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 a sliced jalapeno pepper for a little extra heat as I'm a hopeless spice addict. I took inspiration for this recipe from a dish at a literal hole-in-the-wall restaurant that our family used to frequent back in the day near Taipei American School (in fact, I think it was actually called "Hole in the Wall"). They had THE absolute best beef and green pepper - all sliced super thin, perfectly seasoned, and as tender as can be.

Ingredients:
1 1/2 - 2 lbs. flank steak or beef sirloin, julienned into 2" strips
2 green bell peppers, thinly julienned
1 jalapeno pepper, seeded, halved & thinly sliced
8 cloves garlic, minced

1 tbsp. fresh ginger, minced
1/2 small red or yellow onion, thinly sliced
4-5 scallions, chopped

1 tbsp. fresh cilantro, chopped (optional)

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
3 tbsp. soy sauce
1 tsp. sesame oil

1 tsp. cornstarch

1 tbsp. Shaoxing wine

1. Julienne the beef thinly and place in a medium bowl. Combine thoroughly with 1 tsp. baking soda and 4 tbsp. water; 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 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. To the same pan and add 2 tbsp. vegetable. Heat over high heat and add the sliced onion & cook, stirring occasionally, until onion is softened. 

5. Add remaining minced ginger, garlic, and scallions and saute for about 20-30 seconds until fragrant. Add the julienned peppers & jalapeno, and stir-fry 3-4 minutes or until slightly softened. 

6. Season with 1 tbsp. Shaoxing wine (pour along the side of the wok to create "wok hay" flavor).

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

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

9. Serve with steamed white rice.

1 Jalapeno, 2 bell peppers, thinly sliced.

Chopped ginger, scallions, red onion & garlic.

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

After marinating the beef in 1 tsp. of baking soda for 20-30 minutes (then rinsed and patted 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 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. 

Add 2 tbsp. vegetable to the same pan. Heat over high heat and add the diced or sliced onion & cook, stirring occasionally, until onion is softened. 

Add remaining minced ginger, garlic, and 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. Shaoxing wine (pour these along the sides of the wok to create that woky wok flavor known as "wok hay")

Add the beef to the peppers and stir to combine.

Add the sauce and bring to a boil; stir for about 30 seconds or until the sauce has thickened.

Plate & serve. Must have white rice with this dish...