Pepper steak (hang jiao niu liu)
Souped Up Recipes · ♥ 21.8K likes · 686.4K views · 5 min video
Read about tenderloin (filet mignon, chateaubriand, tournedos) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 150 g Korean long hot pepper
- 280 g beef tenderloin
Slice the beef tenderloin into quarter-inch slabs, then quarter-inch strips.
- 1 tbsp soy sauce
- 1½ tsp dark soy sauce
- 1 tsp cornstarch
- black pepper
- cooking oil
Marinate with soy sauce, dark soy sauce, cornstarch and black pepper; drizzle with oil so it sticks less; set aside 10 minutes.
Smash the peppers lightly with a meat tenderizer and slice at a 45-degree angle.
- 2 cloves garlic
- ½ inch ginger
- 1–2 tbsp cooking oil
Heat the wok on high until smoking; add one to two tablespoons of oil; add the loosened beef and stir a minute or two until it changes color.
Turn off the heat and take out the beef, tilting the wok to leave the oil.
On medium-low, stir the garlic, ginger and peppers a few minutes with three quarters of a teaspoon of salt until a bit soft.
- ¾ tsp salt
- 5-spice powder
- Chinese cooking wine
Return the beef, add a few shakes of five-spice powder, turn the heat to high and drizzle Chinese cooking wine down the side of the wok; stir a minute or two.