Green and Red Pickled Peppers with Cilantro Stir-Fried Beef
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.
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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!
Ingredients
beef sirloin or flank steak, thinly sliced against the grain
300g
green pickled peppers (or pickled jalapeños), halved
5 pieces
red pickled peppers or fresh red chilies, halved
4 pieces
fresh cilantro, roughly chopped
1 cup
garlic, minced
3 cloves
ginger, julienned
1 inch
soy sauce
2 tablespoons
oyster sauce
1 tablespoon
rice wine or dry sherry
1 tablespoon
sesame oil
1 teaspoon
vegetable oil
2 tablespoons
sugar
1/2 teaspoon
Instructions
1
Season and coat the beef
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.
2
Bloom the aromatics
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.
3
Sear the beef quickly
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.
4
Combine and finish
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.
