rose'S Fried Rice for an extra side dish. For a refreshing contrast, add a simple salad or steamed bok choy on the side. A drizzle of sriracha can add a spicy kick if desired.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the beef and vegetable mixture in a skillet over medium heat, adding a splash of water or broth to prevent drying out. Stir until heated through. It can also be microwaved for 1-2 minutes, stirring halfway.
Nutrition & Diet Analysis (per serving)
Each serving of Steak Cantonese And Rice contains roughly 228 calories, with 9g protein, 19g carbohydrates, and 14g fat. It is an excellent source of vitamin C (194% of the Daily Value) and vitamin A (32% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 2254mg per serving (98% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of beef for this recipe?
Yes, you can use other cuts like flank steak or sirloin for this recipe. Each will provide a slightly different texture, but they all work well with the flavors of the dish. Just make sure to slice them thinly against the grain for tenderness.
What can I add to make this dish spicier?
To add some heat, consider incorporating sliced jalapeños or a teaspoon of chili paste into the dish. You can also serve it with sriracha on the side for those who enjoy extra spice. Adjust the amount according to your spice tolerance.
How can I make this dish vegetarian?
To create a vegetarian version, substitute the beef with tofu or tempeh, and replace the beef bouillon cube with a vegetable bouillon. You can also increase the amount of vegetables, such as adding mushrooms or carrots, to create a hearty meal that still captures the essence of the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).