Sautéed Beef, Potatoes, and Pepper

青椒土豆烧牛肉片qīng jiāo tǔ dòu shāo niú ròu


1/4 lb beef tenderloin

1 medium green bell pepper

1 large Russet potato

1 hot pepper

1 tsp minced ginger

2 tsp minced garlic

1/2 tsp salt

1 tbsp Chinese cooking wine

2 tbsp light soy sauce

1/2 tsp dark soy sauce

2 tbsp olive oil

1 tsp sesame oil

1/2 cup water

Prep Ingredients

  1. Soak beef in cold water for 10 minutes.

  2. Wash and remove the core of the bell pepper.

  3. Cut the pepper into strips and then into 1-inch parallelograms.

  4. Wash and peel the potato.

  5. Cut the potato into 2 long halves, then cut each half into another 2 long halves.

  6. Slice each piece into thin slices (about 1/2 inch).

  7. Soak potato slices in cold water.

  8. Slice beef into 1/2 inch thick slices - remember to slice against the meat fibers.

  9. Soak beef slices in cold water.

  10. Wash and remove the core of any hot pepper you want to use, then cut into small pieces.

  11. Mince garlic and ginger.

Saute Dish

  1. Heat pan over medium-high heat.

  2. Add olive oil.

  3. Add ginger, 1/2 tsp salt, and a few grinds of black pepper.

  4. Add in beef and stir, flipping the beef, for 1 minute.

  5. Add cooking wine, 1 tbsp light soy sauce, 1 tsp dark soy sauce, and hot pepper pieces.

  6. Continue to stir until the beef has absorbed all the sauce.

  7. Add potatoes, then green bell peppers.

  8. Stir frequently to prevent sticking to the pan.

  9. Add another 1 tbsp of light soy sauce and another 1/2 tsp of salt.

  10. Stir for another 2 minutes.

  11. Add 1/2 cup water.

  12. Once the water and sauce are boiling, cover the pan. Turn the stove to medium heat and let simmer for 5 minutes. Stir every minute or so.

  13. Once there's a thin layer of sauce left and potatoes are softened, add in garlic and sesame oil.

  14. Stir several times to make sure everything is well mixed.

  15. Remove red peppers (if you want) and serve!