Easy Beef and Green Pepper Stir Fry
Prep Time: 15 minutes | Cook Time: 15 minutes | Marinating Time: 30 minutes or overnight | Active Time: 30 minutes | Servings: 3-4
This beef and green pepper stir fry is savoury and lightly spicy, with thin slices of tender beef and soft, fragrant green peppers. It is a simple everyday dish, nothing more than a short marinade and a few minutes in the pan. I added fermented black bean paste and chili oil as a simple shortcut to bring flavour and depth to the dish.
Watch How to Make It
Equipment
La Gourmet Cast Iron Wok 36cm — Shopee | Lazada
Any other frying pan works too.
Elba Ceramic Cooktop, optional — Shopee
What Is Charleston Green Chili Pepper?
Charleston green chili peppers are long and tapered with a glossy bright green skin. The walls are thin and the heat is very mild. They turn fragrant in the pan and soften quickly, soaking up the sauce instead of staying crunchy, which suits a fast stir fry. You can find them in Asian supermarkets. If you cannot get them, green bell peppers are the easiest substitute.
What Is Fermented Black Bean Paste?
Fermented black bean paste is made from douchi, soybeans that are salted and fermented until they turn soft, dark and very savoury. The one I use is made from black beans, soy beans, salt and sugar, so it tastes salty and savoury rather than sweet. You can find it in the sauce aisle of most Asian supermarkets, usually near the chili oil and oyster sauce. This is the brand I used, and the back label shows what to look for on the ingredients list. Black beans also come in dried form. If you use dried black beans, rinse them clean with water before use.
Ingredients You’ll Need
Serves 3-4
- 600 grams beef, chuck tender, rib eye or sirloin (600克牛肉，牛肩嫩肉、肉眼或西冷)
- 400 grams Charleston green chili pepper (400克查尔斯顿青辣椒)
- 6 cloves garlic, roughly chopped (6瓣大蒜，粗略切碎)
- 1/2 tablespoon chili oil (1/2汤匙辣椒油)
- 3/4 tablespoon fermented black bean paste (3/4汤匙豆豉酱) (buy from Shopee)
- 3 tablespoons cooking oil (3汤匙食用油)
- season with salt and sugar to taste (加盐和糖调味)
Beef Marinade (牛肉腌料)
- 1/2 teaspoon salt (1/2茶匙盐)
- 1 teaspoon light soy sauce (1茶匙生抽) (buy from Shopee, Lazada and Amazon)
- 1 tablespoon Shaoxing wine (1汤匙绍兴酒)
- 1 teaspoon cornstarch (1茶匙玉米淀粉)
- 1/2 teaspoon baking powder, optional (1/2茶匙泡打粉，可选)
How to Make Beef and Green Pepper Stir Fry
Step 1 — Slice the Beef
Cut the beef against the grain so it stays tender, and slice it as thinly as you can, keeping every slice the same thickness so they cook evenly.
Tip: Firm the beef up in the freezer for 20 to 30 minutes before slicing. Cold beef holds its shape under the knife and lets you cut much thinner slices.
Step 2 — Marinate the Beef
Season the beef with salt, light soy sauce, Shaoxing wine, cornstarch and baking powder, then mix everything through until the slices are evenly coated. Leave it to marinate for 30 minutes, or overnight in the fridge.
Tip: The baking powder is what softens the meat and keeps it tender through the high heat of a stir fry.
Step 3 — Cook the Green Peppers
Slice the green peppers into bite-sized pieces, add them to the pan, season with a little salt and sauté until fragrant and softened. Take them out and set aside.
Step 4 — Sear the Beef
Sauté the chopped garlic until golden brown, then add the beef in a single layer. Let it sear on one side until cooked before flipping it over.
Tip: Leave the beef alone while it sears. Stirring too early drops the pan temperature and the beef steams in its own liquid instead of browning.
Step 5 — Combine and Season
Once the beef is cooked, add the green peppers back into the pan along with the chili oil, fermented black bean paste, salt and sugar. Toss everything a few times and serve straight away.
Tips for the Best Beef and Green Pepper Stir Fry
- Slice thinly and evenly. Uneven slices cook at different rates, so some pieces turn tough while others are still underdone.
- Baking powder is optional. It softens the beef noticeably, but the marinade still works without it if you would rather leave it out.
- Cook the peppers first, then remove them. Cooking them on their own makes them more fragrant, and it keeps them from turning soggy while the beef sears.
