🍽️ How to Make Qingjiao Niurou (Stir-Fried Beef with Green Peppers)

🧆 Ingredients

• 300g beef (sirloin or flank, sliced)
• 2 green peppers (sliced)
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing wine
• 1 teaspoon cornstarch
• 2 cloves garlic (minced)
• 1 thumb ginger (minced)
• 2 tablespoons vegetable oil
• Salt to taste

🍳 Steps

1. Select and Prepare the Beef:

   • Choose fresh, high-quality beef such as sirloin or flank. Look for beef with a bright red color and fine marbling for optimal tenderness and flavor.
   • Rinse the beef under cold running water to remove any surface residue. Pat dry thoroughly with paper towels.
   • Slice the beef thinly against the grain. Cutting against the grain shortens the muscle fibers, resulting in a more tender bite. Aim for slices about 1/8 inch thick.
   • In a bowl, combine the sliced beef with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, and 1 teaspoon cornstarch. Mix well to coat each slice evenly. The cornstarch helps lock in moisture and creates a silky texture after cooking.
   • Marinate the beef for at least 10–15 minutes. During this time, the beef will absorb the flavors and develop a glossy, slightly sticky surface.

2. Prepare the Vegetables and Aromatics:

   • Select firm, unblemished green peppers. Rinse thoroughly under running water, then dry with a clean towel.
   • Cut off the stems and remove the seeds from the peppers. Slice into uniform strips, about the same thickness as the beef, to ensure even cooking.
   • Peel and finely mince 2 cloves of garlic and a thumb-sized piece of ginger. Uniform mincing ensures the aromatics distribute their flavor evenly throughout the dish.

3. Set Up Your Cooking Station:

   • Before you start cooking, have all ingredients prepped and within reach. Stir-frying is a fast process, so organization is key.
   • Use a wok or a large, heavy skillet. Make sure it is clean and completely dry before heating.

4. Stir-Fry the Beef:

   • Heat the wok over high heat until it just begins to smoke. This ensures the beef will sear quickly, locking in juices.
   • Add 2 tablespoons of vegetable oil and swirl to coat the surface.
   • Add the marinated beef in a single layer. Let it sear undisturbed for a few seconds, then stir-fry briskly, moving the beef constantly to prevent sticking.
   • Watch for the beef to change color from red to brown and become slightly firm but still tender—this should take less than 2 minutes.
   • Remove the beef from the wok as soon as it is just cooked through. Overcooking will make the beef tough.

5. Stir-Fry the Peppers and Aromatics:

   • If needed, add a bit more oil to the wok. Add the minced garlic and ginger, stirring rapidly for about 10–15 seconds until fragrant but not browned.
   • Add the sliced green peppers. Stir-fry over high heat for 1–2 minutes, tossing constantly. The peppers should become bright green and slightly softened but still crisp.
   • If you prefer a spicier dish, you can add a few slices of fresh chili at this stage.

6. Combine and Finish:

   • Return the cooked beef to the wok with the peppers. Add 1 tablespoon oyster sauce and salt to taste.
   • Stir-fry everything together for another 30 seconds to 1 minute, ensuring the beef and peppers are evenly coated with the sauce.
   • Taste and adjust seasoning if necessary. The mixture should be glossy and aromatic, with the beef remaining tender and the peppers crisp.

7. Check for Doneness and Serve:

   • Properly cooked beef will be brown on the outside, slightly pink inside, and tender to the bite. The peppers should be bright green and crisp, not limp or soggy.
   • Transfer the stir-fried beef and peppers to a serving plate. Garnish with extra green pepper slices or a sprinkle of sesame seeds if desired.
   • Serve immediately while hot to preserve the best texture and flavor.

Ingredient Cleaning and Maturity Identification

• Ingredient Cleaning:

  • Always wash beef and vegetables under cold running water before use. Use a separate cutting board for meat and vegetables to avoid cross-contamination.
  • Dry all ingredients thoroughly before slicing and cooking to prevent excess moisture, which can cause splattering and dilute flavors.

• Maturity Identification:

  • Observe the beef’s color and texture during cooking. Properly cooked beef should be juicy and tender, not dry or rubbery.
  • The peppers should retain a vibrant green color and a crisp bite.
  • The final dish should have a glossy appearance, with the sauce lightly coating each ingredient. Taste for a balance of savory, slightly sweet, and aromatic flavors.

• Additional Tips:

  • Use a very sharp knife for slicing beef and peppers to ensure clean cuts and even cooking.
  • If possible, freeze the beef for 20 minutes before slicing to make it easier to cut thinly.
  • Prepare all ingredients before heating the wok, as stir-frying is a quick process.
  • Adjust the amount of green pepper to your taste, or substitute with other mild peppers for variety.
  • Serve immediately for the best flavor and texture.

By following these expanded steps and tips, you will achieve a restaurant-quality Qingjiao Niurou with tender beef, crisp peppers, and a harmonious blend of flavors.

💡 Tips

• Slice beef against the grain for tenderness.
• Do not overcook beef to keep it juicy.
• Adjust pepper quantity for preferred flavor balance.
• Serve immediately for best texture.