Savory Beef with Tomato, Onion, and Green Pepper (Fanqiz Niurou)
Fanqiz Niurou is a classic Chinese stir-fry that combines tender beef with fresh tomatoes, onions, and green peppers. The dish is rich in flavor, thanks to a savory sauce made with soy sauce, rice wine, and chicken stock. This quick and satisfying meal brings together the umami of beef with the freshness of vegetables, all perfectly cooked in a hot wok.
Equipment
- Wok or nonstick skillet
- Mixing bowls
- measuring spoons,
- knife
- chopping board,
- spatula
Ingredients
- 8 –12 oz 200–300 g flank steak, cut across the grain into thin slices, about 1/8 inch (3 mm) thick
- 1 tablespoon cornstarch
- 1 tablespoon Chinese rice wine or pale dry sherry
- 1 tablespoon reduced-sodium soy sauce
For the Sauce:
- 1 tablespoon Chinese rice wine or pale dry sherry
- 1 tablespoon reduced-sodium soy sauce
- 3 –4 tablespoons unsalted chicken stock or water
- 2 teaspoons sugar
- Freshly ground black pepper to taste
For Stir-Frying:
- 1 ½ tablespoons vegetable oil
- 2 large cloves garlic crushed
- 1 tablespoon grated fresh ginger
- 2 small onions thinly sliced
- 2 green bell peppers seeded and cut into 1-inch (2 cm) squares
- 2 tomatoes quartered and cut into thin wedges
Instructions
- Start by cooking rice if serving with the dish.
- In a large bowl, sprinkle the beef slices with cornstarch, ensuring they are evenly coated.
- Combine the wine and soy sauce, then thoroughly coat the beef slices with this mixture.
- Let it marinate while you prepare the other ingredients.
- In a small bowl, combine the sauce ingredients: rice wine, soy sauce, chicken stock or water, sugar, and freshly ground black pepper.
- Set aside.
- Heat a nonstick wok or skillet over high heat.
- When hot, add half of the vegetable oil and stir-fry the garlic and ginger for about 3–4 seconds.
- Add the beef to the wok and stir-fry for about 1 minute or until it loses its red color.
- Remove the beef from the wok and set it aside on a platter with its juices.
- Reheat the wok over high heat, add the remaining oil, and stir-fry the onions and green peppers for about 2 minutes, until they soften but still retain some crispness.
- Add the tomatoes and prepared sauce to the wok.
- Toss lightly until the mixture begins to boil and the tomatoes soften, about 1–2 minutes.
- Return the beef and its juices to the wok, and stir-fry everything together for about 30 seconds until heated through.
- Serve immediately with rice.
Notes / Tips / Wine Advice:
Wine Advice
Pair this dish with a medium-bodied red wine like a Merlot or a light Pinot Noir to complement the savory and slightly sweet flavors.
Pair this dish with a medium-bodied red wine like a Merlot or a light Pinot Noir to complement the savory and slightly sweet flavors.
Nutritional Information
Calories: 350 kcal | Carbohydrates: 20 g | Protein: 28 g | Fat: 16 g | Fiber: 4 g | Sugar: 8 g | Salt: 1.1 mg
