Go Back
Close-up of beef and green pepper stir fry in a pan, with thin slices of beef and green chili pepper pieces in a glossy black bean sauce
Print

Easy Beef and Green Pepper Stir Fry

Prep Time15 minutes
Cook Time15 minutes
Marinating Time30 minutes
Total Time30 minutes
Servings: 4 servings

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.