- Adjust the black bean paste to your preference. Three-quarters of a tablespoon gives a balanced savoury flavour. Add more if you want the sauce saltier and more savoury.
- Do not overcook the beef. Thin slices need under two minutes in total. Take the pan off the heat once the beef is no longer pink.
What to Serve with Beef and Green Pepper Stir Fry
Serve this over plain steamed white rice. The sauce is salty and concentrated, so it needs rice to carry it. A light soup or a plain blanched vegetable on the side completes the meal without competing with the black bean paste.
Frequently Asked Questions
What cut of beef is best for stir fry?
Chuck tender, rib eye or sirloin all work well. They are tender enough to stay soft over high heat as long as you slice them thinly against the grain. If you use rib eye or sirloin, you can skip the baking powder.
How long do you cook stir fry beef?
Thinly sliced beef takes under two minutes. Sear one side until it is cooked, flip it once, and take it off the heat as soon as the pink is gone.
Can I use green bell peppers instead?
Yes, but the texture will be different. Bell peppers are thicker and hold more water, so they stay crunchy and release liquid into the pan rather than softening into the sauce.
Is this beef and green pepper stir fry spicy?
Only mildly. Charleston green chili peppers are gentle, and the half tablespoon of chili oil adds warmth rather than real heat. Leave the chili oil out if you want it milder still.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days. Reheat quickly in a hot pan so the beef does not dry out.
Tried this recipe? Leave a comment below and let me know how it turned out! Don’t forget to tag @ruyiasianrecipes if you share it on social media.
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Easy Beef and Green Pepper Stir Fry
Ingredients
- 600 grams beef, chuck tender, rib eye or sirloin (600克牛肉，牛肩嫩肉、肉眼或西冷)
- 400 grams Charleston green chili pepper (400克查尔斯顿青辣椒)
- 6 cloves garlic, roughly chopped (6瓣大蒜，粗略切碎)
- 1/2 tablespoon chili oil (1/2汤匙辣椒油)
- 3/4 tablespoon fermented black bean paste (3/4汤匙豆豉酱)
- 3 tablespoons cooking oil (3汤匙食用油)
- season with salt and sugar to taste (加盐和糖调味)
Beef Marinade (牛肉腌料)
- 1/2 teaspoon salt (1/2茶匙盐)
- 1 teaspoon light soy sauce (1茶匙生抽)
- 1 tablespoon Shaoxing wine (1汤匙绍兴酒)
- 1 teaspoon cornstarch (1茶匙玉米淀粉)
- 1/2 teaspoon baking powder, optional (1/2茶匙泡打粉，可选)
Instructions
Step 1 — Slice the Beef
- Cut the beef against the grain so it stays tender, and slice it as thinly as you can, keeping every slice the same thickness so they cook evenly.
- Tip: Firm the beef up in the freezer for 20 to 30 minutes before slicing. Cold beef holds its shape under the knife and lets you cut much thinner slices.
Step 2 — Marinate the Beef
- Season the beef with salt, light soy sauce, Shaoxing wine, cornstarch and baking powder, then mix everything through until the slices are evenly coated. Leave it to marinate for 30 minutes, or overnight in the fridge.
- Tip: The baking powder is what softens the meat and keeps it tender through the high heat of a stir fry.
Step 3 — Cook the Green Peppers
- Slice the green peppers into bite-sized pieces, add them to the pan, season with a little salt and sauté until fragrant and softened. Take them out and set aside.
Step 4 — Sear the Beef
- Sauté the chopped garlic until golden brown, then add the beef in a single layer. Let it sear on one side until cooked before flipping it over.
- Tip: Leave the beef alone while it sears. Stirring too early drops the pan temperature and the beef steams in its own liquid instead of browning.
Step 5 — Combine and Season
- Once the beef is cooked, add the green peppers back into the pan along with the chili oil, fermented black bean paste, salt and sugar. Toss everything a few times and serve straight away.
Video
Notes
- Slice thinly and evenly. Uneven slices cook at different rates, so some pieces turn tough while others are still underdone.
- Baking powder is optional. It softens the beef noticeably, but the marinade still works without it if you would rather leave it out.
- Cook the peppers first, then remove them. Cooking them on their own makes them more fragrant, and it keeps them from turning soggy while the beef sears.
- Adjust the black bean paste to your preference. Three-quarters of a tablespoon gives a balanced savoury flavour. Add more if you want the sauce saltier and more savoury.
- Do not overcook the beef. Thin slices need under two minutes in total. Take the pan off the heat once the beef is no longer pink.
