Name: Hunan Beef 湖南牛肉
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Ingredients: 425 g Flank steak (sliced 1/4-inch thick); 1/4 tsp Baking soda; 2 Tbsp Water; 1 tsp Oyster sauce; 1/3 cup Cornstarch; 1 Red Holland pepper (deseeded and sliced); 1 Small green bell pepper or poblano pepper (deseeded and sliced); 1 Small red bell pepper (deseeded and sliced); 2 Banana peppers (deseeded and sliced); 8 Whole dried chili peppers; 1/2 tsp Sugar; 2 Tbsp Hot water; 1/2 tsp Chinese black vinegar; 2 1/2 Tbsp Light soy sauce; 1/4 tsp White pepper; 1 Tbsp ginger (sliced); 1/2 cup Shallots (thinly sliced); 2 Tbsp Shaoxing wine; 5 cloves Garlic (sliced); 2 Tbsp Fermented black beans (rinsed); 2 Scallions (cut at an angle into 2-inch lengths)

Hunan Beef 湖南牛肉

https://thewoksoflife.com/hunan-beef/

Prep Time 40

Cook Time 20

Total Time 1

Course Main Course

Cuisine Chinese

Servings 4 servings

Ingredients

Beef

425 g Flank steak sliced 1/4-inch thick
¼ tsp Baking soda
2 Tbsp Water
1 tsp Oyster sauce
⅓ cup Cornstarch

Rest of the dish

1 Red Holland pepper deseeded and sliced
1 Small green bell pepper or poblano pepper deseeded and sliced
1 Small red bell pepper deseeded and sliced
2 Banana peppers deseeded and sliced
8 Whole dried chili peppers
½ tsp Sugar
2 Tbsp Hot water
½ tsp Chinese black vinegar
2 ½ Tbsp Light soy sauce
¼ tsp White pepper
1 Tbsp ginger sliced
½ cup Shallots thinly sliced
2 Tbsp Shaoxing wine
5 cloves Garlic sliced
2 Tbsp Fermented black beans rinsed
2 Scallions cut at an angle into 2-inch lengths

Instructions

Preparation

In a medium bowl, combine the sliced flank steak with the baking soda, water and oyster sauce. Massage these ingredients into the beef until any liquid has been absorbed by the meat. Marinate for 30 minutes.
Lightly dredge all of the beef slices in cornstarch. Set aside until ready to fry.
Slice all the fresh peppers crosswise into thin slices on the diagonal. Set aside the dried red peppers. Do not break them open or chop unless you want a very spicy Hunan Beef!
Stir the sugar into 2 tablespoons of hot water until dissolved.
Add the Chinese black vinegar, soy sauce, and ground white pepper. Mix until well combined and set aside.
Heat your wok over high heat until smoking. Spread ⅓ cup oil around the wok, and sear the beef in three batches on both sides until browned and slightly crispy on the outside. Be sure the wok and oil are hot each time you add a batch of beef.
Drain the crispy beef by moving it up to the side of the wok. The oil will drain to the bottom and you can then transfer the beef to a sheet pan or plate. No need for paper towels or wire racks!
After frying the beef, leave about 2 tablespoons of the oil in the wok, and remove any excess. If your wok got burned in the frying process, this is a good time to wash it. While you want the beef flavor from frying, you definitely don’t want burned bits in the stir-fry if you got carried away with the heat during frying.

Assembling the stir-fry

Set the wok over medium heat. Add the sliced ginger and fry until caramelized, about 30 seconds.
Next, add the shallots. Continue to fry for another 30 seconds, and add the fresh peppers (except for the red holland or fresno peppers). Turn the heat up to high and stir-fry for 1 minute to get a nice sear on the peppers.
Clear a section on the bottom of the wok, and add the dried chili peppers. Let them toast in the oil for 20 seconds. (If you want your dish spicier, add the dried chili peppers earlier, along with the shallots.)
Next, pour the Shaoxing wine around the perimeter of the wok. Add the sliced garlic, fermented black beans, and the red Holland or Fresno peppers. Stir-fry for another 30 to 60 seconds on high heat.
Next, add the fried beef and pour over the pre-prepared sauce. Maintain the highest heat possible and stir-fry everything together for 20 seconds. Add the scallions. Continue to stir fry until most––if not all––of the sauce has evaporated.
DONE!

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