Hunan Beef
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
2
ingredients
- 1 lb lean beef
-
Marinade
- 1⁄4 teaspoon meat tenderizer
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1⁄2 tablespoon peanut oil
-
Wok Mixture
- 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
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.
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RECIPE SUBMITTED BY
Charlotte J
United States