Beef and Green Pepper (Qing Jiao Niu Rou)
- camissonia
- Oct 13
- 1 min read
Traditionally, only green bell peppers are used for this dish, but feel free to kick up the color palette with the addition of a red bell. I also like to add a sliced jalapeno pepper for a little extra heat as I'm a hopeless spice addict. I took inspiration for this recipe from a dish at a literal hole-in-the-wall restaurant that our family used to frequent back in the day circa 1981 near Taipei American School (in fact, I think it was actually called "Hole in the Wall"). They had THE absolute best beef and green pepper - all sliced super thin, perfectly seasoned, and as tender as can be.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Julienne the beef thinly and place in a medium bowl. Combine thoroughly with 1 tsp. baking soda and 4 tbsp. water; cover and refrigerate for 20-30 minutes. Remove beef to a strainer or colander and rinse well with tap water. Place in a bowl and pat dry with paper towels.
2
Add the marinade ingredients, 1 tsp. of the minced garlic, and 1 tsp. of the minced ginger to the beef. Mix together well. Cover bowl with plastic wrap and marinate for 30 minutes.
3
Heat 2 tbsp. vegetable oil in a large saute pan or wok over high heat. Add the beef and cook, stirring occasionally, until the meat starts to brown and is just cooked through. Remove to a bowl and set aside.
4
To the same pan and add 2 tbsp. vegetable. Heat over high heat and add the sliced onion & cook, stirring occasionally, until onion is softened. Add remaining minced ginger, garlic, and scallions and stir-fry for about 20-30 seconds until fragrant. Add the julienned peppers & jalapeno and stir-fry 3-4 minutes or until slightly softened.
5
Season with 1 tbsp. Shaoxing wine (pour along the side of the wok to create "wok hay" flavor).
6
Add the beef and any juices back to the pan and cook 1 minute.
7
Add the sauce and bring to a boil; cook for 30 seconds or until thickened. Stir in chopped cilantro, taste and season with additional soy, if needed. Serve with steamed white rice.
Instructions
2 lbs flank steak or sirloin thinly sliced into 2" strips
2 green bell peppers seeded & julienned
1 jalapeno or Fresno chili seeded & julienned
8 cloves garlic minced
1 tbsp minced fresh ginger
1/2 small red or yellow onion thinly sliced
5 scallions chopped
1 tbsp chopped fresh cilantro
Ingredients
1/4 cup soy sauce
2 tsp sesame oil
2 tsp sugar
2 tbsp rice wine
1/2 tsp black pepper
1 tbsp vegetable oil
2 tbsp cornstarch
Marinade
2/3 cup water
3 tbsp soy sauce
1 tsp sesame oil
1 tsp cornstarch
Sauce
1 tbsp Shaohsing wine
Additional
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Beef and Green Pepper (Qing Jiao Niu Rou)
Prep Time
1 hour
Cooking Time
15 min
Rest Time
0 min
Total Time
1 hour 15 min
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