Spicy Pea and Beef Stir-Fry

Name: Spicy Pea and Beef Stir-Fry
Total time: 25 min
Ingredients: 300g, cut into 1-inch cubes beef sirloin; 1 cup fresh or frozen peas; 4, thinly sliced red finger chilies; 3, minced garlic cloves; 2 slices fresh ginger; 2 tablespoons light soy sauce; 1 tablespoon Shaoxing wine; 1 tablespoon, mixed with 2 tablespoons water cornstarch; 1 teaspoon granulated sugar; 3 tablespoons vegetable oil; to taste salt

A quick, vibrant Sichuan-style dish featuring tender beef cubes paired with sweet peas and aromatic red chilies. The beef is marinated for maximum tenderness, then wok-fried until caramelized and delicious.

25 min

Medium

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Story

This classic Chinese home-cooking dish comes together in under 30 minutes. The sugar in the marinade helps lock in moisture, creating impossibly tender beef.

Ingredients

beef sirloin 300g, cut into 1-inch cubes

fresh or frozen peas 1 cup

red finger chilies 4, thinly sliced

garlic cloves 3, minced

fresh ginger 2 slices

light soy sauce 2 tablespoons

Shaoxing wine 1 tablespoon

cornstarch 1 tablespoon, mixed with 2 tablespoons water

granulated sugar 1 teaspoon

vegetable oil 3 tablespoons

salt to taste

Instructions

Prep the beef

Cut the beef into uniform bite-sized cubes. Place in a bowl and sprinkle with sugar, then massage briefly. Add the soy sauce, Shaoxing wine, ginger slices, and cornstarch slurry. Mix well to coat each piece. Let rest for 10 minutes while you prep the other ingredients.

Blanch the peas

If using fresh peas, bring a small pot of salted water to boil. Add peas and cook for 1 minute until bright green and slightly tender. Drain immediately and rinse under cold water to stop cooking. Set aside.

Sear the beef

Heat a wok or large skillet over high heat until smoking. Add 2 tablespoons oil and swirl to coat. Add the marinated beef in a single layer—don't stir for the first 30 seconds to allow browning. Stir-fry for 2-3 minutes until caramelized on the outside but still slightly pink inside. Remove beef and set aside.

Build the aromatics

Add the remaining tablespoon of oil to the wok. Toss in the sliced chilies and minced garlic, stir-frying for 15 seconds until fragrant. Be careful not to burn the garlic.

Combine and finish

Add the blanched peas to the wok and stir-fry for 1-2 minutes until heated through and slightly blistered. Return the beef along with any juices from the plate. Toss everything together for 1 minute until well combined and heated through. Season with salt to taste. Serve immediately over steamed rice.