Stir-Fries
Stir-fried Beef Shreds with Bell Peppers
Stir-fried Beef Shreds with Bell Peppers is a classic, visually appealing homestyle dish. It features tender beef tenderloin and bell peppers, which are exceptionally rich in vitamin C, quickly stir-fried to perfection. The finished dish boasts a beautiful color, with silky, flavorful beef shredsand crisp, sweet bell peppers. Quick to prepare, this dish is a powerhouse of both flavor and nutrition, known for its effects of strengthening the spleen and stomach, and building physical fitness.
Main Ingredients
- Beef tenderloin 200g
- Bell peppers (red, yellow, or green) 200g
- Young ginger 25g
- Garlic scapes 15g
- Cooking oil as needed
- Sweet bean sauce 5g
- Soy sauce 15g
- Salt 4g
- MSG or chicken powder 1g
- Cornstarch 20g
- Stock or water as needed
Steps
Clean and trim the beef tenderloin. Slice it against the grain into thin strips, about 0.3cm thick. Remove the stems and seeds from the bell peppers, wash, and cut into thin strips. Wash and julienne the young ginger.
Place the beef strips in a bowl. Add a pinch of salt and some cornstarch. Mix well to coat evenly. For extra tenderness, add a little light soy sauce, chicken powder, and cooking oil. Marinate for 10-15 minutes.
In a small bowl, combine the remaining cornstarch, soy sauce, MSG (or chicken powder), and some stock (or water). Mix well and set aside.
Heat a wok or skillet over high heat and add a suitable amount of oil. Heat until it's about 60% hot. Add the bell pepper strips and stir-fry quickly until just cooked through (about 1 minute). Remove and set aside. This step helps maintain the peppers' crisp texture.
Add a little more oil to the wok and heat until it's about 70% hot. Add the marinated beef strips, spreading them quickly in the wok. Stir-fry over high heat until the beef changes color and is cooked through. Add the sweet bean sauce and stir-fry with the beef until fragrant.
Return the previously cooked bell peppers and ginger strips to the wok. Toss everything together to mix well. Pour the prepared sauce along the edge of the wok. Stir-fry quickly until the sauce thickens and coats all the ingredients evenly. Finally, add the garlic scapes, give it a few final stirs, and remove from heat.
TCM Notes
Beef: Beef is a rich source of high-quality protein, essential amino acids, and B vitamins. In Traditional Chinese Medicine (TCM), it is known to tonify the spleen and stomach, supplement qi and blood, and strengthen bones and muscles. Bell Peppers: Bell peppers are renowned for their exceptionally high vitamin C content, which ranks among the highest of all vegetables. They also contain vitamin K and capsaicin. Capsaicin helps stimulate the appetite, promote digestion, and enhance gastrointestinal motility. The combination of vitamin C and iron makes bell peppers effective for enriching the blood. Studies suggest that the vitamin C in bell peppers can also enhance the absorption of iron from beef. Together, they offer a balanced and nutritious meal that can supplement blood and qi, and boost immunity.
Suitable for：General population, especially as a nutritious daily meal. People needing to enrich their blood, such as pregnant women and those with anemia. Individuals with poor physical fitness or weak appetite. Growing children and teenagers. People recovering from illness or surgery.
Not suitable for：Those allergic to beef or bell peppers. Patients with severe renal insufficiency: Should strictly control protein intake and consume under medical guidance. Patients experiencing acute gout attacks: Beef is a moderate-purine food and should be limited.
