Qīng Jiāo Niú Ròu - 青椒牛肉 - stir-fry of beef with bell pepper

Ingredients

• 450 gbeef tenderloin
• 1 tbsplight soy sauce
• ½ tbspcornflour
• ¼ tspbicarbonate of soda
• ⅛ tspsalt
• 2 tbspwater
• ½ tbspoil
• 2 tbspoyster sauce
• 1 tbspShaoxing rice wine
• ½ tbsplight soy sauce
• ½ tbspdark soy sauce
• 1½ tbspcornflour
• ½ tsppalm sugar
• ¼ tsppepper
• 4 tbspwater
• ½ tspsesame oil
• 2bell peppers
• 1onion
• 4 clovesgarlic
• 3 tbspoil

Instructions

1. 1

   Marinate the beef

   Cut the beef into thin strips. Mix it with 1 tbsp light soy sauce, ½ tbsp cornflour, the bicarbonate of soda, salt and 2 tbsp water, kneading until the liquid is absorbed. Stir in ½ tbsp oil and leave to marinate for at least 15 minutes.

2. 2

   Mix the sauce

   Combine the oyster sauce, Shaoxing rice wine, ½ tbsp light soy sauce, dark soy sauce, 1½ tbsp cornflour, palm sugar, pepper, 4 tbsp water and sesame oil. Stir until evenly mixed.

3. 3

   Slice the vegetables

   Cut the bell peppers into thin strips, and slice the onion and garlic thinly.

4. 4

   Brown the beef

   Heat 2 tbsp of the oil in a pan. Add the beef and brown it on one side, then stir-fry for 30 seconds while it is still slightly pink. Remove it from the pan and set aside.

5. 5

   Cook the vegetables

   Add the remaining oil to the pan and fry the onion and garlic. Add the bell pepper and cook until al dente.

6. 6

   Finish the stir-fry

   Return the beef to the pan and stir-fry until cooked through. Pour in the sauce, lower the heat and cook until it thickens, then serve.

What is Qīng Jiāo Niú Ròu?

The name refers to beef cooked with green pepper, in a Chinese-style combination of quickly stir-fried meat and vegetables. Versions of beef-and-pepper stir-fries are found across Chinese cooking, with the exact seasoning varying from kitchen to kitchen.

This version pairs tenderloin with onion, garlic and bell peppers, then brings everything together with an oyster- and soy-based sauce. The brief cooking keeps the vegetables distinct and the beef tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The beef supplies most of the protein, while the cornflour, sugar and any rice served alongside contribute carbohydrates. The oil, sesame oil and sauces provide much of the fat and saltiness. To balance the plate, serve a moderate amount with extra vegetables and a portion of plain rice.

The beef marinade

Thin strips: cut the beef across the grain if you can, which shortens the muscle fibres and makes each piece easier to bite.

Cornflour and bicarbonate: these are mixed into the beef with water before the oil goes in. Knead until the liquid is absorbed, then leave it for at least 15 minutes as directed.

Build a balanced sauce

Soy and oyster sauces: light soy seasons the dish, dark soy adds a deeper colour, and oyster sauce brings savoury richness. Shaoxing wine, palm sugar, pepper and sesame oil round out the flavour.

Cornflour: mix it thoroughly into the sauce ingredients so it is evenly dispersed. The sauce is added over low heat and cooked until it thickens.

Keep the vegetables crisp

Onion and garlic: fry these first in the oil left in the pan, so they begin to soften and flavour the cooking oil.

Bell peppers: add them after the onion and garlic, and cook only until al dente. They should still have some bite when the beef and sauce go back in.

Control the cooking order

Beef first: brown it on one side, then stir-fry for 30 seconds while it is still slightly pink and take it out of the pan. It will finish cooking when returned to the vegetables.

Sauce last: add it after the beef is cooked through and turn the heat low. Let it thicken around the ingredients rather than reducing it for longer than needed.

Serving the stir-fry

Serve straight from the pan while the beef is hot and the peppers retain their bite. Plain rice is a simple accompaniment for the savoury sauce; noodles also work if you prefer them.

Recipe notes & tips

• Slice the beef into thin, even strips so it cooks at a similar rate.
• Mix the sauce until the cornflour is dispersed before adding it to the pan.
• Prepare and slice all the vegetables before heating the pan, as the cooking moves quickly.
• Keep the vegetables in the pan only until al dente so they do not lose all their bite.
• Return the beef to the pan before adding the sauce so it can finish cooking with the other ingredients.

Variations

• Add chilli: include sliced fresh chilli with the onion and garlic for a hotter stir-fry.
• Change the peppers: use a mix of pepper colours while keeping the same quantity.
• Use another cut: choose a tender beef cut and slice it thinly across the grain.
• Add mushrooms: fry sliced mushrooms with the onion before adding the peppers.
• Serve with noodles: spoon the stir-fry over cooked noodles instead of rice.

Common mistakes to avoid

• Cutting thick strips: they take longer to cook; slice the beef thinly and evenly.
• Skipping the marinade: the beef misses its seasoning and resting time; leave it for at least 15 minutes.
• Adding the sauce too early: it can thicken before the vegetables and beef are ready; add it near the end.
• Cooking the peppers too long: they can turn soft; stop when they are al dente.
• Leaving the pan unattended: the ingredients cook quickly; have the sauce and vegetables ready before you start.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat in a pan until piping hot, stirring gently; the peppers may soften further.

Frequently asked questions