Stir-Fried Beef and Green Chiles (Qingjia Chao Niuliu)

  • Serves

    serves 2-4


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


Step 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.

Step 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.

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