Beef with bell peppers in Chinese style
4 servings
100 minutes
Beef with bell peppers in Chinese style is a vibrant dish that combines rich flavors and appetizing textures. The secret to its delightful taste lies in the marinade of soy sauce, rice vinegar, and garlic, which gives the meat a special zest. Stir-fried vegetables retain their freshness and slight crunchiness, while green beans add a tender sweetness. This dish is perfect for lovers of Eastern cuisine who want to enjoy the harmony of salty, spicy, and savory flavors. It can be served as a standalone hot dish or paired with rice to enhance its rich aroma. Beef with bell peppers is not just dinner; it's a gastronomic journey to China where each ingredient plays its role in creating the perfect dish.
1
We remove all the membranes from the piece of beef, slice the meat into thin plates, and then cut these plates into strips. We try to make the meat strips approximately the same length and thickness for better aesthetics.
- Beef tenderloin: 600 g
2
Next, prepare the marinade for the meat by mixing 2 tablespoons of rice vinegar with 4 tablespoons of soy sauce, and squeezing 3 cloves of garlic into the marinade bowl.
- Rice vinegar: 2 tablespoons
- Soy sauce: 100 ml
- Garlic: 6 cloves
3
We will send the chopped beef to a deep bowl, add a little salt, sprinkle with freshly ground black pepper, add mustard powder, pour the marinade over the meat, mix thoroughly, and let the beef marinate for about 40 minutes.
- Salt: to taste
- Ground black pepper: to taste
- Dry mustard: 100 g
4
While the meat is marinating, we will prepare the vegetables. We will peel three cloves of garlic, clean all the onions and bell peppers. We will cut the peppers into medium-sized half-rings and slice the onion into not too thin strips — this gives us all the vegetable components of our dish.
- Garlic: 6 cloves
- Onion: 2 pieces
- Red sweet pepper: 1 piece
- Yellow bell pepper: 1 piece
- Orange bell pepper: 1 piece
5
Now we need to prepare the dressing for our dish. We will squeeze three cloves of garlic into a separate bowl, add half a teaspoon of red ground pepper (for those who like spicier dishes, add 1-2), pour soy sauce over the garlic and red pepper, mix everything, and let the sauce infuse until our beef is ready.
- Garlic: 6 cloves
- Ground red pepper: to taste
- Soy sauce: 100 ml
6
Finally, it's time to start cooking beef with bell peppers. Place a deep pan (preferably a wok) on the heat and pour in vegetable oil to cover the bottom by about 1–1.5 centimeters. In a large flat dish, sprinkle starch and coat the meat well in it. Once the oil is heated and a light smoke appears, start adding the meat to the pan one batch at a time until the bottom is filled in one layer. If you fry all the meat at once, it will likely stick together. So take your time and fry all the beef in several stages. Each batch should be fried for about 7–10 minutes. Transfer the cooked batch of fried beef to a separate deep heat-resistant bowl (iron, clay or ceramic).
- Vegetable oil: 100 ml
- Starch: 150 g
7
After all the meat is fried and completely removed from the pan, we send the bell peppers to fry. Immediately after, we add the chopped onion to the bell peppers (oil can be changed/added if necessary). We fry the vegetables for about 2 minutes, remembering to stir them vigorously. Then, we add the fried onion and bell peppers to the beef, trying to let the excess oil drain from the vegetables.
- Red sweet pepper: 1 piece
- Yellow bell pepper: 1 piece
- Orange bell pepper: 1 piece
- Onion: 2 pieces
8
In the freed pan, add green string beans and quickly sauté them (no more than 1-2 minutes). Add the beans to the beef with vegetables, mix everything thoroughly, and basically consider our Chinese beef fully prepared. It can be dressed with sauce and served warm at the table. Alternatively, it can be served as a hot dish. For this, clean the wok and place the beef and all vegetables in it, dress with garlic-pepper sauce, mix, add sesame seeds and heat for no more than three minutes.
- Green beans: 300 g
- Sesame: pinch