Beef with Bell Peppers Chinese Style
⏳ Time
1 hour 40 minutes
🥕 Ingredients
16
🍽️ Servings
4
Description
Beef with Bell Peppers Chinese Style
Ingredients
- Onion - 2 pieces
- Veal Tenderloin - 21.2 oz
- Orange Bell Peppers - 1 piece
- Orange Bell Peppers - 1 piece
- Orange Bell Peppers - 1 piece
- Garlic - 6 cloves
- Chinese green beans - 10.6 oz
- Vegetable Oil - 3 fl oz
- Soy Sauce - 3 fl oz
- Rice Vinegar for Sushi - 2 tablespoons
- Starch film - 5.3 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Red Long Chili Peppers - to taste
- Sesame bun - a pinch
- English Dry Mustard - 3.5 oz
Step by Step guide
Step 1
Remove all membranes from the piece of beef, slice the meat into thin pieces, then cut these pieces into strips. Try to make the meat strips approximately the same length and thickness for a more aesthetic presentation.
Step 2
Next, prepare the marinade for the meat by mixing 2 tablespoons of rice vinegar with 4 tablespoons of soy sauce, and squeeze 3 cloves of garlic into the marinade bowl.
Step 3
Place the sliced beef in a deep bowl, season it lightly with salt, sprinkle with freshly ground black pepper, add some mustard powder, and pour the marinade over the meat, mixing thoroughly. Let the beef marinate for about 40 minutes.
Step 4
While the meat is marinating, prepare the vegetables. Peel 3 more cloves of garlic, peel the onion and bell peppers. Cut the peppers into medium-sized half-rings and slice the onion into thin strips to complete the vegetable component of the dish.
Step 5
Now, prepare the dressing for the dish. Squeeze 3 cloves of garlic into a separate bowl, add half a teaspoon of ground red pepper (for those who like it spicier, add 1-2 teaspoons), pour soy sauce over the garlic and red pepper, mix everything, and let the sauce infuse until the beef is cooked.
Step 6
Finally, it's time to start cooking the beef with bell peppers. Heat a deep frying pan (preferably a wok) over the fire, pour in vegetable oil to cover the bottom by about 1-1.5 centimeters, and place starch on a large flat dish to coat the meat. Once the oil is hot and a light smoke appears, start adding the meat to the pan in batches until the bottom is covered in a single layer. If you fry all the meat at once, it will likely stick together. So, take your time and fry the beef in several stages. Fry each batch of beef for about 7-10 minutes. Transfer the cooked batch of beef to a separate deep heat-resistant bowl (metal, clay, or ceramic).
Step 7
Once all the meat is fried and removed from the pan, add the bell peppers to fry. Immediately follow with the sliced onion (you can change/add oil as needed). Fry the vegetables for about 2 minutes, stirring them vigorously. Then, using a slotted spoon, transfer the fried onion and bell peppers to the beef, trying to let any excess oil drain from the vegetables.
Step 8
In the now-empty pan, add the green beans and quickly fry them (no more than 1-2 minutes). Add the beans to the beef with the vegetables, mix everything thoroughly, and essentially, you can consider your Chinese-style beef fully cooked. It can be dressed with the sauce and served warm. Alternatively, you can serve it as a hot dish. For this, clean the wok and place the beef and all the vegetables in it, dress with the garlic-pepper sauce, mix, add sesame, and heat for no more than three minutes.
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