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Ingredients
- 2 tablespoons Vegetable oil divided
- 10 oz lean ground beef
- 1 tablespoon rice wine
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce
- 1 tablespoon minced garlic
- cup ½ finely diced red bell peppers
- cup ½ finely diced yellow bell peppers
- cup ¼ serrano pepper sliced into rings
- cup ¾ pickled long beans cut into 1/4” pieces
- 1 teaspoon sugar
- 2 teaspoons rice wine
- cup ½ finely chopped green onions
Ingredients
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Instructions
- Heat 1 tablespoon oil in a stir-fry pan over medium-high heat. Add beef and stir-fry, breaking beef up into small pieces. Add rice wine, soy sauce and oyster sauce. Cook until beef is completely cooked and no liquid remains in the pan, about 5 minutes.
- Remove beef from pan. Set aside.
- Wipe pan clean and add remaining 1 tablespoon oil. Heat over medium-high heat and add garlic, cook until fragrant, about 30 seconds.
- Add red, yellow and serrano peppers, cook until crisp-tender, about 1 minute. Add pickled long beans, sugar and rice wine; cook for 1 – 2 minutes. Return ground beef to pan and toss to combine.
- Serve hot, garnished with green onions.
Recipe Notes
If pickled long beans are not available, it is ok to substitute store-bought giardiniera (Italian pickled vegetables).
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Chef Yan has remained an active international food ambassador throughout his career. He roams the world representing different commercial and social concerns to entertain and educate the public, sharing with them his unique humor and strong passion for Chinese cooking.