川味牛肉炒辣椒
A vibrant stir fry of tender beef slices with fresh bell peppers and garlic, infused with Szechuan peppercorns and chili. This dish captures the bold flavors of Szechuan cuisine, perfect for a spring meal.
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, thinly sliced
soy sauce
Shaoxing wine
cornstarch
sugar
white pepper
vegetable oil
divided
garlic, minced
red bell pepper, sliced
green bell pepper, sliced
Szechuan peppercorns
crushed
dried red chilies
optional, for extra heat
sesame oil
In a bowl, combine beef, 1 tablespoon soy sauce, Shaoxing wine, cornstarch, sugar, and white pepper. Marinate for 15 minutes.
Heat 1 tablespoon oil in a wok over high heat. Add beef and stir-fry until browned, about 2 minutes. Remove and set aside.
Add remaining oil to wok. Sauté garlic, Szechuan peppercorns, and dried chilies until fragrant, about 30 seconds.
Add bell peppers and stir-fry for 2 minutes until slightly tender.
Return beef to wok. Add remaining soy sauce and sesame oil. Toss everything together for 1 minute. Serve immediately.
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