30-Minute Chinese Beef and Pepper Stir Fry
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 30 mins
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Servings
4 people
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Calories
381 kcal
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Course
Main Course, Dinner
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Cuisine
Chinese
30-Minute Chinese Beef and Pepper Stir Fry
Description
The preparation of this Chinese Beef and Pepper Stir Fry centers around marinating sirloin steak cut into thin strips with a combination of dark and light soy sauces, Shaoxing rice wine, and baking soda. This mixture helps tenderize the beef while adding depth of flavor. During cooking, beef strips are seared quickly in hot oil until nearly cooked, then removed.
The vegetables—sliced green and red bell peppers and onion—along with minced garlic, ginger, and fermented black beans or black bean sauce, are stir-fried to retain a crisp-tender texture. The beef is returned to the wok, and a sauce made from chicken stock, sugar, Shaoxing wine, potato starch, and sesame oil is added. The heat thickens the sauce, coating the ingredients in a glossy finish.
This dish works well served immediately over steamed rice or noodles. It highlights the savory, salty notes from soy and fermented beans with the freshness of bell peppers and the umami of the beef. Suitable substitutions for sirloin include NY strip, flank, or skirt steak as noted in the recipe.
Ingredients
- 1 lb (450 g) sirloin steak sliced into thin strips
- 1 tsp dark soy sauce
- 2 tsp soy sauce light
- 2 tsp Shaoxing wine or regular rice wine, Chinese rice wine
- 1/2 tsp baking soda
- 2 tbsp peanut oil divided, or grape seed oil
- 1 green bell pepper sliced into 1/2 inch strips, small
- 1 red pepper sliced into 1/2 inch strips, small
- 1 onion sliced, small
- 1 tbsp ginger minced
- 2 cloves garlic minced
- 2 tbsp fermented black beans or 3 tbsp black bean sauce, douchi
For the sauce
- 1/2 cup (120 ml) chicken stock preferably low sodium
- 1 tsp sugar
- 2 tsp potato starch or cornstarch
- 1 tbsp Shaoxing wine Chinese rice wine
- 1 tsp sesame oil
Instructions
- Cut the beef into thin strips against the grain. Marinate with dark and light soy sauces, shaoxing rice wine, and baking soda for 5 minutes.
- Make the sauce; Blend chicken stock, sugar, shaoxing wine, potato starch (or cornstarch), black pepper and sesame oil in a small bowl. Set aside.
- Rinse the fermented black beans with water once. I like to roughly chop them but that’s an optional. Set it aside.
- Heat a wok or large skillet over high heat until it smokes. Add 1 tablespoon of vegetable oil to the wok. Add the marinated beef strips in single layer and stir-fry until beef is almost cooked but not fully, about 2-3 minutes. Transfer beef to a plate.
- Heat the remaining 1 tablespoon oil to hot wok. Add ginger, garlic, and rinsed black beans and stir-fry until fragrant, about 10 seconds. Add onions, red and green peppers, stir-frying till they're tender yet crisp, about 1-2 minutes.
- Return beef to the wok, pour the sauce, and blend well. It should thicken the sauce immediately. Garnish with green onions or sesame seeds if you like. Serve immediately with rice.
Notes
- If sirloin isn't available, try NY strip, flank steak, or skirt steak as substitutes without altering the recipe method.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 11g | 4% |
| Protein | 27g | 54% |
| Fat | 25g | 38% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 70mg | 23% |
| Sodium | 795mg | 33% |
| Potassium | 525mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1060IU | 21% |
| Vitamin C | 65mg | 72% |
| Calcium | 27mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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