beef

A Comprehensive Guide to Stir-Fried Beef Twice (Hui Guo Niu Rou)

Stir-fried beef twice, or "Hui Guo Niu Rou," is a Sichuan classic known for its bold flavors and tender beef. This dish transforms leftover braised beef into a savory, spicy masterpiece. Here’s a step-by-step guide to mastering it.

### Ingredients

- 300g leftover braised beef (chilled, sliced thin)

- 2 tbsp cooking oil

- 100g bell peppers/leeks (sliced, for crunch)

- 3 tbsp doubanjiang (broad bean paste, for heat and depth)

- 1 tbsp fermented black beans (rinsed, optional for umami)

- 1 tsp ginger (minced), 2 garlic cloves (minced)

- 1 tbsp soy sauce, 1 tsp sugar, ½ tsp Sichuan peppercorn powder

- 1 tsp starch (mixed with 2 tbsp water, for thickening)

- Fresh chili (sliced, optional)

### Steps

1. Prep the Beef: Slice chilled braised beef against the grain for tenderness. Reserve the braising liquid if available.

2. Stir-Fire Aromatics: Heat oil in a wok over medium flame. Sauté ginger, garlic, and fermented black beans until fragrant (30 seconds).

3. Cook the Paste: Add doubanjiang and stir-fry until red oil surfaces (1 minute), releasing a spicy, nutty aroma.

4. Brown the Beef: Increase heat to high. Add beef slices and stir-fry quickly (1–2 minutes) until lightly seared. Avoid overcooking to keep them tender.

5. Add Vegetables: Toss in bell peppers/leeks and fresh chili. Stir-fry for 1 minute until crisp-tender.

6. Season and Thicken: Pour in soy sauce and sugar. Stir in the starch slurry and cook until the sauce thickens (30 seconds). If using reserved braising liquid, add 1 tbsp for extra richness.

7. Serve: Dish immediately and enjoy with steamed rice!

### Tips

- For extra spice, add a pinch of chili flakes.

- Use a well-seasoned wok for "wok hei" (smoky depth).

- Leftover roast beef works too—just skip the braising liquid.

This dish balances spicy, savory, and slightly sweet notes, making it a favorite for quick, flavorful meals. Enjoy your homemade Hui Guo Niu Rou!