Beef with Pickled Peppers

5 from 4 votes

Our version of this Hunan stir-fried beef with pickled peppers uses humble grocery store pickled peppers (pepperoncinis)—a great substitute!

Prep Time25

Cook Time10

Total Time35

Course: Beef

Cuisine: Chinese

Servings:

Calories: 272kcal

Author: Kaitlin

2½ tablespoons neutral oil
1- inch piece of ginger (cut into thin slices)
6 garlic cloves (roughly chopped)
5 Thai bird’s eye chili peppers (you can also use red holland peppers for a milder flavor)
1 cup celery (cut into thin 2-inch/5cm lengths on a diagonal—both Chinese celery and regular celery work well)
2 tablespoons Shaoxing wine
¼ teaspoon sugar
⅛ teaspoon white pepper
1 teaspoon oyster sauce
1 teaspoon light soy sauce
⅓-½ cup pepperoncini peppers (thinly sliced; this is a substitute for spicier Chinese yellow pickled xiaomila peppers - 泡小米辣 - if you have these spicier Chinese variety, use 5-10 peppers, to taste)

Add the sliced beef to a medium bowl. Add the baking soda, cornstarch, water, oil, oyster sauce, and light soy sauce. Marinate for 20 minutes, or up to overnight.
Heat a wok over medium-high heat until it’s just smoking. Add the oil, spreading it evenly around the wok. Add the beef, spreading it out in one layer. When it’s seared on one side, stir-fry to cook until it’s medium-rare. Remove from the wok, leaving any oil behind.
Add the ginger, and let it infuse the oil. Add the garlic, Thai chilies, and celery. Stir-fry for 1 minute. Pour the Shaoxing wine around the perimeter of the wok. Use your wok spatula to deglaze the pan. Add the beef back, along with the sugar, white pepper, oyster sauce, and light soy sauce. Stir-fry, then stir in the pickled peppers. Serve!