鲁式蒜香辣炒牛肉
A vibrant Shandong stir-fry featuring tender beef slices, fresh green and red chili peppers, and aromatic garlic cloves, quickly wok-seared to perfection. The dish is finished with a savory soy-based sauce, embodying the bold yet balanced flavors of summer cuisine.
准备时间 Prep
20 分钟 min
烹饪时间 Cook
10 分钟 min
份量 Serves
2 人份 servings
总时长 Total
30 分钟 min
beef sirloin or flank steak
thinly sliced against the grain
soy sauce
divided
Shaoxing wine
cornstarch
white pepper
vegetable oil
for marinating
vegetable oil
for stir-frying
garlic
smashed
fresh green chili peppers
sliced diagonally
fresh red chili peppers
sliced diagonally
oyster sauce
sugar
beef or chicken broth
sesame oil
cornstarch slurry
1 tbsp cornstarch + 2 tbsp water
In a bowl, combine sliced beef with 1 tablespoon soy sauce, Shaoxing wine, cornstarch, white pepper, and 1 tablespoon vegetable oil. Mix well and marinate for 15-20 minutes.
Prepare the sauce: in a small bowl, mix remaining 1 tablespoon soy sauce, oyster sauce, sugar, and broth. Set aside.
Heat a wok over high heat until smoking. Add 3 tablespoons vegetable oil, then add smashed garlic cloves and stir-fry for 10 seconds until fragrant.
Add marinated beef slices, spreading them in a single layer. Let sear undisturbed for 20 seconds, then stir-fry until beef changes color but is still slightly pink (about 1 minute). Remove beef and set aside.
In the same wok, add green and red chili peppers. Stir-fry for 30 seconds until slightly charred.
Return beef to the wok. Pour in the prepared sauce and bring to a quick boil. Stir-fry to combine.
Add cornstarch slurry while stirring, until the sauce thickens and coats the beef and peppers (about 20 seconds). Drizzle sesame oil, toss once, and serve immediately.
Cooking Tips