Chen Pi Beef Stir-Fry

Ingredients

• 500g (1.1 lb) beef sirloin, thinly sliced 500g (1.1 lb) beef sirloin, thinly sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice wine 1 tablespoon rice wine
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons dried tangerine peel (chen pi), soaked and thinly sliced 2 tablespoons dried tangerine peel (chen pi), soaked and thinly sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 1 medium onion, thinly sliced 1 medium onion, thinly sliced
• 2 spring onions, chopped 2 spring onions, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the sliced beef, soy sauce, rice wine, and cornstarch. Mix well and let it marinate for 15 minutes.
2. 2.
   Heat the vegetable oil in a wok or large skillet over high heat.
3. 3.
   Add the minced garlic and grated ginger to the hot oil and stir-fry for 30 seconds until fragrant.
4. 4.
   Add the marinated beef to the wok and stir-fry for 2-3 minutes until browned and cooked through.
5. 5.
   Add the soaked and sliced dried tangerine peel to the wok and stir-fry for another minute.
6. 6.
   Add the sliced bell peppers and onion to the wok and stir-fry for 2-3 minutes until the vegetables are slightly tender yet still crisp.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Garnish with chopped spring onions and serve hot with steamed rice.

Treat your ingredients with care...

• Dried Tangerine Peel (Chen Pi) — Soak the dried tangerine peel in warm water for about 15 minutes before slicing it thinly. This will help soften the peel and release its aromatic flavors.

Tips & Tricks

• For a spicier kick, add a teaspoon of chili flakes or a sliced red chili pepper to the stir-fry.
• If you can't find dried tangerine peel, you can substitute it with dried orange peel or zest of fresh oranges.
• To make the beef extra tender, you can marinate it overnight in the refrigerator.
• Make sure to slice the beef against the grain to ensure tenderness.
• Serve the Chen Pi Beef Stir-Fry with a side of steamed jasmine rice to complete the meal.

Serving advice

Serve the Chen Pi Beef Stir-Fry hot with steamed jasmine rice. Garnish with chopped spring onions for added freshness and color.

Presentation advice

Arrange the vibrant stir-fried beef and vegetables on a serving platter, allowing the colors to pop. Sprinkle some additional sliced dried tangerine peel on top for an extra touch of citrus aroma.