🍽️ How to Make Sijidou Niurou (Stir-Fried Beef with Green Beans)

🧆 Ingredients

• 300g beef (sirloin or flank, sliced)
• 200g green beans (trimmed and cut)
• 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. Selecting and Preparing the Beef:

   • Choose high-quality beef such as sirloin or flank. Look for beef with a bright red color and fine marbling for the best flavor and tenderness.
   • Rinse the beef under cold water to remove any surface residue or bone fragments, then pat dry with paper towels.
   • Slice the beef thinly against the grain. Slicing against the grain shortens the muscle fibers, making the beef more tender.
   • In a bowl, combine the sliced beef with soy sauce, Shaoxing wine, and cornstarch. Mix well and let marinate for at least 10 minutes. Marinating not only flavors the beef but also helps retain moisture during high-heat cooking.

2. Selecting and Preparing the Green Beans:

   • Choose fresh green beans that are firm, bright green, and free from blemishes. Avoid beans that are limp or have brown spots.
   • Rinse the green beans thoroughly under running water to remove dirt and pesticides. Snap off both ends and remove any tough strings if present.
   • Cut the beans into even lengths, about 2 inches each, for uniform cooking.
   • Bring a pot of water to a boil. Add the green beans and blanch for 1-2 minutes until they turn vibrant green and are just tender but still crisp. Immediately transfer to a bowl of ice water to stop the cooking and preserve color. Drain well and set aside.

3. Preparing Aromatics:

   • Peel and finely mince the garlic and ginger. Fresh aromatics are essential for infusing the dish with authentic Sichuan flavor.

4. Stir-Frying the Beef:

   • Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until shimmering.
   • Add the marinated beef in a single layer. Let it sear undisturbed for a few seconds to develop color, then stir-fry quickly until just cooked through (about 1-2 minutes). Do not overcook, as beef can become tough.
   • Remove the beef from the wok and set aside. Wipe out any excess marinade or residue from the wok if needed.

5. Cooking the Green Beans and Aromatics:

   • Add the remaining tablespoon of oil to the wok. When hot, add the minced garlic and ginger. Stir-fry for a few seconds until fragrant.
   • Add the blanched green beans. Stir-fry over high heat, tossing frequently, until the beans are slightly blistered and aromatic (about 2-3 minutes). This step enhances the beans’ flavor and texture.

6. Combining and Finishing:

   • Return the cooked beef to the wok with the green beans. Add the oyster sauce and salt to taste.
   • Stir-fry everything together for another 1-2 minutes, ensuring the beef and beans are evenly coated with sauce and heated through.
   • Taste and adjust seasoning if needed. If you prefer a saucier dish, add a splash of water or stock and stir until slightly thickened.

7. Serving:

   • Transfer the stir-fried beef and green beans to a serving plate. Garnish with extra green beans or a sprinkle of sesame seeds if desired.
   • Serve immediately with steamed rice for the best flavor and texture.

Additional Tips:

• Always slice beef against the grain for maximum tenderness.
• Blanching green beans before stir-frying preserves their color and crunch.
• Prep all ingredients before you start cooking, as stir-frying is a fast process.
• Use high heat and cook quickly to keep the beef juicy and the beans crisp.
• For extra flavor, you can add a pinch of Sichuan peppercorn or a few dried chilies when stir-frying the aromatics.
• If you want a healthier version, use less oil and opt for leaner cuts of beef.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but the texture is best when freshly cooked.

💡 Tips

• Slice beef against the grain for tenderness.
• Blanch beans for better texture and color.
• Do not overcook beef to keep it juicy.
• Serve immediately for best flavor.