Beef with pepper in a pot
4 servings
60 minutes
Beef with pepper in a pot is a traditional dish of Chinese cuisine that combines the rich flavor of meat with the aroma of spices and the sweetness of pepper. Its origin traces back to ancient Chinese culinary traditions when food was cooked in clay pots, allowing ingredients to simmer evenly in their own juices. Tender beef infused with onion, garlic, and lard gains depth of flavor, while the addition of thyme and peppers makes the dish spicy and piquant. A light acidity from lemon zest and sweetness from sugar provide an exquisite balance to all components. This dish is perfect for cozy family dinners, immersing one in an atmosphere of home warmth and Eastern aromas.
1
Cut the beef into cubes.
- Beef: 750 g
2
Chop onion, garlic, and bacon, fry in a pan with vegetable oil, then add meat.
- Onion: 3 heads
- Garlic: 1 clove
- Lard (back fat): 125 g
- Vegetable oil: 0.5 tablespoon
- Beef: 750 g
3
Transfer the fried meat with onions to a pot, add water to almost cover the meat.
- Beef: 750 g
- Salt: to taste
4
Salt, pepper, and add thyme.
- Ground black pepper: pinch
- Ground red pepper: 1 tablespoon
- Thyme: 2 sprigs
5
Place the pot in a preheated oven at 180°C for 25 minutes.
6
Cut the peppers into rings and add them to the pots after 25 minutes.
- Bell pepper: 4 pieces
7
After another 20 minutes, add lemon zest, put in sugar pieces, and cook for another 10 minutes.
- Lemon: 0.5 piece
- Sugar: 25 g
