Fiery Hunan Beef

Recipe Ingredients

3/4 lb	340g / 11oz	Flank steak - thinly sliced
		Across the grain
		Marinade
1 tablespoon	15ml	Regular soy sauce
1 tablespoon	15ml	Dry sherry or Chinese rice wine
1 teaspoon	5ml	Cornstarch
		Sauce
2 tablespoons	30ml	Rice vinegar
1 tablespoon	15ml	Dark soy sauce
1 tablespoon	15ml	Dry sherry or Chinese rice wine
2 teaspoons	10ml	Sesame oil
1 teaspoon	5ml	Chili paste
2 teaspoons	10ml	Sugar
		Cooking
2 cups	292g / 10oz	Broccoli florets
2 tablespoons	30ml	Vegetable oil
1 tablespoon	15ml	Minced garlic
6		Dried chile peppers
1 teaspoon	5ml	Cornstarch - dissolved in
2 teaspoons	10ml	Water

Recipe Instructions

Combine the marinade ingredients in a medium bowl. Add the beef, stir to coat, and set aside for 30 minutes. Combine the sauce ingredients in a small bowl; set aside.

Cook the broccoli in boiling water until crisp-tender, about 3 minutes. Drain well; set aside.

Place a wok or wide frying pan over high heat until hot. Add the vegetable oil, swirling to coat sides. Add the garlic and chiles and cook, stirring, until fragrant, about 10 seconds. Add the beef and stir-fry until it is barely pink, about 2 minutes. Add the broccoli and sauce, mix well, and add the cornstarch solution. Cook, stirring, until the sauce boils and thickens.

This recipe yields 4 servings.

Microwave Method: In step 2, wash the broccoli and shake off the excess water; place it in a microwave-safe bowl, cover, and cook on high until just barely tender, about 2 minutes.

Source:
Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)

Rating

Average rating:

10 (2 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.