Prep 25 mins
Cook 20 mins
The sauce can't be beat for flavor, and like any stir-fry, the recipe works best if you have all of the ingredients/mixtures ready before you begin to cook. I like to serve this beef dish with rice and fresh,lightly steamed or stir-fried green beans or broccoli.
- 1 lb beef flank steak or 1 lb beef top sirloin steak, very thinly sliced across-the-grain
- 3 tablespoons peanut oil, divided
- 1 tablespoon soy sauce
- 2 tablespoons dry sherry
- 3 tablespoons water
- 2 green onions, thinly sliced
- 1 tablespoon minced fresh ginger
- 4 garlic cloves, minced
- 1 tablespoon asian chili paste with garlic (or to taste)
- 2 tablespoons sugar
- 2 tablespoons dry sherry
- 1 tablespoon toasted sesame oil
- 1 tablespoon distilled white vinegar
- 1⁄4 teaspoon fresh ground black pepper
- Combine marinade ingredients in a bowl and stir in the sliced beef; let stand at room temperature for 20 minutes.
- Mix Hunan Sauce ingredients together in a bowl and set aside.
- After 20 minutes, drain the beef well, saving the marinade, and mix marinade into the Hunan Sauce bowl.
- Heat 1 tablespoon of the peanut oil in a skillet at medium-high heat.
- Stir fry the beef until it is cooked but still a bit rare.
- Remove beef onto a plate.
- Add remaining 2 tablespoons peanut oil to the skillet and stir-fry the Hunan Sauce mixture until fragrant.
- Stir in the beef, heat through and serve.
I had this dish in a food court in Shenzhen with my wife (fiancee). A former colleague of my wife invited us there and we have no idea how to find the restaurant back. And although my wife actually is from Hunan she didn't know how to prepare this (beef is a rich men's dish in rural China). I've been trying to mimick it ever since I first ate it and came close but I really didn't find a good recipe. This is the best I've found - the dish I had had more red chili's in it but wasn't overly spicy. I actually made it using this recipe for a group of 8 Chinese ladies (including my wife) and I got complimented at my restaurant level cooking which is a big compliment for a amateur white guy cook :-)
I am not going to rate this, because I made it a little differently, as suggested by another reviewer. I doubled the hunan sauce (not the marinade, though), since I was adding veggies. We did not like it like that at all, way too spicy for us all and not a very good flavor, either. So be careful before adding the whole amount of chili paste. Maybe I'm thinking of another Hunan beef, because I was expecting something different.
This was ok for us, thanks for posting the recipe. I would add garlic, red pepper flakes and thicken with cornstarch if we used this recipe again. Just needed a bit more flavor for us.