Sichuan Beef and Pepper Stir-Fry
A quick and flavorful stir-fry combining tender braised beef with crisp green peppers and golden potato cubes, finished with aromatic fermented black beans.
Story
This dish transforms leftover braised beef into something vibrant and fresh. The key is getting a nice sear on the potato cubes while keeping the beef tender and the peppers crisp-tender.
Ingredients
Cooked braised beef
200g, cut into 1-inch cubes
Green bell pepper
1 large, seeded and cut into chunks
Potato
1 medium, peeled and cut into cubes
Fermented black beans (douchi)
1 tablespoon, rinsed
Vegetable oil
3 tablespoons
Garlic
2 cloves, minced
Light soy sauce
1 tablespoon
Sugar
a pinch
Sesame oil
1 teaspoon (optional)
Instructions
1
Prep the vegetables
Cut the potato into even cubes about 3/4-inch size. Place in a bowl of cold water to rinse off excess starch, then drain and pat dry. Cut the green pepper into similar-sized chunks. Rinse the fermented black beans under warm water and roughly chop.
2
Sear the potato
Heat oil in a wok over medium-high heat until shimmering. Add potato cubes in a single layer and let them sear without stirring for 2 minutes. Flip and cook another 2 minutes until golden on multiple sides. Remove and set aside.
3
Build the flavor base
In the same wok, add a bit more oil if needed. Toss in the fermented black beans and minced garlic, stir-frying for 30 seconds until fragrant. The beans should begin to soften and release their aroma.
4
Combine and finish
Add the beef cubes and stir-fry for 1-2 minutes until heated through. Return the potatoes to the wok along with the green pepper chunks. Season with soy sauce and a pinch of sugar. Toss everything together and cook for another minute until peppers are crisp-tender. Finish with sesame oil if desired. Serve immediately over steamed rice.
