Description
This Stir-Fried Spicy Beef recipe features tender slices of marinated beef cooked quickly with garlic, dried red peppers, and a mix of green and white onions. The dish is flavorful, savory, and offers a perfect balance of heat and umami, making it an ideal accompaniment to steamed white rice.
Ingredients
Scale
Beef Marinade
- ½ pound beef tenderloin or beef chuck, thinly sliced
- 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 powder
- Pinch of white pepper
For Stir-Frying
- 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
- Marinate Beef: Slice the beef tenderloin into thin slices and place them in a bowl. In the same bowl, add salt, sugar, soy sauce, Shaoxing cooking wine, baking soda, corn starch, water, light olive oil, chicken bouillon, and a pinch of white pepper. Mix well to ensure the beef is thoroughly coated. Add a small amount of oil on top of the beef to seal in moisture. Let the beef marinate for a minimum of 30 minutes up to 1 hour. Stir well before frying to distribute the marinade evenly.
- Prepare Aromatics and Peppers: While the beef marinates, prepare your vegetables and spices. Cut green onions into 2-inch pieces, slice the white onion and garlic cloves, and set them aside along with the dried red peppers.
- Heat Pan and Fry Beef: Heat a pan or wok over high heat until very hot. Add 2 tablespoons of vegetable oil. Add the marinated beef and stir-fry on high heat until the beef develops a nice brown sear. Because the beef contains moisture, it will splatter when it hits the hot oil; consider covering the pan with a lid to control splatter. Once browned, set the beef aside on a plate.
- Sauté Garlic and Dried Red Peppers: Keeping the pan over high heat, leave the flavorful oil leftover from frying the beef. Add the dried red peppers and sliced garlic. Stir continuously to prevent the garlic from burning until the red peppers darken and the garlic turns slightly golden, about 1 minute.
- Add White Onions: Add the sliced white onions to the pan and stir-fry for 1 to 2 minutes until the onions become translucent, melding their sweetness with the spicy oil.
- Combine and Finish Cooking: Return the browned beef to the pan, adding the dried red peppers, garlic, and white onions back. Toss in the green onions, then season with 1 tablespoon soy sauce and 1 tablespoon sugar. Stir-fry everything together for about 1 minute to blend all flavors and heat through.
- Serve: Serve the spicy stir-fried beef hot, ideally with steamed white rice to balance the bold flavors. Enjoy the delicious, savory, and spicy notes!
Notes
- Marinate beef for at least 30 minutes to enhance tenderness and flavor.
- Be cautious when frying beef due to oil splatter; covering the pan can help prevent burns.
- Adjust the number of dried red peppers based on your heat preference.
- Use a wok or heavy skillet for best stir-frying results.
- Serve immediately after cooking to enjoy the freshness and flavor.
- This dish pairs well with steamed white rice or plain noodles.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Keywords: Spicy Beef Stir-Fry, Chinese Stir Fry, Quick Beef Recipe, Spicy Asian Beef, Beef with Dried Peppers
