Pickled Chilies and Beef Stir-Fry 剁椒牛肉

I was hoping for a darker-colored stir-fry in the end, but I guess skipping the use of dark soy sauce really has its effect on the final presentation. However, the flavor is still on par with the pretty looking version served at the restaurant. That I can guarantee.

Pickled Chilies and Beef Stir-Fry 剁椒牛肉 - 

Ingredients?

• 400 grams Taiwan yellow beef 
• 2 bell peppers
• 2 to 3 garlic cloves
• 2 tablespoons light-tasting cooking oil
• 2 tablespoons pickled chilies
• 1/2 teaspoon Sichuan peppercorn
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper 

Marinade:

• 2 tablespoons soy sauce
• 1 tablespoon aged Shaoxing wine
• 1 egg white
• 1 teaspoon corn starch

How?

I specifically said Taiwan yellow beef because this breed has a stronger beef aroma. You can substitute it with other type of beef but try to stick with the flavorful kind. 

Slice the beef to smaller pieces and about 1mm thickness. Transfer the beef slices to a bowl and add in all the ingredients listed under the "marinade" section. Give them a gentle massage and marinate for 20 minutes.

Peel and slice the garlic cloves. Destem, remove the pits, and slice the bell peppers.

Use a non-stick pan or a wok, drizzle 2 tablespoons of preferred light-tasting cooking oil then switch to medium heat. Once the oil warms up a little, add in the beef and cook till the meat just turn to pale/white color. Scoop out and leave the oil in the pan.

Still using the same pan, add more oil if not enough to coat the surface. Switch to medium high heat and add in the garlic slices and Sichuan peppercorn. Quickly cook for 30 seconds to release the aroma but not burnt.

Add the pickled chilies along with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Cook for another 30 seconds or so.

Add in the bell pepper and cook for one minute.

Lastly, add the cooked beef back and mix till blended. Taste and adjust the flavor if needed. Once ready, plate and serve.

I suppose if I use additional dark soy sauce and perhaps some sugar will help darken the color of this stir-fry dish. If doing so, add these two when cooking the pickled chilies. Let the heat melt down the sugar and cook a bit longer before mixing in the bell pepper. 

Extended reading:

• Sacha bell pepper and beef fried rice 沙茶青椒牛肉炒飯
• Steak stir-fry with colorful bell peppers 黑胡椒風味彩椒骰子牛