Canton Beef With Bell Peppers Recipes

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CANTON BEEF



Canton Beef image

Add Asian flavor to your family's dinner! Enjoy canton beef recipe that's ready in 35 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 11

1/2 pound beef boneless sirloin tip steak
3/4 cup fat-free reduced-sodium chicken broth
1 tablespoon finely chopped garlic (9 cloves)
1 tablespoon finely chopped gingerroot
1 tablespoon dark soy sauce
2 teaspoons packed brown sugar
1/2 teaspoon five-spice powder
1 tablespoon cornstarch
1 tablespoon cold water
1 package (16 ounces) frozen stir-fry bell peppers and onions, thawed and drained
2 cups cooked brown rice

Steps:

  • Trim fat from beef. Cut beef lengthwise into 2-inch strips; cut strips crosswise into 1/8-inch slices. Mix broth, garlic, gingerroot, soy sauce, brown sugar and five-spice powder in medium glass or plastic bowl. Mix cornstarch and cold water; stir into broth mixture. Stir in beef until evenly coated. Let stand 10 minutes.
  • Drain beef; reserve marinade. Spray nonstick wok or 12-inch skillet with nonstick cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add beef; stir-fry 2 minutes. Stir in bell peppers and onions and reserved marinade; reduce heat to medium. Cover and cook 3 to 5 minutes, stirring frequently, until sauce is thickened. Serve over rice.

Nutrition Facts : Calories 265, Carbohydrate 48 g, Cholesterol 25 mg, Fiber 4 g, Protein 15 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 370 mg

CANTONESE-STYLE BLACK PEPPER BEEF AND POTATOES RECIPE



CANTONESE-STYLE BLACK PEPPER BEEF AND POTATOES Recipe image

Provided by á-3145

Number Of Ingredients 12

3 tablespoons grapeseed or other neutral oil, divided
3 tablespoons soy sauce
5 medium garlic cloves, finely grated
4 teaspoons finely grated fresh ginger
2 teaspoons cornstarch
Kosher salt and coarsely ground black pepper
1 pound beef sirloin tips or tri-tip, patted dry and cut into 1-inch pieces
12 ounces Yukon Gold potatoes, cut into 1-inch pieces
6 ounces sweet potato, peeled and cut into 1-inch pieces
1 medium yellow onion, chopped
1 red, yellow or orange bell pepper, stemmed, seeded and cut into ½-inch pieces
6 tablespoons finely chopped fresh cilantro

Steps:

  • In a small bowl, whisk together 1 tablespoon of the oil, the soy sauce, garlic, ginger, cornstarch and 1 teaspoon pepper. In a medium bowl, toss the beef with 2 tablespoons of the soy sauce mixture, then let stand at room temperature for 15 minutes. Whisk 3 tablespoons water into the remaining soy sauce mixture; set aside. In a medium microwave-safe bowl, toss both types of potatoes with 1 teaspoon salt. Cover and microwave on high until just shy of tender (a fork inserted should meet just a little resistance), about 8 minutes, stirring halfway through. Set the potatoes aside. n a 12-inch nonstick skillet over medium-high, heat 1 tablespoon of the remaining oil until shimmering. Add the beef in a single layer and cook, turning about every minute, until well-browned and the center of the thickest piece reaches 120°F (for medium-rare), about 4 minutes total. Transfer to a plate and set aside. n the same skillet, heat the remaining 1 tablespoon oil over medium-high until shimmering. Add the potatoes and cook, stirring occasionally, until tender and browned, about 3 minutes. Add the onion and bell pepper and cook, stirring, until slightly softened, about 4 minutes. Reduce to medium and return the beef and accumulated juices to the skillet, then pour in the reserved soy sauce mixture. Cook, folding gently, until the juices have reduced slightly and the ingredients are well-coated, about 2 minutes. Stir in ¼ teaspoon pepper and 5 tablespoons of the cilantro. Transfer to a platter and sprinkle with the remaining cilantro.

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