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Hunan Chili Beef
Yield: Makes 4 servings
Ingredients:
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes. 1
beef flank steak (about 1 pound)
3
tablespoons reduced-sodium soy sauce
3
tablespoons vegetable oil, divided
1
tablespoon rice wine or dry sherry
1
tablespoon cornstarch
2
teaspoons brown sugar
1
cup drained canned baby corn
3
green onions, cut into 1-inch pieces
1
small piece fresh ginger (1 inch long), peeled and minced
2
cloves garlic, minced
1/4
small red bell pepper, cut into 1/4-inch strips
1
jalapeño pepper,* halved, stemmed, seeded and cut into strips
1
teaspoon hot chili oil
Hot cooked rice
Preparation:
1.
Cut flank steak lengthwise in half, then across the grain into 1/4-inch-thick slices. Combine soy sauce, 1 tablespoon vegetable oil, wine, cornstarch and brown sugar in medium bowl. Add beef and toss to coat; set aside.
2.
Heat wok over high heat 1 minute or until hot. Drizzle 1 tablespoon vegetable oil into wok and heat 30 seconds. Add half of beef mixture; stir-fry until well browned. Remove to large bowl. Repeat with remaining 1 tablespoon vegetable oil and beef mixture. Reduce heat to medium.
3.
Add corn, onions, ginger and garlic to wok; stir-fry 1 minute. Add red pepper and jalapeño; stir-fry 1 minute.
4.
Return beef and any accumulated juices to wok with chili oil. Toss to combine; cook until heated through. Serve with rice.
This recipe appears in:
Chinese
