Green Pepper Beef (青椒牛柳)

青椒牛柳

Green Pepper Beef (青椒牛柳) — a Chinese recipe made with beef sirloin or flank, ready in about 30 minutes. Step-by-step instructions with photos.

Ingredients

• beef sirloin or flank, thinly sliced against the grain
• green bell peppers, cut into strips
• onion, cut into strips (optional)
• garlic, sliced
• ginger, sliced
• light soy sauce
• Shaoxing wine
• oyster sauce
• baking soda (optional, for extra tenderizing)
• cornstarch (for velveting + slurry)
• black pepper
• neutral oil

Instructions

1. Slice beef thinly against the grain. Velvet: mix with 1 tbsp soy, Shaoxing, 1 tbsp cornstarch, and (optional) baking soda. Rest 15 minutes.
2. In a small bowl mix: remaining 1/2 tbsp soy, oyster sauce, black pepper, 1/2 cup water (125 ml), 1 tbsp cornstarch.
3. Heat 2 tbsp oil in a wok until it just starts to shimmer (about 30 seconds over high). Add beef in one layer — let it sear 30 seconds before moving it.
4. Stir-fry until beef is about 80% cooked (mostly brown, tiny pink center), about 1 minute. Remove to a plate.
5. Add remaining 1 tbsp oil. Stir-fry garlic, ginger, onion (30 sec), then green peppers (1-2 min) until bright green with charred edges.
6. Return the beef. Give the sauce a stir and pour it in. Toss 30 seconds until everything is glossy.
7. Serve immediately over steamed rice. Don't leave it in the pan — carryover heat keeps cooking the beef.