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Prep 15 mins
Cook 10 mins
I love hunan beef but could not find any on this site. I found this by Lila Voo BellaOnline's Chinese Food Editor. I learned that Hunan is a region in China known for their hot and spicy food. This uses Thai chilies, so if you don't like heat, you may want to remove the seeds the first time you make this.
- 1 lb lean beef
- 1⁄4 teaspoon meat tenderizer
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1⁄2 tablespoon peanut oil
- 4 large dried Thai red chili peppers
- 1 teaspoon salt
- 2 tablespoons peanut oil
- 1⁄2 teaspoon jarred pre chopped garlic
- 2 teaspoons rice wine vinegar
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1⁄8 teaspoon ground ginger
- Remove all the fat from the beef and partially freeze beef for ease in slicing.
- Cut it across the grain into thin 1½ inch slices.
- Place the beef slices in a container with a tight fitting lid and add the marinade in the following steps.
- First add the meat tenderizer by sprinkling it sparsely so that it hits each piece of meat.
- Next add the soy and stir.
- Then sprinkle on the cornstarch coating each piece.
- Finally add the oil and stir to coat all of the meat.
- Let the meat marinate at room temperature for 30 minutes.
- While the meat marinates, chop the Thai chilies into tiny pieces, set them aside.
- Once the meat has marinated, velvet it by bringing a pot of water with the salt and just 1 tablespoon of the peanut oil to boil.
- Add the meat and let it cook for 1 minute, remove it with a slotted spoon and set it aside.
- Heat the remaining tablespoon of peanut oil on high in a non stick pot or wok.
- Add the chilies and garlic and stir fry them for 1 minute.
- Add the beef, ginger, vinegar, soy sauce and sugar and stir fry everything for 1 more minute then remove the wok from the heat.
- Serve with steamed vegetables and rice.