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Hunan Beef - 小炒黄牛肉
stir fry of beef with peppers

350 gr bavette/tenderloin/skirt/flank steak
1 tbsp oyster sauce
1 tsp light soy sauce
1 tsp dark soy sauce
1 tsp Shaoxing rice wine
1 tsp cornstarch
1/8 tsp white pepper
1 tsp oil

Stir-fry ingredients:
3 red lomboks
20 gr pickled peppers/Pao Jiao/泡椒
1/2 stalk celery
6 cloves of garlic
4 cm jahe/giner
2 tbsp oil

Cut the meat into thin slices. In a bowl, combine the oyster sauce, soy sauce, rice wine, cornstarch and pepper, then mix in the meat. Knead the meat until the marinade is absorbed. Then mix in the oil and let it rest for 15 minutes.
Finely chop the garlic and the jahe. Cut the celery julienne. Cut the lomboks and the peppers into thin rings.
Heat a pan over high heat and then add the oil. Then add the meat and fry/sear it evenly while stirring. When the meat has changed color, add the rest of the ingredients and fry for 1 minute, while stirring. serve.
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