beef tenderloin with pickled pepper

How to Make Spicy Pickled Beef Stir-fry (泡椒牛柳)

Spicy pickled beef stir-fry (泡椒牛柳) is a tender, tangy, and fiery Sichuan dish that balances bold flavors with melt-in-your-mouth beef. Here’s a simple guide to recreate it at home.

Ingredients:

- 300g beef tenderloin, sliced thin against the grain

- 3-4 pickled peppers (泡椒), chopped

- 1 tbsp pickled pepper brine (泡椒水)

- 1 bell pepper, sliced

- 2 cloves garlic, minced

- 1 tbsp ginger, grated

- 2 tbsp cooking oil

- Marinade: 1 tbsp soy sauce, 1 tsp cornstarch, 1 egg white, pinch of salt

- Sauce: 1 tbsp soy sauce, 1 tsp sugar, 1 tsp vinegar, pinch of white pepper

Steps:

1. Marinate the beef: Toss beef slices with marinade ingredients. Let sit for 15 minutes to tenderize.

2. Prep vegetables: Chop pickled peppers, bell pepper, garlic, and ginger.

3. Stir-fry beef: Heat oil in a wok over high heat. Add beef and stir-fry until browned (1-2 minutes). Remove and set aside.

4. Sauté aromatics: In the same wok, stir-fry garlic and ginger until fragrant. Add pickled peppers and bell pepper; cook for 1 minute.

5. Combine and sauce: Return beef to the wok. Pour in the sauce and pickled pepper brine. Toss quickly to coat everything evenly. Cook for 30 seconds until heated through.

Serve hot with steamed rice. The dish offers a perfect harmony of spicy, sour, and savory notes, with the beef staying juicy and the vegetables crisp. Enjoy this restaurant-quality meal in under 30 minutes!