Chinese cuisine

Easy

Classic Chinese Stir-fry Beef | Chef John’s Cooking Class

Name: Classic Chinese Stir-fry Beef | Chef John’s Cooking Class
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1 lb. Beef flank steak; Marinade; 1 tbsp. Shaoxing wine; 1 tbsp. Light soy sauce; 1 tbsp. Oyster sauce; 1 tsp. Sugar; 1 large Egg yolk; 1 tbsp. Corn starch; 1 tsp. Corn oil; Stir-fry; 1/4 cup Corn oil; 1 tbsp. Sichuan peppercorn; 8 medium Dried cayenne pepper; 2 stalks Tiger Chili; 1 clove Garlic, sliced; 4 small Red Thai chili peppers; 4 small Pickled red chili; 2 tbsp. Dried fermented soybeans; 1 tbsp. Shaoxing wine; 1 tbsp. Light soy sauce; 1 tsp. Sugar; 1 tbsp. Rice vinegar; 1 tbsp. Oyster sauce; 2 stalks Green onions, cut into 1/2 inch pieces.

Join Chef John as he shows us a classic stir-fried beef with peppers. We’re going to marinate this and cook it in a way that will preserve the moisture to ensure a juicy and tender texture. Keep watching to learn all the tips and techniques to achieve this fragrant dish.

Chef John Zhang

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Classic Chinese Stir-fry Beef | Chef John’s Cooking Class

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Done

Recipe

PRE TIME: 10 min

COOKING TIME: 20 min

TOTAL TIME: 30 min

2 SERVING

Ingredients:

1 lb. Beef flank steak
Marinade
1 tbsp. Shaoxing wine
1 tbsp. Light soy sauce
1 tbsp. Oyster sauce
1 tsp. Sugar
1 large Egg yolk
1 tbsp. Corn starch
1 tsp. Corn oil
Stir-fry
1/4 cup Corn oil
1 tbsp. Sichuan peppercorn
8 medium Dried cayenne pepper
2 stalks Tiger Chili
1 clove Garlic, sliced
4 small Red Thai chili peppers
4 small Pickled red chili
2 tbsp. Dried fermented soybeans
1 tbsp. Shaoxing wine
1 tbsp. Light soy sauce
1 tsp. Sugar
1 tbsp. Rice vinegar
1 tbsp. Oyster sauce
2 stalks Green onions, cut into 1/2 inch pieces.

Directions:

Step 1

Cut beef into about 2inx0.5in thin slices.

Step 2

In a bowl, combine beef, Shaoxing wine, light soy sauce, oyster sauce, sugar egg yolk, cornstarch, and corn oil, mix well, marinate for 20-30 minutes.

Step 3

Cut off the bottom of the tiger chili first, then split longwise in the middle, remove seeds, shred into thin strips. Cut off the bottom of the red Thai chili peppers, remove seeds, then cut into small rings. Remove seeds of pickled red chili, then cut into small rings.

Step 4

In a large cooking pan over medium heat, add corn oil and Sichuan peppercorn, then stir fry for about 15 seconds, add dried chili and stir fry for about 10 seconds. Remove peppercorn and chili from the pan, only keep the oil. (note: you can ground this peppercorn and chili for other dishes, such as noodle or stir fry.)

Step 5

Turn the heat to high, as the oil is heated, quickly stir fry Mexican tiger chili for 10 seconds, remove from the pan, and set aside. Add the beef slices into the pan, and stir fry for 1-2 minutes, add garlic slices, dried fermented soybeans, Shaoxing wine, light soy sauce, sugar, rice vinegar, and oyster sauce, quickly stir fry for 20 seconds, add the cooked tiger chili, green onion, stir several times again.

Step 6

Enjoy!