Tibetan Spiced Beef Stir-Fry

Ingredients

• 500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon ginger, minced 1 tablespoon ginger, minced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 scallions, chopped 3 scallions, chopped
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 32g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the soy sauce, ginger, garlic, cumin powder, coriander powder, and chili powder to make the marinade.
2. 2.
   Add the sliced beef to the marinade and mix well. Let it marinate for at least 30 minutes.
3. 3.
   Heat the vegetable oil in a wok or large skillet over high heat.
4. 4.
   Add the marinated beef to the hot oil and stir-fry for 2-3 minutes until browned. Remove the beef from the wok and set aside.
5. 5.
   In the same wok, add the sliced bell peppers, onion, and scallions. Stir-fry for 2-3 minutes until the vegetables are slightly tender.
6. 6.
   Return the beef to the wok and stir-fry for an additional 1-2 minutes to combine the flavors.
7. 7.
   Season with salt to taste.
8. 8.
   Serve the Tibetan Spiced Beef Stir-Fry hot with steamed rice or Tibetan flatbread.

Treat your ingredients with care...

• Beef — For the best results, choose a tender cut of beef such as sirloin or tenderloin. Slice the beef against the grain to ensure tenderness.
• Ginger — Use fresh ginger for its vibrant flavor. Peel the ginger before mincing.
• Garlic — Freshly minced garlic provides the best flavor. You can adjust the amount of garlic according to your preference.
• Bell peppers — Opt for a mix of red and green bell peppers to add color and flavor to the dish.
• Scallions — Chop both the white and green parts of the scallions for a mild onion flavor.

Tips & Tricks

• For an extra kick of heat, add a pinch of red pepper flakes to the marinade.
• If you prefer a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the stir-fry during the last minute of cooking.
• Feel free to customize the vegetables in this dish. You can add mushrooms, carrots, or snap peas for additional variety.
• To make the dish more aromatic, sprinkle some freshly chopped cilantro on top before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Tibetan Spiced Beef Stir-Fry hot with steamed rice or Tibetan flatbread. Garnish with chopped scallions and a sprinkle of sesame seeds for an added touch of flavor and presentation.

Presentation advice

Arrange the stir-fried beef and vegetables on a large serving platter, allowing the vibrant colors to shine through. Place a bowl of steamed rice or Tibetan flatbread in the center for easy serving. Garnish with fresh cilantro leaves and a drizzle of soy sauce for an appetizing presentation.