Hunan Beef

Recipe by Charlotte J
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • Marinade
  • 14
    teaspoon meat tenderizer
  • 1
    tablespoon soy sauce
  • 1
    tablespoon cornstarch
  • 12
    tablespoon peanut oil
  • Wok Mixture
  • 4
    large dried Thai red chili peppers
  • 1
    teaspoon salt
  • 2
    tablespoons peanut oil
  • 12
    teaspoon jarred pre chopped garlic
  • 2
    teaspoons rice wine vinegar
  • 2
    tablespoons soy sauce
  • 1
    teaspoon sugar
  • 18
    teaspoon ground ginger
Advertisement

DIRECTIONS

  • 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.
Advertisement