Name: Stir-Fried Beef with Wild Pepper
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1.1 lbs Beef Flank Steak; 0.5 cup Pickled Wild Mountain Peppers; 2 tbsp Light Soy Sauce; 1 tbsp Cornstarch; 4 cloves Garlic; 1 tbsp Fresh Ginger; 3 tbsp Vegetable Oil; 1 tbsp Shaoxing Rice Wine

Meat

Stir-Fried Beef with Wild Pepper

This vibrant stir-fry combines thinly sliced, tender beef with the unique, spicy punch of wild mountain peppers. It is an aromatic masterpiece that balances heat, savory umami, and the characteristic numbing sensation of high-quality Sichuan cooking.

Prep

20m

Cook

10m

Serves

Calories

340kcal

Qty	Ingredient
1.1 lbs 500 g	Beef Flank Steak
0.5 cup 100 g	Pickled Wild Mountain Peppers
2 tbsp 30 ml	Light Soy Sauce
1 tbsp 8 g	Cornstarch
4 cloves 12 g	Garlic
1 tbsp 6 g	Fresh Ginger
3 tbsp 45 ml	Vegetable Oil
1 tbsp 15 ml	Shaoxing Rice Wine

2 Method

Step 1. Slice the beef flank steak against the grain into thin, 2-inch strips to ensure maximum tenderness.

Step 2. In a medium bowl, combine the beef with light soy sauce, cornstarch, and a splash of oil. Let it marinate for at least 15 minutes to velvet the meat.

Step 3. Prepare the wild peppers by slicing them into small rounds. Finely mince the garlic and ginger.

Step 4. Heat a wok or heavy skillet over high heat until it starts to smoke. Add 2 tablespoons of vegetable oil and swirl to coat the surface.

Step 5. Add the beef in a single layer. Sear for 1 minute without stirring to develop a crust, then flip and cook for another minute. Remove beef from the wok while still slightly pink and set aside.

Step 6. Add the remaining tablespoon of oil to the wok. Toss in the ginger, garlic, and wild peppers. Stir-fry for 30 seconds until the aroma is released.

Step 7. Return the beef to the wok. Pour in the Shaoxing wine and toss everything together over high heat for an additional 60 seconds to combine flavors.

Step 8. Serve immediately over hot jasmine rice for the best flavor profile.

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Always slice beef against the grain to break up tough muscle fibers for a melt-in-your-mouth texture.
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Ensure your wok is screaming hot before adding the beef; this prevents the meat from steaming in its own juices.
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If you cannot find fresh wild mountain peppers, look for the pickled yellow variety in jars at Asian supermarkets.
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Velveting the beef with cornstarch and oil is the secret to achieving that silky restaurant-style texture.