Beef with Pepper Pickle

This is a classic preparation of Hunan, but because of the constant exchange of cooking between Hunan and neighboring Sichuan, it has become familiar in Sichuan as well. Yet it is essentially a Hunan dish, with its heat complementing its sourness and slight touch of sweetness. For this recipe, I use filet mignon because of its taste and tenderness. Serve with rice or Steamed Breads.