✅ Step 1: Ingredient List
Here are the main ingredients needed to make Hangzhou Pepper Beef Shreds.
| Category | Ingredient | Quantity | Notes (Emoji & Description) |
|---|---|---|---|
| Main | Beef Tenderloin | 250g | 🐄 Cut into strips against the grain for more tenderness |
| Hangzhou Pepper | 200g | A specialty pepper from Hangzhou; moderate spiciness with a fresh aroma | |
| Accessories | Garlic | 3-5 cloves (approx. 15g) | Sliced or smashed |
| Ginger | 1 small piece (approx. 10g) | Sliced | |
| Onion (optional) | 1/4 (approx. 50g) | Shredded | |
| Egg White (optional) | 1 (approx. 30g) | Makes the beef more tender | |
| Other | Cooking Oil | As needed (approx. 50ml) | For marinating and stir-frying |
👨🍳 Step 2: Instructions
Making Hangzhou Pepper Beef Shreds emphasizes marinating the beef and controlling the heat during the velveting stir-fry. Here are the core steps.
- 🐄 Prepare & Marinate the Beef (Key Step):
- Cut the beef against the grain into strips (approx. 0.5cm thick, 5cm long).
- Place the beef strips in a bowl. Add cooking wine (approx. 10g), light soy sauce (approx. 15g), dark soy sauce (approx. 5g), oyster sauce (approx. 5g), starch (approx. 10g), baking soda (approx. 3g, optional, makes meat tender), egg white (1, approx. 30g), sugar (approx. 2g), and pepper (approx. 2g). Mix well with your hands.
- Stir in one direction until the beef absorbs the moisture and becomes sticky. Finally, add cooking oil (approx. 10g) to seal and prevent sticking.
- Marinate for 15-20 minutes.
- 🌶️ Prepare Peppers & Ingredients:
- Wash the Hangzhou peppers and remove the stems. Cut into sections similar in length to the beef strips.
- Slice the garlic, slice the ginger, and shred the onion (if using).
- 🔥 Velvet Stir-fry the Beef:
- Heat the wok, add an appropriate amount of cooking oil (approx. 30ml). Heat until 40-50% hot (approx. 150°C).
- Add the marinated beef strips and quickly stir-fry to separate them until they change color (about 80% cooked). Remove and set aside. Avoid over-stir-frying to prevent the beef from becoming tough.
- 🍳 Stir-fry Peppers & Aromatics:
- Leave some base oil in the wok. Heat it up, then add the ginger slices and garlic slices and sauté until fragrant.
- Add the Hangzhou pepper sections and stir-fry until the surface slightly wrinkles into “tiger skin” and becomes fragrant.
- Add the shredded onion (if using) and stir-fry evenly.
- 🧂 Combine and Season:
- Return the cooked beef to the wok with the peppers. Quickly stir-fry to combine evenly.
- Add seasonings: oyster sauce (approx. 5g), light soy sauce (approx. 10g), salt (approx. 2g), sugar (approx. 2g), etc. Stir-fry evenly.
- Optionally, thicken with a slurry (starch 5g + water 15ml) to make the sauce slightly thick and cling to the ingredients.
- ✨ Plate and Serve:
- Stir-fry everything evenly and then plate immediately.
- Optionally, drizzle with a little sesame oil to enhance fragrance.
🌟 Step 3: Seasoning Ratio & Nutrition Info
Precise seasoning ratios are key to the flavor of Hangzhou Pepper Beef Shreds, especially for marinating the beef.
| Seasoning | Precise Amount (g) | Notes (Emoji & Description) |
|---|---|---|
| Cooking Wine | 10g | 🍶 Removes gaminess, adds aroma |
| Light Soy Sauce | 25g | Provides savory umami flavor (15g for marinating + 10g for stir-frying) |
| Dark Soy Sauce | 5g | Primarily for coloring |
| Oyster Sauce | 10g | Enhances freshness (5g for marinating + 5g for stir-frying) |
| Starch | 10g | Tenderizes beef, locks in moisture (can also be used for thickening) |
| Baking Soda | 3g (optional) | Softens beef fibers, makes it more tender |
| Sugar | 4g | Balances flavors, enhances freshness (2g for marinating + 2g for stir-frying) |
| Table Salt | 2g | Provides base saltiness |
| White Pepper | 2g | Removes gaminess, adds aroma |
| Egg White | 30g (1 egg) | Makes the beef more tender |
| Cooking Oil | ~50g | For sealing during marinating (10g) and stir-frying (40g) |
💡 Chef’s Tips (TIPS)
- Choosing Ingredients is Key: Select beef tenderloin for more tender meat. Choose Hangzhou peppers, a specialty from Hangzhou, for moderate spiciness and a fresh aroma.
- Slice Against the Grain: Cutting strips against the beef’s grain is the crucial first step to ensuring tenderness.
- Marinating is Essential: Marinating the beef with starch, egg white, and seasonings, then finally adding a layer of cooking oil to seal, effectively locks in moisture, making the beef more tender and preventing sticking during cooking.
- High Heat, Quick Action: Use high heat for quick stir-frying for both the beef and peppers. Especially for the beef, remove it as soon as it changes color to avoid overcooking.
- Adjustable Spiciness: The spiciness of Hangzhou peppers is relatively moderate. If sensitive to heat, you can remove the seeds after cutting to reduce the spiciness.
