Szechuan beef with green pepper
4 servings
75 minutes
Sichuan-style beef with green pepper is a vibrant representative of Chinese cuisine, combining spicy, hot, and deep flavor nuances. This recipe originates from Sichuan province, known for its bold use of spices, especially Sichuan pepper. The beef is tenderly marinated in soy and oyster sauces with garlic, ginger, and rice wine, gaining rich flavor and amazing tenderness. Crispy-textured sautéed green bell pepper and onion add freshness and a hint of sweetness to the meat. The dish impresses with a harmonious blend of spiciness and umami, making it an ideal accompaniment to white rice or noodles. It's not just dinner – it's a gastronomic journey into the depths of Chinese culinary tradition.
1
In a container, mix soy and oyster sauces, garlic, ginger, rice wine, and ground Sichuan pepper.
- Ginger: 100 g
- Garlic: 1 clove
- Dry white wine: 1 tablespoon
- Soy sauce: 1 tablespoon
- Oyster sauce: 1 tablespoon
- Sichuan pepper: 2 teaspoons
2
Cut the meat into wide slices and marinate in the prepared marinade for 30 minutes.
- Beef fillet: 600 g
3
Heat oil in a wok pan, fry the meat. Then transfer it to a mixing container. To keep the meat warm, cover the container with a lid.
- Peanut oil: 3 tablespoons
4
In the same oil, fry the sliced pepper and chopped onion. Add the meat to the vegetables, mix everything, and serve the dish on plates.
- Green sweet pepper: 1 piece
- Onion: 1 piece
- Beef fillet: 600 g
