Spicy Beef Stir-Fry with Pepper

Method12 steps

1. 1

   Step 1: Mix the 250 g thinly sliced beef with 1/2 teaspoon dark or light soy sauce and 1 tablespoon Shaoxing wine. Add 1 teaspoon cornstarch and mix until evenly coated and slightly sticky. Cover and marinate in the refrigerator for 10–15 minutes while preparing the sauce and vegetables.

   Marinate sliced beef · 15 minUses 250 g beef sirloin (source guide: 1/2 lb), or another tender whole-muscle cut, sliced 5 mm thick across the grain · 1/2 tsp dark soy sauce, or light soy sauce · 1 tablespoon Shaoxing wine · 1 teaspoon cornstarch

2. 2

   Step 2: Mix the 2 tablespoons oyster sauce, 2 tablespoons prepared all-purpose chili garlic sauce, 2 teaspoons sugar and 1 tablespoon water in a small bowl. Set aside.

   Uses 2 tablespoons oyster sauce · 2 tablespoons all-purpose chili garlic sauce · 2 teaspoons sugar · 1 tablespoon water

3. 3

   Step 3: Chop the 140 g onion and 300 g bell pepper into stir-fry pieces and mince the teaspoon of ginger (1 tsp) if not prepared already. Keep them separate so they can enter the pan in sequence.

   Uses 140 g onion (source guide: 1/2 onion), chopped · 300 g bell pepper (source guide: 1 cup), chopped · 1 tsp ginger, minced

4. 4

   Step 4: Heat a wok over medium-high heat until hot, add 1 tablespoon of the oil and swirl to coat. If using a nonstick skillet, heat that tablespoon of oil in the skillet until hot. Keep the remaining 1/2 tablespoon oil for the vegetables.

   Uses 1 tbsp oil for beef searing

5. 5

   Step 5: Add the marinated beef and spread it in a single layer. Leave undisturbed for 20–30 seconds so the first surface sears and releases from the wok. Cooking may be slower in a skillet or on an electric stove; judge the surface rather than the clock alone.

   Initial undisturbed beef sear · 1 minUses marinated thinly sliced beef · hot pan and first tablespoon oil

6. 6

   Step 6: Flip and stir the beef until the outside is dark brown but the pieces are not yet cooked through. Lower the heat and transfer immediately to a holding plate; this partly cooked beef will return to the pan for final cooking.

   Uses beef after first-side searing

7. 7

   Step 7: Add the remaining 1/2 tablespoon oil and prepared ginger to the same wok. Return to medium-high heat and stir briefly until fragrant.

   Uses remaining 1/2 tbsp oil for aromatics and vegetables · prepared minced ginger

8. 8

   Step 8: Add the prepared onion and stir-fry until softened, about 1 minute on the author’s hot wok. Allow more time if your pan or stove cooks more slowly.

   Soften onion · 1 minUses fragrant ginger and remaining oil · prepared chopped onion

9. 9

   Step 9: Add the prepared bell pepper and stir-fry for about 30 seconds, until partly cooked but still crisp. This is an intermediate stage before the beef and sauce return.

   Partly cook bell pepper · 1 minUses softened onion and ginger · prepared chopped bell pepper

10. 10

    Step 10: Return the partly seared beef and any juices to the wok. Stir the prepared sauce again, pour it in and toss everything for about 1 minute, until the sauce coats the food and the beef is cooked through. Continue as needed for your pan and stove. Check that the whole-muscle beef reaches at least 145°F (63°C) before taking it off the heat. Transfer immediately to a clean serving plate.

    Finish beef in spicy sauce · 1 minUses partly cooked peppers, softened onion and ginger · partly seared beef and its juices · prepared spicy oyster-chili sauce

11. 11

    Step 11: Let the cooked whole-muscle beef rest on the serving plate for at least 3 minutes before eating.

    Rest cooked beef before serving · 3 minUses finished spicy beef and vegetables

12. 12

    Step 12: Serve the rested spicy beef and vegetables warm over already-steamed white rice, using as much rice as desired.

    Uses rested finished spicy beef and vegetables · Steamed white rice, already cooked, as desired for serving