Stir-Fried Beef with Chilies & Cilantro Recipe (小炒黄牛肉)

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  COOK TIME

  Prep 25m • Cook 8m

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1. 250 g beef sirloin or rump steak

   sliced thinly against the grain

2. 50 g fresh cilantro

   about 1 small bunch, roots trimmed, leaves and stems separated

3. 1.5 tbsp chili bean paste (optional)

   doubanjiang, preferably Pixian-style; or 1 tbsp red pepper flakes for simpler version

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4. 1 medium green chili

   e.g., jalapeño or Fresno, seeded and sliced into thin strips

5. 15 g fresh ginger

   peeled and cut into fine matchsticks

6. 3 garlic cloves

   minced (about 2 tsp)

7. 2 green onions

   cut into 4 cm sections

8. 2 tbsp light soy sauce

   divided

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9. 1 tbsp cornstarch

10. 1 tbsp oyster sauce

    use mushroom stir-fry sauce for vegetarian/gluten-free

11. 1 g fine salt

    ¼ tsp, optional

12. 3 tbsp neutral cooking oil

    e.g., avocado or canola, divided

13. 1 tbsp Shaoxing wine

    optional; omit if unavailable

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1. Step 1: Slice the beef against the grain and marinate while prepping everything else

   Freeze the beef for 15 minutes first—it’s easier to slice thin. Cut into 4–5 cm long, 0.5 cm thick strips, always cutting perpendicular to the muscle fibers. In a bowl, mix with 1 tbsp soy sauce, cornstarch, 1 tbsp oil, and Shaoxing wine (if using). Rub gently until absorbed. Let sit 20 minutes while you chop the rest.

   

2. Step 2: Keep cilantro stems and roots separate—they go in at different times

   Trim off any tough roots. Cut the lower stems (the thicker white part) into 3 cm pieces—these go in early for flavor. Chop the leafy tops finely—they’re added at the very end to stay fresh-tasting.

   

3. Step 3: Sear the beef fast in a hot pan—don’t crowd it

   Heat a wok or large skillet over high heat until a drop of water sizzles and evaporates instantly. Add 2 tbsp oil. When shimmering, add beef in a single layer (work in batches if your pan is small). Let sear 20 seconds untouched, then stir constantly for another 40–50 seconds until just browned but still slightly pink inside. Transfer immediately to a plate.

   

4. Step 4: Start aromatics on medium-low so garlic doesn’t burn

   Without washing the pan, add remaining 1 tbsp oil over medium-low heat. Add ginger, garlic, green onion sections, and cilantro stems. Cook 30–40 seconds, stirring often, until fragrant but not browned.

   

5. Step 5: Add fresh chili and chili paste—stir just until oil turns red（optional）

   Turn heat to medium-high. Add green chili strips and chili bean paste (optional). Stir constantly for 45–60 seconds—the oil should turn reddish and the raw smell of the paste should fade. If using pepper flakes instead, cook only 20–30 seconds.

6. Step 6: Return beef, add remaining soy and oyster sauce—keep it brief

   Add the reserved beef, 1 tbsp soy sauce, and oyster sauce. Stir-fry over high heat for 45–60 seconds—just long enough to coat everything and bring the beef to doneness. Taste: add the ¼ tsp salt only if needed.

   

7. Step 7: Toss in cilantro leaves off the heat—they wilt fast

   Remove pan from heat. Immediately add chopped cilantro leaves and stir once or twice—they’ll soften from residual heat without losing freshness. Serve right away.

   

1. Beef tenderness tip: Cutting against the grain is more important than the cut itself. Even rump steak becomes chewable if sliced correctly.

2. For a non-spicy version: Simply omit the chili bean paste (doubanjiang) and green chili. To keep the dish flavorful, increase the oyster sauce to 1½ tbsp and add an extra ½ tsp soy sauce—this balances the loss of depth from the chili paste without making it salty. The ginger, garlic, green onion, and fresh cilantro still provide plenty of aroma.

3. Gluten-free note: Ensure soy sauce and oyster sauce are labeled gluten-free (tamari and mushroom-based oyster sauce work).

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