Braised Beef with Green Peppers
A comforting homestyle Chinese dish featuring tender, soy-simmered beef paired with blistered green peppers. The long braising method transforms tough cuts into melt-in-your-mouth perfection, while the peppers add a sweet, slightly smoky contrast.
Story
This dish is a perfect example of simple Chinese home cooking at its best. The key is patience—letting the beef simmer low and slow until it becomes impossibly tender. Don't be shy with the soy sauce; it's the only seasoning needed to build deep, savory flavor.
Ingredients
beef chuck or brisket
800g, cut into large palm-sized chunks
green bell peppers
3 medium, stems and seeds removed
light soy sauce
½ cup (120ml)
vegetable oil
2 tablespoons
water
enough to cover beef by 2 inches
Instructions
1
Prepare the beef
Cut the beef into generous chunks, about the size of your palm. Place them in a large pot and cover with cold water by about 2 inches. Bring to a rolling boil over high heat, then reduce to a gentle simmer. Cook for 5 minutes, skimming off any foam that rises to the surface. Drain and rinse the beef, then return to the pot.
2
Season and braise
Add fresh water to the pot—enough to cover the beef completely. Pour in the soy sauce and stir well to distribute. Bring back to a boil, then reduce heat to low. Cover partially and let the beef simmer gently for about 1.5 hours, or until fork-tender. The low and slow cooking breaks down the tough fibers beautifully.
3
Sear the peppers
While the beef finishes cooking, prepare the green peppers. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the peppers and cook, turning occasionally, until the skin bubbles and chars in spots—about 4-5 minutes. You want them softened with nice brown blisters, but still slightly crisp.
4
Combine and serve
Transfer the blistered peppers directly into the pot with the braised beef. Stir gently to combine, then let everything cook together for another 5 minutes so the peppers can soak up that rich, savory broth. Serve hot over steamed rice, spooning plenty of the delicious cooking liquid over top.
