Pepper Steak (Hangjiao Niuliu)
Chinese dish from Hangzhou (杭椒牛柳). This Pepper Steak is quite different compared to what you typically get from American Chinese takeout restaurants. It doesn't have that much sauce, and the taste is not as sweet. Instead, it is savory and spicy. Hangjiao (杭椒) is a special breed of pepper from Hangzhou, China; it tastes mild and spicy and has a nice crunch. Niuliu (牛柳) is the beef tenderloin. So, the name is pretty straightforward, LOL! This dish is super easy and quick, perfect for a busy day.
Ingredients
| 283 g / 10 oz | Beef tenderloin |
| 16.6 g / 1 Tbsp | Soy sauce |
| 8.3 g / 1.5 tsps | Dark soy sauce |
| 2.5 g / 1 tsp | Cornstarch |
| 1.2 g / 1/2 tsp | Ground black pepper (or to taste) |
| 6.8 g / 1.5 tsps | Cooking oil |
| 150 g / 5.3 oz | Green chili pepper |
| 6 g / about 2 cloves | Garlic, sliced thinly |
| 8 g / about 1/2 inch | Ginger, sliced thinly |
| 4.3 g / 3/4 tsp | Salt |
| 0.5 g / 1/4 tsp | Five-spice powder |
| 21 g / 1.5 Tbsps | Chinese cooking wine |
| 27 g / 2 Tbsps | Cooking oil |
Instructions
- Cut the beef into 1/8-inch thick slabs. Then slice the slabs into 1/8-inch thick strips.
- Place the beef in a large mixing bowl and add the soy sauce, dark soy sauce, ground black pepper, and cornstarch. Mix thoroughly.
- Drizzle in the cooking oil and stir to coat the beef. Set it aside for 10 minutes. Chef's Secret: Putting starch in the marinade helps to keep the meat juicy, but it also increases the chance of food sticking to the wok. Coating the meat with a drizzle of cooking oil will make it stick less.
- Use a meat tenderizer to lightly crush the pepper, then cut the pepper at a 45-degree angle into thin slices. Chef's Secret: Hammering the pepper allows the sodium and the beef flavor to be infused into the peppers.
- Heat the wok until smoking hot. Add cooking oil and toss to cover the bottom of the wok. Add the beef and stir over high heat for a minute or two; remove the beef from the wok but leave the oil behind. It is best to undercook the meat so it won't be overcooked when we introduce it back to the wok later.
- In the same wok, toss in the garlic, ginger, and pepper slices and stir over medium heat for a few minutes.
- Season the pepper with 3/4 tsp salt and stir well. Chef's Secret: When using hot peppers, it is better to season them a little bit saltier than your normal taste to balance the spiciness and bring out the flavors.
- Switch the heat to high. Introduce the beef back into the wok. Add the five-spice powder and drizzle the Chinese cooking wine from the side of the wok. Keep stirring for a minute to mingle all the flavors.
- Serve with white rice.
Ingredient tips: It is almost impossible to buy Hangzhou pepper outside of China. Korean long-hot pepper works because it has a similar taste and texture. You can also use other green chili peppers, such as jalapeno, chilaca, and anaheim. If you can't handle spicy food, choose bell pepper instead. Beef tenderloin is the ideal cut for this recipe, but you can use a cheaper cut; if so, be sure to add 1/4 tsp baking soda to your marinade to tenderize the beef.