Stir-Fried Beef with Hangzhou Peppers

This is a classic Zhejiang-style (Hangzhou) dish known for its tender, silky beef slices and crisp, mildly spicy green peppers. 

 refers to Hangzhou peppers — long, slender, fragrant green peppers that are not overly hot but add a fresh, slightly sweet crunch. 

The beef is velveted for melt-in-the-mouth tenderness, then quickly stir-fried on high heat for that signature wok hei (smoky aroma). 

It’s savory, slightly spicy, and perfect with steamed rice.

Stir-Fried Beef with Hangzhou Peppers Serves: 3–4
Prep time: 20 minutes + marinating (15–30 minutes)
Cooking time: 8–10 minutes
Difficulty: Medium (key is proper velveting and high-heat stir-frying)Ingredients

• Beef:
  • Beef tenderloin or sirloin — 300–400 g (about 10–14 oz)
• Peppers:
  • Hangzhou peppers or similar long green peppers — 200–300 g (about 8–10 peppers)
• Marinade for beef:
  • Light soy sauce — 1 Tbsp
  • Shaoxing wine (or dry sherry) — 1 Tbsp
  • Egg white — 1 (or ½ for smaller batch)
  • Cornstarch — 1–2 tsp
  • Baking soda (小苏打) — ⅛–¼ tsp (optional but helps tenderness)
  • Neutral oil — 1 Tbsp
  • White pepper — pinch
• Sauce & aromatics:
  • Garlic — 3–4 cloves, sliced
  • Ginger — 3–4 thin slices
  • Green onion/scallion — 2 stalks, cut into sections
  • Light soy sauce — 1 Tbsp
  • Oyster sauce — 1 Tbsp
  • Sugar — ½ tsp
  • Salt — ¼ tsp (to taste)
  • Neutral oil — 3–4 Tbsp (more for velveting)
  • Sesame oil — ½ tsp (optional, for finishing)

Preparation Steps

1. Slice and marinate the beef (velveting technique)
   Partially freeze the beef for 20–30 minutes (makes slicing easier). Slice against the grain into thin strips (about 0.5 cm thick).
   In a bowl, mix beef with light soy sauce, Shaoxing wine, egg white, cornstarch, baking soda (if using), white pepper, and 1 Tbsp oil. Stir vigorously in one direction for 1–2 minutes until the beef feels sticky and absorbs the marinade.
   Marinate for 15–30 minutes (or longer in the fridge). This "velveting" keeps the beef incredibly tender and juicy.
2. Prep the peppers
   Wash the Hangzhou peppers. Remove stems and seeds if you prefer less heat (traditional versions keep some seeds for aroma). Cut diagonally into 3–4 cm sections or leave whole if small. Set aside.

Cooking Steps

3. Velvet the beef (optional but recommended for restaurant texture)
   Heat 3–4 Tbsp oil in a wok over medium heat (oil should be about 120–140°C / 250–280°F).
   Add the marinated beef slices in batches. Gently stir and separate the pieces for 20–40 seconds until they turn opaque and just cooked (do not overcook). Remove with a slotted spoon and drain on paper towels. Pour off excess oil, leaving about 1–2 Tbsp in the wok.
4. Stir-fry
   Heat the wok over high heat until smoking hot. Add ginger slices and garlic. Stir-fry 10–15 seconds until fragrant.
   Add the Hangzhou peppers. Stir-fry vigorously for 1–2 minutes until they blister slightly and release their aroma (keep them crisp).
   Return the velveted beef to the wok. Add green onion sections, light soy sauce, oyster sauce, and sugar. Toss everything quickly over high heat for 1–2 minutes so the sauce coats the ingredients evenly.
   Taste and adjust with a pinch of salt if needed. Drizzle with sesame oil for extra aroma. Turn off heat immediately to keep the beef tender and peppers crunchy.
5. Serve
   Transfer to a plate immediately. Serve hot with steamed rice — the juicy beef and crisp peppers make it incredibly appetizing.
   Optional: Garnish with a few more sliced green onions.

Tips for Best Result

• Beef tenderness — Velveting ( or passing through oil) is the secret to silky-smooth beef. Baking soda helps break down fibers, but don’t overuse it.
• High heat — True style requires a very hot wok for wok hei (smoky flavor) and to keep peppers crisp.
• Pepper choice — Authentic Hangzhou peppers are mild and fragrant. If unavailable, use long green peppers or mild chili peppers. Avoid very hot varieties unless you want more spice.
• Variations — Some versions add sliced onion or a touch of black pepper. For a spicier kick, add dried red chilies with the aromatics.
• Make-ahead — Marinate the beef in advance. The stir-fry is best done fresh for maximum tenderness and crispness.