🍽️ How to Make Stir-Fried Beef (小炒牛肉)

🧆 Ingredients

• 300g beef rump (sliced thin)
• 1 green chili (sliced)
• 1 red chili (sliced)
• 1 celery stalk (sliced)
• 1 tablespoon soy sauce
• 1 tablespoon cooking wine
• 1 teaspoon sugar
• 1 tablespoon chili bean paste (doubanjiang)
• 1 tablespoon cooking oil
• 2 cloves garlic (minced)
• 1 thumb ginger (minced)
• Salt to taste
• Green onions for garnish

🍳 Steps

1. Selecting and Preparing the Beef:

   • Choose fresh beef rump with a bright red color and fine marbling for optimal tenderness and flavor. Avoid beef with excessive connective tissue or a dull appearance.
   • Rinse the beef under cold running water to remove any surface blood or impurities. Pat dry thoroughly with paper towels.
   • Slice the beef thinly against the grain, about 2-3mm thick. Cutting against the grain shortens muscle fibers, resulting in a more tender bite.
   • Place the sliced beef in a bowl. Add soy sauce, cooking wine, and sugar. Mix well to coat each piece evenly. Let marinate for at least 10 minutes. This step not only seasons the beef but also helps tenderize it.

2. Preparing the Vegetables and Aromatics:

   • Wash the green and red chilies, celery, garlic, and ginger thoroughly. Remove seeds from chilies if you prefer less heat.
   • Slice chilies and celery into uniform strips for even cooking. Mince garlic and ginger finely to maximize their flavor release.
   • Prepare all ingredients before starting to cook, as stir-frying is a fast process and requires everything to be ready.

3. Stir-Frying Aromatics:

   • Heat a wok or large skillet over high heat until just smoking. Add cooking oil and swirl to coat the surface.
   • Add minced garlic, ginger, and chili bean paste (doubanjiang). Stir-fry quickly for 20-30 seconds until fragrant and the oil turns a vibrant red. Be careful not to burn the aromatics, as this can introduce bitterness.

4. Cooking the Beef:

   • Add the marinated beef to the wok in a single layer. Let it sear undisturbed for a few seconds to develop color, then stir-fry briskly.
   • Move the beef constantly with a spatula to prevent sticking and ensure even cooking. The beef should turn from red to brown and become just cooked through in about 1-2 minutes.
   • Avoid overcooking, as beef can become tough and dry. If cooking in batches, do not overcrowd the wok.

5. Adding Vegetables:

   • Add the sliced green and red chilies and celery to the wok. Stir-fry for 1-2 minutes until the vegetables are bright, slightly softened, but still crisp.
   • The quick cooking preserves the vibrant color and fresh flavor of the vegetables, providing a pleasant contrast to the tender beef.

6. Finishing Touches and Serving:

   • Taste and adjust salt as needed. Optionally, add a splash of water or stock if the mixture seems dry.
   • Toss in chopped green onions and give everything a final stir.
   • Transfer immediately to a serving plate. Serve hot with steamed rice for a balanced meal.

Additional Tips:

• Always slice beef thinly and against the grain for tenderness.
• Use high heat throughout the stir-fry process for best texture and flavor.
• Prep all ingredients before cooking to ensure a smooth workflow.
• For extra tenderness, you can add a small amount of cornstarch to the marinade.
• If you prefer a spicier dish, use more fresh chili or add dried chili flakes.
• Clean and dry all vegetables thoroughly to avoid excess moisture in the wok.
• Use a carbon steel wok for authentic flavor, but a heavy skillet works as well.

💡 Tips

• Slice beef thinly for quick cooking.
• Use fresh chili for authentic flavor.
• Do not overcook beef to keep it tender.
• Serve with steamed rice for a complete meal.