小炒黄牛肉，是湘菜里最经典的下饭神菜。牛肉滑嫩，小米辣和泡椒带来鲜辣刺激，配上香菜和芹菜，一口下去，辣得过瘾，肉香四溢，配米饭简直绝了。
Stir-fried Beef with Chili Peppers is the ultimate rice-killer from Hunan cuisine. The beef is tender and juicy, paired with the bold heat of fresh and pickled chilies. With cilantro and celery adding freshness, every bite is spicy, savory, and absolutely irresistible with steamed rice.
🌴食材 | Ingredients：
黄牛肉，300g（逆着纹路切薄片）。/ Beef, 300g (sliced thinly against the grain).
小米辣，5~6个（切圈）。/ Small spicy chilies, 5-6 (sliced).
泡椒，3~4个（切圈，灵魂）。/ Pickled chilies, 3-4 (sliced, the soul).
芹菜，2根（切段）。/ Celery, 2 stalks (cut into segments).
香菜，1小把（切段）。/ Cilantro, 1 small bunch (cut into segments).
🌴配料 | Aromatics：
蒜末，4~5瓣。/ Minced garlic, 4-5 cloves.
姜末，一小块。/ Minced ginger, a small piece.
淀粉，1勺（腌肉用）。/ Cornstarch, 1 tbsp (for marinating).
🌴调味 | Seasonings：
生抽，2勺（约20ml）。/ Light soy sauce, 2 tbsp (about 20ml).
蚝油，1勺（约10ml）。/ Oyster sauce, 1 tbsp (about 10ml).
料酒，1勺（约10ml，腌肉用）。/ Cooking wine, 1 tbsp (about 10ml, for marinating).
白糖，少许（提鲜）。/ A pinch of sugar (to enhance flavor).
白胡椒粉，少许。/ A pinch of white pepper powder.
食用油，适量。/ Cooking oil, as needed.
🌴做法 | Instructions：
1，腌牛肉 | Marinate the Beef
牛肉片加1勺生抽、1勺料酒、少许白胡椒粉、1勺淀粉，抓匀，最后加1勺食用油锁住水分，腌制15分钟。⚠️ 千万别省略“加食用油”这一步，这是牛肉滑嫩不粘锅的关键。我试过不加，结果牛肉下锅全粘在一起，又老又柴。
Combine the beef slices with 1 tbsp of light soy sauce, 1 tbsp of cooking wine, a pinch of white pepper, and 1 tbsp of cornstarch. Mix well, then add 1 tbsp of cooking oil to lock in the moisture. Marinate for 15 minutes. ⚠️ Never skip the oil; it’s the key to tender beef that doesn’t stick to the pan. I’ve tried it without oil, and the beef turned out tough and clumped together.
2，炒牛肉 | Stir-fry the Beef
热锅倒油，油温五成热时放入腌好的牛肉片，大火快速滑炒到变色，立刻盛出备用。⚠️ 千万别炒太久，牛肉变色就出锅，后面还要回锅。
Heat oil in a pan. Add the marinated beef and stir-fry over high heat until it changes color. Remove immediately. ⚠️ Never overcook the beef; remove it as soon as it changes color.
3，炒底料 | Stir-fry the Aromatics
锅里留底油，放入蒜末、姜末、小米辣和泡椒，小火炒出香味。⚠️ 泡椒是湘菜的灵魂，千万别省。
Add a little oil to the pan, then add the minced garlic, ginger, fresh chilies, and pickled chilies. Stir-fry over low heat until fragrant. ⚠️ Pickled chilies are the soul of Hunan cuisine; don’t skip them.
4，合炒出锅 | Combine and Serve
转大火，倒入牛肉、芹菜段和香菜段，加1勺生抽、1勺蚝油和少许白糖，快速翻炒均匀，出锅。⚠️ 合炒要快，保持牛肉的嫩滑和芹菜的脆爽。
Turn to high heat, add the beef, celery, and cilantro. Add the light soy sauce, oyster sauce, and a pinch of sugar. Stir-fry quickly to combine, and serve. ⚠️ Be quick to keep the beef tender and the celery crisp.
宝宝们，小炒黄牛肉的精髓在于“牛肉滑嫩，鲜辣下饭”。牛肉逆着纹路切，腌制时加淀粉和油，炒出来才嫩。全程大火快炒，牛肉变色就出锅。泡椒和香菜是灵魂，千万别省。
Tips: The key to this dish is “tender beef, spicy and savory flavor.” Slice the beef against the grain and marinate with cornstarch and oil for tenderness. Stir-fry over high heat, and remove the beef as soon as it changes color. Don’t skip the pickled chilies and cilantro.
这道【小炒黄牛肉 | Stir-fried Beef with Chili Peppers】是湘菜里最经典的下饭神菜。如果你喜欢这种鲜辣的口感，还可以试试我之前写的【青辣椒炒鸡腿肉 | Stir-fried Chicken Thighs with Green Chilies】。想看更多经典家常菜，可以逛逛我的【家常菜 | Home-style】分类。
If you enjoy this spicy and savory flavor, you should also try my Stir-fried Chicken Thighs with Green Chilies. For more classic home-style dishes, check out my Home-style category.
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