Chili Beef

March 17, 2025 15 Minutes Medium

Nutritional Information

420 kcal
Calories
35g
Protein
12g
Carbohydrates
28g
Fat
Recipe Hot Dishes
Chili Beef

This savory Beef Tenderloin Stir-Fry with Green Peppers and Pickled Mustard is a mouthwatering dish that combines tender marinated beef with bold, spicy flavors. Thinly sliced beef tenderloin is marinated with red wine, black pepper, and cornstarch for extra tenderness, then quickly stir-fried to perfection. The dish gets its rich aroma from golden scallion oil and a kick of heat from Thai peppers, balanced by the tangy crunch of pickled mustard. Crisp green peppers add freshness, while a drizzle of sesame oil and a touch of sugar enhance the umami depth. Perfect for a quick yet impressive meal, this stir-fry delivers a harmony of textures and flavors—succulent beef, spicy peppers, and savory-sweet notes—all cooked in minutes over high heat for maximum wok char. A must-try for lovers of bold, restaurant-style stir-fries!

Ingredients

Main Ingredients

Secondary Ingredients

Sauce and Seasonings

Instructions

0% Complete
1
Step 1
Cut the beef tenderloin into strips, mix with salt, 1 tablespoon of red wine or yellow wine, black pepper juice or black pepper powder, sugar, and cornstarch, and let it marinate for at least 20 minutes.
Step 1
2
Step 2
Heat a small amount of oil in the wok, add more scallions and stir-fry until golden brown, then remove and set aside to make scallion oil.
Step 2
3
Step 3
Add the beef tenderloin and stir-fry over high heat until it changes color, then immediately turn off the heat and set aside.
Step 3
4
Step 4
Remove the excess oil from the beef and continue to stir-fry the green pepper and pickled mustard strips. If not spicy, you can add some small Thai peppers to match the color.
Step 4
5
Step 5
Stir-fry until the green pepper has a fragrant and spicy aroma, then add the beef and stir-fry quickly. Add some soy sauce because the pickled mustard is salty and the beef has been marinated.
Step 5
6
Step 6
Sprinkle a small amount of sesame oil before serving, and a small amount of sugar to replace monosodium glutamate.
Step 6

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