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 PepperCourse: Lunch, DinnerCuisine: Chinese, SzechuanDifficulty: Medium
If you are seeking some food with a strong taste, this spicy stir-fried beef with green pepper is an excellent choice.
- For marinating
300g beef tederloin
20g pickled red chilies
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
3g ground white pepper
3g soy sauce
- 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.
- 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.
- 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.
- 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.