Beef with Pickled Peppers

Ingredients

• 454 g (1 pound)flank steak, thinly sliced against the grain
• 1/4 teaspoonbaking soda
• 1 teaspooncornflour
• 1 tablespoon (15 ml)water
• 1 teaspoon (5 ml)neutral oil, such as avocado, vegetable or rapeseed oil
• 1 teaspoon (5 ml)oyster sauce
• 1 teaspoon (5 ml)light soy sauce
• 2 1/2 tablespoons (37.5 ml)neutral oil
• 2.5 cm (1 inch)piece of ginger, cut into thin slices
• 6garlic cloves, roughly chopped
• 5Thai bird’s eye chillies (or red Holland chillies for a milder flavour)
• 150 g (1 cup)celery, cut diagonally into thin 5 cm lengths
• 2 tablespoons (30 ml)Shaoxing wine
• 1/4 teaspoonsugar
• 1/8 teaspoonwhite pepper
• 1 teaspoon (5 ml)oyster sauce
• 1 teaspoon (5 ml)light soy sauce
• 80–120 ml (1/3–1/2 cup)pepperoncini peppers

Instructions

1. 1

   Marinate the beef

   Put the sliced beef in a medium bowl. Add the baking soda, cornflour, water, 1 teaspoon of oil, 1 teaspoon of oyster sauce and 1 teaspoon of light soy sauce. Mix and marinate for 20 minutes, or up to overnight.

2. 2

   Sear the beef

   Heat a wok over medium-high heat until it is just smoking. Add the 2 1/2 tablespoons of oil and spread it around the wok. Add the beef in a single layer. Once seared on one side, stir-fry until medium-rare. Remove the beef, leaving any oil in the wok.

3. 3

   Stir-fry and serve

   Add the ginger and let it infuse the oil. Add the garlic, Thai chillies and celery, then stir-fry for 1 minute. Pour the Shaoxing wine around the edge of the wok and use a wok spatula to deglaze it. Return the beef to the wok with the sugar, white pepper, remaining oyster sauce and remaining light soy sauce. Stir-fry, then mix in the pepperoncini and serve.

What is Hunan beef with pickled peppers?

Hunan cuisine comes from China’s Hunan province and is known for assertive chilli heat and bold, savoury flavours. This stir-fry brings together beef, aromatics and pickled peppers for a sharp, lively finish.

Pepperoncini are a practical stand-in for the pickled peppers used in some versions. Their tang balances the richness of the beef, while the short cooking time keeps the dish quick enough for a weeknight.

Nutrition and macros by portion

The nutrition label shows one serving as written: 272 calories, 25g protein, 5g carbs, 16g fat.

The beef supplies most of the protein, while the cooking oil contributes much of the fat. The small amount of cornflour and sugar, along with the vegetables and peppers, provides the carbohydrates. Serve with a measured portion of rice and extra vegetables to make a balanced plate.

Why marinate the beef?

Thinly slicing the flank steak against the grain helps keep each piece easy to bite. The brief marinade coats the meat with seasoning and helps it cook evenly in the hot wok.

Cornflour, called cornstarch in some recipes, helps the marinade cling to the beef. The baking soda is part of the specified marinade, so measure it carefully.

Build flavour in the wok

A very hot wok gives the beef a quick sear; spreading it in one layer helps it brown rather than steam. Cook in batches if the wok is too crowded, removing each batch once it reaches medium-rare.

Ginger goes into the oil first to infuse it, followed by garlic, chillies and celery. Pouring the Shaoxing wine around the wok’s edge helps lift the browned flavour from the surface.

Keep the beef tender

The beef returns to the wok only after the vegetables and seasonings are ready. Stir-fry it briefly with the sauces, then add the pepperoncini at the end so their tang stays distinct.

Use the recipe’s medium-rare cue when first cooking the beef. Avoid leaving it in the wok longer than needed during the final toss.

Choose your chillies

Thai bird’s eye chillies bring a pronounced heat. Red Holland chillies are the suggested milder alternative if you prefer a gentler result.

Celery adds a fresh, crisp contrast to the beef and pickled peppers. Chinese celery or regular celery can be used, as long as it is cut into thin diagonal lengths.

What to serve alongside

Serve the stir-fry with steamed rice to catch the savoury, tangy sauce. For a fuller meal, add a simple vegetable side that does not compete with the peppers and aromatics.

Have the rice and side ready before you start cooking; the wok stages move quickly once the beef is seared.

Recipe notes & tips

• Slice the steak thinly across the grain so it cooks quickly and is easier to chew.
• Have all the aromatics and sauces measured out before heating the wok.
• Let the wok become just smoking before adding the oil and beef.
• Spread the beef into one layer for its first sear.
• Keep the pepperoncini until the final stir-fry so their pickled flavour remains bright.

Variations

• Milder chillies: Use red Holland chillies instead of Thai bird’s eye chillies.
• Different celery: Use Chinese celery or regular celery, cut into thin diagonal lengths.
• Pepperoncini amount: Choose anywhere between 80 and 120 ml to suit your preference.
• Rice accompaniment: Serve with steamed rice to make the meal more substantial.

Common mistakes to avoid

• Crowding the wok: The beef can steam rather than sear; cook it in batches if needed.
• Slicing with the grain: The beef may be chewier; cut across the visible muscle fibres.
• Adding the aromatics too early: Garlic can burn in the hot wok; add it after the ginger.
• Overcooking the beef: It can turn firm; remove it once medium-rare, then return it briefly at the end.
• Adding the pepperoncini too soon: Their tang can fade with prolonged cooking; stir them in last.

How to store

Refrigerate leftovers in a sealed container and eat within 3 days. Reheat in a wok or frying pan until piping hot, stirring briefly to avoid overcooking the beef.

Frequently asked questions