PEPPER BEEF CHINESE RECIPES

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BLACK PEPPER BEEF STIR FRY | CHINA SICHUAN FOOD



Black Pepper Beef Stir Fry | China Sichuan Food image

Chinese style black pepper and beef stir fry

Provided by Elaine

Categories     Main Course

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 13

200 g beef steak ( ,cut into small strips)
1.5 tbsp. oyster sauce
1/2 tbsp. light soy sauce
1/4 tsp. ground pepper
1/4 tsp. sugar
1/2 tbsp. Chinese cooking wine ( ,Shaoxing wine)
2 tsp. corn starch
1 tsp. sesame oil
vegetable cooking oil ( ,as needed)
2 garlic cloves
2 fresh green peppers ( ,remove the seeds and finely shredded)
1/4 red onion ( ,shredded)
1/2 tsp. freshly ground black pepper

Steps:

  • Cut the beef steak into 1cm wide strips. Marinate with all the marinating seasonings including soy sauce, oyster sauce, pepper, sugar, Chinese cooking wine and cornstarch for 15 minutes. Mix in sesame oil just before start frying. 
  • Add cooking oil in a large pan until the oil can evenly cover the bottom of the pan. spread the beef strips in. Let them stay for around 5 to 6 seconds and gently stir them several times until the beef strips change color. Transfer the beef out and leave around 1 tablespoon of the oil in.
  • Fry garlic until aromatic. Fry green peppers and red onion until slightly soft (do not kill them). Add a small pinch of salt. Return beef strips back. Mix well. Spread freshly ground black pepper.
  • Serve hot with noodles or steamed rice.

Nutrition Facts : Calories 285 kcal, CarbohydrateContent 12 g, ProteinContent 21 g, FatContent 16 g, SaturatedFatContent 6 g, CholesterolContent 61 mg, SodiumContent 713 mg, FiberContent 1 g, SugarContent 2 g, ServingSize 1 serving

BEEF WITH RED AND GREEN PEPPERS CHINESE STYLE RECIPE - NYT ...



Beef With Red and Green Peppers Chinese Style Recipe - NYT ... image

Provided by Pierre Franey

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 13

2 medium-size sweet red peppers
2 medium-size green peppers
1 pound lean, tender beef, like fillet of beef or flank steak
2 tablespoons cornstarch
2 tablespoons dark soy sauce
1/4 teaspoon red hot-pepper flakes
1 cup corn or vegetable oil
1 cup coarsely chopped scallions
1 teaspoon chopped garlic
1 teaspoon sugar or honey
2 tablespoons dry sherry
2 tablespoons fresh or canned chicken broth
Salt to taste, if desired

Steps:

  • Core and remove the seeds from the red and green peppers. Cut peppers into thin strips about 1 1/2 inches long.
  • Slice the meat across the grain into thin strips 1 1/2 to 2 inches long. Place in a bowl and add the cornstarch, soy sauce and pepper flakes and 2 tablespoons of the oil. (The oil keeps the meat from sticking together while cooking.) Blend well and let stand 15 minutes.
  • Heat the remaining oil in a wok or skillet large enough to hold the ingredients. When the oil is very hot add the meat and cook, stirring, about 30 seconds until separated. Drain the meat in a sieve over a bowl to catch the drippings and reserve the oil.
  • Wipe out the wok and return 2 tablespoons of the oil to it. Heat the oil and add the peppers, scallions and garlic. Cook over high heat until crisp and tender, about 1 minute. Add the sugar, wine, chicken broth and salt if desired. Add the beef and cook quickly, stirring, until just heated through. Serve immediately.

Nutrition Facts : @context http//schema.org, Calories 849, UnsaturatedFatContent 59 grams, CarbohydrateContent 14 grams, FatContent 77 grams, FiberContent 3 grams, ProteinContent 25 grams, SaturatedFatContent 12 grams, SodiumContent 796 milligrams, SugarContent 6 grams, TransFatContent 0 grams

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