Hunan Chili Beef
Makes 4 servings
|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|
|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|
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- 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.
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