Detailed technical summary of stir-fried beef with yellow peppers | A classic Hunan dish recipe

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Prepare the necessary ingredients, with the main ingredient being yellow beef, and the side ingredients being pickled peppers, red chili peppers, small red chili peppers, chopped chili peppers, ginger, and garlic cloves. The seasonings are light soy sauce, dark soy sauce, cooking wine, and oyster sauce.

Cut the red chili peppers in half lengthwise, then cut them into evenly sized coils and arrange them on a plate for later use.

Cut the pickled peppers into thin strips and place them on a plate for later use.

First, smash the garlic cloves and then mince them. First, smash the ginger pieces and then mince them, or first slice them into strips and then mince them. Put them together in a bowl for later use.

Cut the bird's eye chilies into evenly sized coils and place them in a bowl for later use. Fresh bird's eye chilies can be replaced with dried chilies or chili powder; the main purpose is to increase the spiciness.

If the chopped chili peppers are too large, you can chop them further before using. I'm using homemade chopped chili peppers here, but you can also use commercially available canned chopped chili peppers.

Slice beef and lamb across the grain, and pork with the grain. Cut beef into even slices against the grain, and slice as thinly as possible for better flavor absorption.

Add a small spoonful of light soy sauce to enhance the flavor and freshness.

Adding a small spoonful of dark soy sauce is for coloring and enhancing the aroma.

Add a small spoonful of oyster sauce to enhance the flavor. You can omit it if you don't like it, and substitute it with MSG or chicken bouillon. If you don't like either, you can skip this step.

Add a small spoonful of cooking wine. You can use Shaoxing wine or the juice of scallions, ginger, and garlic instead of cooking wine. The purpose is to remove the fishy smell and enhance the aroma.

Adding a small spoonful of water helps the beef absorb moisture and become tender.

Mix thoroughly with your hands, and finally spray with vegetable oil to coat the beef. If you have disposable gloves at home, it is recommended to wear them while handling the beef.

Heat a wok, then pour in cold oil. The oil temperature should not be too high. Turn on medium-low heat and rotate the wok to thoroughly coat it.

Add minced ginger and garlic, and stir-fry until fragrant.

Add the chopped pickled peppers and continue to stir-fry.

Pour in the chopped red chili peppers

Pour in the prepared chopped chili peppers

Add the chopped chili peppers and continue to stir-fry.

You can add a little more vegetable oil and stir-fry the four types of peppers that have been added one after another. Make a "hole" in the middle of the pepper to make room for the beef that will be added next.

Pour the marinated beef into the pot and stir-fry over high heat through the pre-reserved "hole" until the beef is cooked through.

Turn the heat to high and stir-fry the beef and peppers thoroughly. Finally, sprinkle in a little chicken bouillon or MSG, stir-fry a few more times, and it's ready to serve.

Follow my method, and I guarantee you'll eat several more bowls of rice!