Spicy Beef Stir-Fry with Pickled Peppers

Name: Spicy Beef Stir-Fry with Pickled Peppers
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 1 lb beef flank steak; 1/4 tsp baking soda; 1 tsp cornstarch; 1 tbsp ice-cold water; 1 tsp vegetable oil; 2 tsp oyster sauce; 2 tsp light soy sauce; 2.5 tbsp neutral oil; 1 piece 1- inch piece of ginger; 6 clove garlic cloves, minced; 5 piece Thai bird’s eye chili peppers; 1 cup celery; 2 tbsp Shaoxing wine; 1/4 tsp sugar; 1/8 tsp white pepper; 0.5 cup 1/3-1/2 cup pepperoncini peppers

A vibrant and zesty stir-fry featuring tender marinated beef, crunchy celery, and the tangy kick of pickled peppers. This quick-cooking dish balances heat and acidity for a perfectly bold weeknight meal.

Servings4 Portions

Prep Time25 Mins

Cook Time10 Mins

Difficulty

Intermediate

Ingredients

beef flank steak
1 lb
baking soda
0.3 tsp
cornstarch
1 tsp
ice-cold water
1 tbsp
vegetable oil
1 tsp
oyster sauce
2 tsp
light soy sauce
2 tsp
neutral oil
2.5 tbsp
1- inch piece of ginger
1 piece
garlic cloves, minced
6 clove
Thai bird’s eye chili peppers
5 piece
celery
1 cup
Shaoxing wine
2 tbsp
sugar
0.3 tsp
white pepper
0.1 tsp
1/3-1/2 cup pepperoncini peppers
0.5 cup

Step-by-Step Instructions

Prepare the beef marinade: In a medium bowl, combine the sliced flank steak with baking soda, cornstarch, water, 1 teaspoon of oil, oyster sauce, and light soy sauce. Mix thoroughly to ensure the beef is well-coated and let it marinate for at least 20 minutes, or up to overnight in the refrigerator for the best texture.

Sear the beef: Heat a wok or large heavy-bottomed skillet over medium-high heat until it begins to smoke slightly. Add the neutral oil, swirling to coat the surface. Arrange the beef in a single layer and let it sear undisturbed until browned on one side. Stir-fry briefly until the beef is medium-rare, then remove it from the wok, leaving any excess oil behind.

Stir-fry aromatics and finish: Add the ginger to the remaining oil to infuse. Toss in the garlic, Thai bird's eye chilies, and celery, stir-frying for about 1 minute until fragrant. Pour the Shaoxing wine around the perimeter of the wok to deglaze. Return the beef to the pan along with the sugar, white pepper, and the remaining oyster sauce and light soy sauce. Stir-fry quickly to combine, then fold in the pickled peppers. Serve immediately while hot.

Chef's Tips

For the most tender results, always slice your flank steak against the grain. If you prefer a milder dish, you can deseed the Thai chilies or reduce the quantity. The baking soda in the marinade acts as a tenderizer, a classic Chinese 'velveting' technique.