Stir-Fried Yellow Beef with Peppers and Pickled Chilies
Tender and juicy yellow beef quick-fried with fresh and pickled chilies, and fragrant cilantro. A perfect and satisfying dish to serve with steamed rice.
Ingredients
13 items- Yellow beef (tenderloin or sirloin) 250g
- Finger chili peppers (Mihua pepper) 5
- Pickled chili peppers 5
- Garlic 3 cloves
- Ginger 1 small piece
- Cilantro 1 bunch
- Light soy sauce 2 tbsp
- Dark soy sauce 1/2 tsp
- Oyster sauce 1 tbsp
- Cooking wine (Shaoxing) 1 tbsp
- Sugar 1/2 tsp
- Cornstarch 1 tsp
- Cooking oil as needed
Nutrition
Steps （8 steps）
Slice the beef against the grain into 2mm thick pieces. Add 1 tbsp cooking wine, 1 tbsp light soy sauce, 1 tsp cornstarch, and a pinch of white pepper. Mix well and marinate for 10 minutes.
Cut the finger chili peppers and pickled chili peppers into rings. Slice the garlic, mince the ginger, and cut the cilantro into long sections.
In a small bowl, combine 1 tbsp light soy sauce, 1/2 tsp dark soy sauce, 1 tbsp oyster sauce, 1/2 tsp sugar, and 2 tbsp water. Stir until the sugar dissolves.
Heat the pan over medium heat and add 3 tbsp oil. When the oil is about 50% hot, add the beef slices and quickly stir-fry until they change color and are about 80% cooked. Remove and set aside (about 30 seconds).
Leave a little oil in the pan and increase to high heat. Add the ginger, garlic, fresh chili rings, and pickled chili rings. Stir-fry for about 30 seconds until fragrant and the sour-spicy aroma releases.
Return the beef to the pan. Stir-fry over high heat, then pour the sauce along the edge of the pan. Quickly toss everything together until the beef is evenly coated.
Add the cilantro sections and stir-fry for about 10 seconds until the cilantro just wilts. Turn off the heat.
Transfer the beef to a plate and serve immediately while hot.
Tips
Always slice beef against the grain. Marinating with cornstarch and a little oil helps lock in moisture. Do not overheat the oil during initial frying to avoid toughening the beef. Use high heat throughout and keep the cooking brief for tender results.
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