Shredded Beef with Red Jalapeno Peppers



Everyday Chinese Cooking

Published by Clarkson Potter

This image courtesy of Bruce Nimmer

You may marinate the beef in the refrigerator for 4 to 5 hours in advance. This dish can be served over noodles or rice. The actual stir-frying time is very fast, so make sure all the ingredients are cut up and ready to go.


Cooking Methodstir-frying



Total Timeunder 1 hour

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, tree nut free



Taste and Texturecrunchy, hot & spicy, meaty, nutty, salty, savory, spiced


  • 8 ounces boneless sirloin or round steak
  • 2 tablespoons + 2 teaspoons vegetable oil, divided
  • ¼ teaspoon salt
  • Dash white pepper
  • 2 teaspoons cornstarch
  • 1 red bell pepper
  • 1 jalapeno pepper
  • ½ teaspoon finely chopped fresh ginger
  • 1 teaspoon minced garlic
  • 2 tablespoons hoisin sauce
  • ¼ cup roasted peanuts


  1. Trim the fat from the beefsteak and cut the beef with the grain into 2-inch pieces. Slice across the grain into ¼-inch slices. Stack the slices and cut into thin strips. In a medium bowl, toss the beef with 2 teaspoons vegetable oil, the salt, white pepper, and cornstarch. Cover and refrigerate for 30 minutes.

  2. Core, seed, and cut the red bell pepper into thin strips. Cut the jalapeno pepper in half lengthwise, remove the seeds and membrane, and cut into very thin strips.

  3. Heat a nonstick skillet over high heat. Add the remaining 2 tablespoons vegetable oil, the beef, ginger, and garlic and stir-fry for 1 minute. Add the red bell pepper and the jalapeno pepper and stir-fry for 1 minute. Add the hoisin sauce and stir over high heat for 30 seconds. Add the peanuts and mix well.


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