Hunan Chili Beef

Hunan Chili Beef

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
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

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.


  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.

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