Stir-Fried Beef and Green Chiles (Qingjia Chao Niuliu)
Beijing home cook Wang Mingjun shared this recipe for a traditional stir-fry of green chiles and slices of full-flavored sirloin. Anaheim or New Mexico are the varieties of chile available in the United States that are most similar to the thin-skinned sweet green chiles found in Beijing's markets.
10 oz. beef top sirloin, frozen for 20 minutes,
then cut across the grain into strips
1 1/2" long x 1/8" thick
3 tbsp. soy sauce
1 tbsp. rice cooking wine
1 tbsp. cornstarch
1 tbsp. freshly ground black pepper
4 fresh Anaheim or New Mexico chiles,
stemmed, seeded, and cut diagonally
into 1/4"-thick slices
2 tbsp. peanut oil
1 2" piece ginger, peeled and minced
4 cloves garlic, thinly sliced lengthwise
2 small leeks, white and light green parts only,
halved lengthwise and julienned
Kosher salt, to taste
Cooked rice, for serving
1. Combine beef slices, 2 tbsp. soy sauce, cooking wine, cornstarch, and black pepper in a medium bowl and toss to combine; set aside. Bring a 2-qt. pot of water to a boil. Add chiles and boil for 1 minute; drain and set aside.
2. Heat a 14" wok or skillet over high heat until wok begins to smoke. Add oil around edge of wok, and then add ginger; cook, stirring constantly, until fragrant, about 30 seconds. Add beef in a single layer and cook, without stirring, until browned, about 1 minute. Add remaining soy sauce and the garlic and leeks and cook, stirring and tossing constantly, until leeks soften, about 2 minutes. Add chiles and cook, stirring often, until crisp-tender, about 1 minute. Season with salt and transfer to a serving bowl; serve with rice.
SERVES 2 – 4
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