Friday, July 1, 2011

Beef and Green Pepper (Qing Jiao Niu Rou)

A staple on many a Chinese menu. Traditionally, only green bell peppers are used for this dish, but feel free to kick up the color palette with the addition of a red bell. I also like to add sliced jalapeno peppers for a little extra heat as I'm a hopeless spice addict.


With green and red bell peppers. 

Ingredients:
1 1/2 - 2 lbs. flank steak or beef sirloin, julienned into 2" strips
3 green bell peppers, julienned
2-3 jalapeno peppers (according to your spice tolerance),* seeded, halved & then thinly sliced
8 cloves garlic, minced
1/2 small red or yellow onion, diced
4-5 scallions, chopped
1/2 cup fresh cilantro, chopped
1 tbsp. fresh ginger, minced


Marinade:
1/4 cup soy sauce
2 tsp. sesame oil
2 tsp. sugar
2 tbsp. rice wine
1/2 tsp. black pepper
1 tbsp. vegetable oil
2 tbsp. cornstarch

Sauce:

2/3 cup water
2 tbsp. soy sauce
1 tsp. sesame oil


1. Julienne the beef and place in a medium bowl. Combine thoroughly with 4 tsp. baking soda, cover and refrigerate for 20-30 minutes. Remove beef to a strainer or colander and rinse well with tap water. Place in a bowl and pat dry with paper towels.

2. Add the marinade ingredients, 1 tsp. of the minced garlic, and 1 tsp. of the minced ginger to the beef. Mix together well. Cover bowl with plastic wrap and marinate for 30 minutes.


3. Heat 2 tbsp. vegetable oil in a large saute pan or wok over medium high heat. Add the beef and cook, stirring occasionally, until the meat is starts to brown and is just cooked through. Remove to a bowl and set aside. 


4. Wipe out the pan and add 2 tbsp. vegetable. Heat over high heat and add the diced onion & cook, stirring occasionally, until onion is softened. Add remaining minced ginger, garlic, and half the scallions and saute for about 20-30 seconds until fragrant. Add the julienned peppers and stir-fry 3-4 minutes or until slightly softened. Season with 1 tbsp. soy sauce. 


5. Add the beef and any juices back to the pan and cook 1 minute. 



6. Stir in chopped cilantro and the remaining scallions. Add the sauce and bring to a boil; cook for 30 seconds or until thickened. Taste and season with additional soy, if needed. 


7. Serve with steamed white rice.


3 Jalapenos, 1 red & 2 green bell peppers (or you can use 3 green bell peppers), thinly sliced.

Chopped fresh cilantro, ginger, scallions, red onion & garlic.

Marinade: sesame oil, soy sauce, vegetable oil, rice wine (Michiu), and cornstarch.

Marinate the beef in 4 tsp. of baking soda for 20-30 minutes, then rinse and pat dry with paper towels. Toss beef with marinade ingredients and 1 tsp. each of the chopped garlic and ginger. Cover and let marinate at least 30 minutes.


Heat 2 tbsp. vegetable oil in a large saute pan or wok over medium high heat. Add the beef and cook, stirring occasionally, until the meat is starts to brown and is just cooked through. Remove to a bowl and set aside. 

Wipe out the pan and add 2 tbsp. vegetable. Heat over high heat and add the diced onion & cook, stirring occasionally, until onion is softened. 

Add remaining minced ginger, garlic, and half the scallions and saute for about 20-30 seconds until fragrant. 


Add the julienned peppers and stir-fry 3-4 minutes or until slightly softened. Season with 1 tbsp. soy sauce. 

Add the beef and any juices back to the pan and cook 1 minute. Stir in chopped cilantro and the remaining scallions. Add the sauce and bring to a boil; cook for 30 seconds or until thickened. Taste and season with additional soy, if needed. 


With green bell peppers.

With green and red bell peppers. Must have white rice with this dish...

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