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Spicy Stir-fried Beef With Green Pepper Recipe

We would like to introduce a seasoned but tasty recipe, which is quite common in Szechuan cuisine. If you are seeking some food with a strong taste, this spicy stir-fried beef with green pepper is an excellent choice. If you couldn’t eat hot food, you could replace the green pepper with celery or garlic sprouts.

Since the beef in the market was sold out on the day of cooking, I used pork instead, but all the seasoning and recipe steps are based on the beef.

Spicy Stir-fried Beef With Green Pepper

Course: Lunch, DinnerCuisine: Chinese, SzechuanDifficulty: Medium
Servings

2

servings
Prep time

20

minutes
Cooking time

15

minutes
Calories

596

kcal
Total time

35

minutes

If you are seeking some food with a strong taste, this spicy stir-fried beef with green pepper is an excellent choice.

Ingredients

  • For marinating
  • 300g beef tederloin

  • 20g pickled red chilies

  • 5g Pixian boad bean paste with red chili oil

  • 3g soy sauce

  • 3g cooking wine

  • 1g ground white pepper

  • 25g canola oil

  • For cooking
  • 150g green pepper

  • 20g tender ginger

  • 5g red chilies (don’t add it if you don’t want it too spicy)

  • 30g canola oil

  • For seasoning
  • 1g salt

  • 3g ground white pepper

  • 3g soy sauce

Directions

  • Cut the beef into thicker shreds to prevent shrinkage.
  • Put the marinating ingredients in the beef and mix them well. Marinate the meat for 10 minutes. The purpose of adding canola oil is to remove fishy from the meat and prevent sticking to the pot.
  • Chop the green pepper, tender ginger, and red chilies into small pieces for later use.Spicy Stir-fried Beef With Green Pepper Step 4
  • Add oil to the pot, after the oil is 60% of the heat, put the marinated beef in and stir-fry it until the meat changes color.Spicy Stir-fried Beef With Green Pepper Step 4
  • Add the chopped ingredients and the seasonings, then stir-fry a few times until the ingredients are fully cooked. Remember to pour the soy sauce from the side of the pan. This spicy stir-fried beef with green pepper is ready to serve now.

Notes

  • It is better to choose meat close to the back of the beef.
  • No need to add too much salt as the boad bean paste already has a salty flavor.
  • Do not add starch when marinating, or it will stick to the pan easily.
  • The amount of oil can be heavier to increase the temperature.

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