Ingredients

½ pound beef tenderloin or beef chuck

1 teaspoon salt

1 teaspoon sugar

1 tablespoon soy sauce

1 teaspoon shaoxing cooking wine

¼ teaspoon baking soda

1 tablespoon corn starch

¼ cup water

1 teaspoon light olive oil

½ teaspoon chicken bouillon

Pinch of white pepper

2 tablespoons vegetable oil

6-8 green onions (cut into 2-inch pieces)

1 small white onion (sliced)

2 garlic cloves (sliced)

6-8 dried red peppers

1 tablespoon soy sauce

½ tablespoon sugar

Instructions

Step 1: Slice the beef tenderloin into thin slices and place them in a bowl.

Step 2: Prepare the marinade by adding salt, sugar, soy sauce, shaoxing cooking wine, baking soda, corn starch, water, light olive oil, chicken bouillon, and a pinch of white pepper to the beef. Add a little oil on top to seal in moisture.

Step 3: Marinate the beef for at least 30 minutes to 1 hour. After marinating, stir the beef well to evenly coat before cooking.

Step 4: Prepare your vegetables by cutting green onions into 2-inch pieces, slicing the white onion, and slicing the garlic. Set aside.

Step 5: Heat a pan or wok on high heat. Once hot, add 2 tablespoons of vegetable oil.

Step 6: Fry the marinated beef on high heat until it has a nice brown sear. Be cautious of splattering oil due to moisture; cover the pan with a lid if needed.

Step 7: Remove the beef from the pan and set aside.

Step 8: In the same pan, add the dried red peppers and garlic. Stir constantly to avoid burning the garlic, cooking until the peppers darken and the garlic turns golden (about 1 minute).

Step 9: Add the sliced white onions to the pan and stir-fry until translucent, about 1–2 minutes.

Step 10: Return the beef to the pan along with the dried red peppers, garlic, and white onions. Add green onions, 1 tablespoon soy sauce, and 1 tablespoon sugar. Stir-fry everything together for one minute to combine flavors.

Step 11: Serve hot, ideally with steamed white rice for a complete meal. Enjoy!

Tips & Variations

For extra heat, add more dried red peppers or a dash of chili oil while stir-frying.

Substitute beef tenderloin with sirloin or flank steak for a more economical option.

Add bell peppers or snap peas for additional color and crunch.

Marinate the beef longer for deeper flavor absorption, up to overnight in the fridge.

FAQs

Can I use other types of meat for this recipe?

Yes, you can substitute beef with chicken, pork, or even firm tofu. Adjust cooking times accordingly to ensure the protein is fully cooked and tender.

What can I use if I don’t have shaoxing cooking wine?

If you don’t have shaoxing wine, dry sherry or a splash of mirin can be used as a substitute. Alternatively, a little extra soy sauce and a pinch of sugar can help balance flavors.