Silky Beef Tenderloin Stir-Fry (爆炒牛里脊): Smoky and Juicy
Silky beef tenderloin stir-fry: freezer-sliced beef, a baking-soda marinade, and one hot minute in the wok with green pepper, onion, and lemon.
Equipment
- Wok or large skillet
- Sharp Knife
- Wok spatula
Ingredients
For the Beef and Vegetables
- 1 lb beef tenderloin, sliced thin against the grain
- 1 green bell pepper, sliced
- 0.5 onion, sliced
- 3 slices ginger
- 3 cloves garlic, sliced
- 1 scallion, white in segments and green chopped
- 2 dried chilies, cut into sections (optional)
- 1 wedge lemon
- 0.25 tsp fine salt added at the end
- 1 sprinkle roasted white sesame seeds
For the Marinade
- 1 tbsp BBQ-style dipping powder or 1 tsp five-spice powder
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 0.5 tsp five-spice powder
- 0.25 tsp baking soda
- 0.25 tsp ground white pepper
- 2 tbsp neutral oil, plus a splash of Sichuan-peppercorn oil
Instructions
- Freeze the beef tenderloin for about 2 hours, then slice it thin against the grain.
- Mix the marinade: dipping powder, light and dark soy, oyster sauce, five-spice, baking soda, white pepper, and oils.
- Season generously and pour in extra neutral oil.
- Mix well and marinate for 30 to 40 minutes.
- Slice the green pepper, onion, ginger, garlic, and chilies while the beef marinates.
- Heat the oil to about 80 percent hot, then fry the ginger, garlic, and chilies until fragrant.
- Add the marinated beef and toss quickly over the highest heat.
- Stir-fry about 1 minute until the beef changes color.
- Add the green pepper and onion and toss until bright and crisp.
- Squeeze in lemon, stir-fry 3 to 4 minutes total at most, confirm the beef is cooked through, and season with salt at the very end.
- Plate and garnish with scallion greens and roasted sesame.
- Serve immediately while the wok flavor is fresh.
Notes
Tips: Freeze the beef 2 hours for easy thin slicing. Keep baking soda to 1/4 tsp. Cook the beef about 1 minute before adding vegetables, salt only at the end, and never eat it undercooked.
Food Safety: Cook beef to at least 145°F (63°C) and reheat leftovers to 165°F (74°C). Do not leave cooked beef at room temperature longer than 2 hours.
Allergen Notice: Contains soy and shellfish (oyster sauce).
Nutrition Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.