Stir-fried Beef
小炒牛肉
Hunan-style stir-fried beef with fresh cilantro, chilies, and aromatics over high heat. A bold, flavorful dish featuring tender beef strips with vibrant herbs and spicy seasonings.
Servings
2-3 people
Prep Time
15 minutes
Cook Time
10 minutes
Spice Level
Medium
Ingredients
Instructions
Cut yellow beef against the grain into small slices, add 3 tablespoons of salad oil, 2 tablespoons of oyster sauce, a little white pepper powder and mix well, then add a little starch and mix well.
Finally add one tablespoon of oil and mix to lock in moisture.
Cut ginger into small cubes, cut chili (red ones) and pickled chili into segments, crush 8 garlic cloves and cut into pieces.
Heat the pan until it smokes, then pour in oil, you can pour a little more oil, let the oil heat for a while, then pour in the marinated beef and stir-fry quickly, add a little salt, remove quickly when color changes.
Be quick, if it takes too long the meat will become tough. You can taste the saltiness of the meat, if it's too light you can add a little more when stir-frying the ingredients later.
A large handful of cilantro, cut into long segments, about 3-4cm.
Don't cut too long, cilantro cut too long is hard to cook through, will lengthen cooking time, and the beef in the pan will become tough.
There should be some oil left in the pan from stir-frying the beef, add a little more oil, pour in the cut ginger, garlic and chili and stir-fry until fragrant, then add a little light soy sauce.
Finally pour in the beef and stir-fry twice, pour in the cut cilantro segments, turn off heat, quickly stir-fry the cilantro and beef, then serve.
- Do not add light soy sauce when marinating the beef; oyster sauce and white pepper are enough, because this dish mainly emphasizes the dry aroma. Adding light soy sauce is too overpowering and will cover up the original dry aroma of the beef.