Sliced Beef Stir-Fry with Chili and Garlic (Xiao Chao Huang Niu Rou)
Experience the bold, vibrant flavors of Xiao Chao Huang Niu Rou—an iconic Chinese stir-fry featuring tender, thinly sliced beef coated in a savory-spicy sauce, perfectly balanced with fresh green peppers and fiery chilies. The beef is marinated to ensure maximum juiciness, then quickly stir-fried over high heat to lock in tenderness, while aromatic garlic and ginger add depth. This dish is a symphony of textures and tastes: tender beef, crisp vegetables, and a bold, umami-rich sauce, all ready in under 30 minutes. Ideal for weeknight dinners or spicing up your meal rotation, it’s a crowd-pleaser that pairs seamlessly with steamed rice or noodles.
Equipment
- Wok or large non-stick frying pan
- Cutting board
- Sharp knife
- Mixing bowl
- Spatula or wooden spoon
- Small bowl (for sauce)
Ingredients
- For the Beef
- 450 g beef tenderloin or sirloin thinly sliced against the grain
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing wine or dry sherry
- 1 tsp cornstarch
- 1 tsp sesame oil
- 1 tbsp vegetable oil for marinating + cooking
- For the Vegetables & Aromatics
- 2 large green bell peppers thinly sliced
- 4-6 bird’s eye chilies or 2 jalapeños, adjust for heat, sliced diagonally
- 4 cloves garlic minced
- 1 tbsp ginger grated or minced
- 1 scallion sliced (for garnish)
- For the Sauce
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 tsp cornstarch mixed with 2 tbsp water slurry
- 1/2 tsp ground white pepper
- 1 tsp chili oil optional, for extra heat
Instructions
- Marinate the Beef: In a mixing bowl, combine sliced beef, 1 tbsp light soy sauce, Shaoxing wine, cornstarch, sesame oil, and 1 tbsp vegetable oil. Mix gently until the beef is evenly coated. Let marinate for 15 minutes to tenderize.
- Prepare Vegetables & Sauce: Slice green peppers and chilies, mince garlic and ginger, and whisk together all sauce ingredients (except cornstarch slurry) in a small bowl. Set aside.
- Heat the Wok: Preheat a wok over high heat until smoking. Add 2 tbsp vegetable oil, swirling to coat the sides. Reduce heat to medium-high, add marinated beef in a single layer, and cook for 1-2 minutes until seared on one side. Flip and cook for another 1 minute until 80% cooked (it will finish cooking later). Transfer beef to a plate, leaving any oil in the wok.
- Sauté Aromatics & Vegetables: In the same wok, add garlic and ginger, sauté for 30 seconds until fragrant. Add green peppers and chilies, stir-fry for 2-3 minutes until slightly softened but still crisp.
- Return Beef & Add Sauce: Push vegetables to the side, return beef to the wok, and pour in the prepared sauce (excluding slurry). Toss everything together for 1 minute. Stir in the cornstarch slurry, coating the beef and vegetables evenly until the sauce thickens slightly (about 30 seconds). Drizzle with chili oil (if using) and toss once more.
- Garnish & Serve: Sprinkle with sliced scallions and serve immediately with steamed rice or noodles to soak up the flavorful sauce.
Notes
Beef Slicing Tip: Always slice beef against the grain (across the muscle fibers) to ensure tenderness—this breaks up the tough muscle tissue for a more tender bite.
Heat Level: Adjust the number of chilies or swap with milder peppers (like poblano) for less heat. Omit chili oil for a family-friendly version.
Substitutions: Use pork or chicken instead of beef, or try tofu for a vegetarian twist. Shaoxing wine can be replaced with rice vinegar + a pinch of sugar.
Quick Cooking Key: Keep the heat high throughout stir-frying to prevent the beef from becoming tough and to maintain the vegetables’ crunch.
Heat Level: Adjust the number of chilies or swap with milder peppers (like poblano) for less heat. Omit chili oil for a family-friendly version.
Substitutions: Use pork or chicken instead of beef, or try tofu for a vegetarian twist. Shaoxing wine can be replaced with rice vinegar + a pinch of sugar.
Quick Cooking Key: Keep the heat high throughout stir-frying to prevent the beef from becoming tough and to maintain the vegetables’ crunch.
