Tena Loiseau states: at I observed this recipe even though my peppers were being still on the vine so I still left them right until they turned red. I make the recipe lighter than traditional Beijing Beef, as I pan-fry the breaded beef in considerably less oil (versus deep frying https://shaneozqgs.theideasblog.com/31367317/the-2-minute-rule-for-chili-powder-sweet-paprika-powder