A bold Sichuan-inspired stir-fry featuring tender beef slices tossed with tangy pickled peppers and fresh cilantro. This quick-cooking dish delivers a satisfying kick from the peppers balanced by aromatic herbs.
This dish comes together in minutes, making it perfect for busy weeknights. The key is to have all ingredients prepped before you start cooking—stir-fries wait for no one!
Combine the sliced beef with 1 tablespoon soy sauce, 1 teaspoon vegetable oil, and a pinch of cornstarch. Toss to coat evenly and let marinate for 10 minutes while you prep the other ingredients.
Heat a wok or large skillet over high heat until smoking. Add the remaining vegetable oil, then swirl in the garlic and ginger. Stir-fry for 15-20 seconds until fragrant—don't let them burn.
Add the marinated beef in a single layer. Let it sear for 30 seconds before stirring. Cook for another 1-2 minutes until just cooked through but still tender. Remove to a plate.
Return the wok to high heat. Add the pickled peppers and stir-fry for 30 seconds. Pour in the remaining soy sauce, oyster sauce, rice wine, and sugar. Toss in the beef and cilantro, stirring quickly to combine. Finish with sesame oil and serve immediately over steamed rice.
A quick and vibrant vegetarian stir-fry featuring tender oyster mushrooms paired with colorful bell peppers. This dish comes together in under 30 minutes, making it perfect for busy weeknights. The mushrooms are blanched first for a delicate texture, then wok-tossed with crisp vegetables and aromatic seasonings.
