Hunan Chili Beef
Browse the recipe Hunan Chili Beef
Hunan Chili Beef
YIELD Makes 4 servings
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INGREDIENTS
| 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:
- 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.
- 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.
- Add corn, onions, ginger and garlic to wok; stir-fry 1 minute. Add red pepper and jalapeño; stir-fry 1 minute.
- 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