Ingredients and Tools
- Beef tenderloin or beef shoulder
- Green bell pepper
- Cumin (whole seeds > ground)
- Xiao mi chili
- Light soy sauce
- Starch
- Oil
- Salt
- Scallion
- Mortar and pestle (optional)
Measurements
- Beef amount is 250 g/person
- Green bell pepper amount is 2 peppers/person, 100g each
- Cumin amount is 20 g/person
- Xiao mi chili amount is 3 peppers/person, 5g each
- Light soy sauce amount is 20 ml/person
- Starch amount is 10g/person
- Oil amount is 15ml/person
- Salt amount is 3 g/person
- Scallion amount is 1 stalk/person, 20g each. Using the above conditions, calculate the planned ingredient ratios and adjust to taste.
Steps
- First chop the Xiao mi chili, and together with cumin seeds put into a mortar and pestle and crush into coarse granules for better flavor. If short on time you can skip the crushing step
- Cut off the tops of the green peppers and remove the seeds (if you like it spicy, you can keep them), then slice into strips. Cut the scallion into sections.
- Thaw the beef in advance, rinse once with water, drain or pat dry with kitchen paper, then slice the beef along the grain
- Then marinate the meat: add light soy sauce, starch, and oil, mix evenly, and let stand for 30 minutes. The marinating method can also refer to learning marinating
- Heat a wok with oil, add scallion, stir-fry until fragrant, then add the marinated beef and stir-fry
- After the beef changes color, evenly add the cumin-chili granules and stir-fry until cooked
- Then add the green pepper strips, and after they are just cooked add salt
- High 🔥 stir-fry for 1 minute, then turn off the heat and stir-fry for another 30 seconds to ensure even heating, then serve