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
- 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.
- 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.