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Today, we are making Hangjiang Niuliu (杭椒牛柳). Hangjiao means Hangzhou pepper; it is a type of mild green pepper. Niu liu is the beef tenderloin. That is why the English name is so straightforward – pepper steak. This is a super easy but classic recipe. It takes about 15 minutes to cook.
🥢 RECIPE
INGREDIENTS
One piece of beef tenderloin 280g
1 tbsp of soy sauce (Amazon Link – https://geni.us/plmo)
1.5 tsp of dark soy sauce (Amazon Link – https://geni.us/8L9dYy)
1 tsp of cornstarch
Black pepper to taste
1.5 tsp of cooking oil
150 grams of green pepper
Two cloves of garlic
1/2 inch of ginger
3/4 tsp of salt
1.5 tbsp of Chinese cooking wine (Amazon link – https://geni.us/I6p6)
1-2 tbsp of cooking oil
INSTRUCTIONS
Cut the beef into 1/4 of an inch thick slabs. Then, slice each slab into 1/4 of an inch wide strips. Beef tenderloin is pretty expensive, so if you want to go with cheaper cuts, that is ok too, you just need to add 1/4 tsp of baking soda to the marinade to tenderize the meat.
Marinade the beef with 1 tbsp of soy sauce, 1.5 tsp of dark soy sauce, some black pepper to taste, and 1 tsp of cornstarch. Add a drizzle of cooking oil to coat the beef to prevent it from sticking to the wok.
Use a meat tenderizer to smash the green pepper lightly. Slice them with a 45-degree angle. It is actually hard to make authentic pepper steak because you can’t get Hang Zhou pepper in the USA. What I am using is this Korean long hot pepper which gives a similar taste. If you can’t handle spicy food, it is ok to use bell pepper.
Besides the chili, you will also need two cloves of garlic and 1/2 inch ginger. Slice them thinly.
Turn the heat to high and heat the wok until smoking hot. Add 1-2 tbsp of cooking oil. Lossen up the beef before adding it to the wok so they don’t tangle together. The wok is super-hot. You only need to stir this for a minute or two. Once all the beef is changed color, turn off the heat. Take the beef out. Be sure to tilt the wok so you can leave the oil in there.
Turn the heat back to medium-low. Toss in the garlic, ginger, and pepper. Stir for a few minutes. Add 3/4 tsp salt. Green peppers like that really need some salt to balance the spiciness and bring out the flavor.
Once the chili becomes a bit soft, you can introduce the beef back into the wok. Turn the heat to high. Add a few shakes of 5-spice powder or 13 spice powder. Drizzle some Chinese cooking wine from the side of the wok. Keep stirring for a minute or 2. You are done.
Videography / Editing by Austin Schargorodski – https://austinschargorodski.com/
22 Comments
Cute earrings! ❤
Молодец!
Looks great. Definitely going on my to make list.
Gracias,por la. Recetas, las de los bollos al. Vapor y está receta de carne de res con pimientos.. saludos cordiales desde Acapulco México….
Food looks amazing as always !!
nice vidio say hello frome lombok
Been watching these videos for a long time, but this was my first one I decided to try making myself, and I think it turned out amazingly deliciously. Thanks for sharing this recipe!
I've watched your previous videos, and have enjoyed them. This is yet another recipie that looks amazing. May I ask why you leave the pepper seeds in as I've been taught to remove them. Thankyou
Nice, but using tenderloin which is the most expensive part of the beef like that , is some type of a crime 😂😂😂
It is so easy and so fast to do it l love It basecly l Will do It tomorroe
Teknik memasak makanan lezat yang menakjubkan
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What else do we use to tender the meat instead of Chinese wine we are muslims so we dont suppose to add wine in food
I made this recipe too but I used jalapeno peppers it was awesome. I was also had to use a stew meat instead of a good cut of meat which came out pretty good still though the taste was really great
I love your cooking.
I wish I could find that pepper looks delish. I like hot foods. If I could eat white rice everyday I would. I grew up eating rice almost everyday. Now that I am old I cannot. I gain weight just looking at it. 😢
I'm curious to try this withe an Anaheim chili pepper- they're sweet with mild-moderate heat.
Thank you for sharking this!
I usually throw in some sliced broccolini and peppers ( capicum in Australia ) ..
So talented and beautiful 😍
I love it! Always my go to cooking channel!
Hi po new friend her ❤ God bless po❤
Haha, I am French and what we call pepper steak is not like that at all
To begin with, I eat my beef meat almost rear because it's more tender, and we make a pepper sauce.
If you Want a meat part that is cheap because nobody heard about it that is as tender as tenderloin, and as tasty as ribs eyes, go for the inner side of the scapula. Don't know the butcher's name of the part in your country.
It's hard to find.
You will remember me each time you eat it