Hunan-Style Beef Stir-Fry with Dried Chilies and Green Pepper
14 ingredients
9 steps
What you need
- 450 g (1 lb) flank steak, sliced across the grain 3 mm (1/8 in) thin
- 3 tbsp light soy sauce, divided: 1 tbsp for the beef, 2 tbsp for the sauce
- 1 tbsp Shaoxing rice wine
- 1 tbsp cornstarch, divided: 2 tsp for the beef, 1 tsp for the sauce
- 3 tbsp vegetable oil, divided: 1 tbsp for the beef, 2 tbsp for frying
- 60 ml (1/4 cup) beef stock
- 1 tbsp chili bean paste
- 1 tsp sugar
- 6 dried chiles de arbol, snipped in half, seeds shaken out
- 4 cloves garlic, thinly sliced
- 15 g (1/2 oz) fresh ginger, cut into thin matchsticks
- 1 tbsp fermented black beans, rinsed and roughly chopped
- 1 green bell pepper, cut into 2 cm (3/4 in) pieces
- 1 small onion, cut into wedges
Method
Restated from the original video
- 1
Toss the steak with 1 tbsp of the soy sauce, the rice wine, 2 tsp of the cornstarch and 1 tbsp of the oil. Leave for 15 min.
- 2
Stir the stock, chili bean paste, sugar, the remaining 2 tbsp soy sauce and the remaining 1 tsp cornstarch together in a small bowl.
- 3
Heat a wok or large frying pan over high heat until it just starts to smoke. Add 1 tbsp of the oil and swirl to coat.
- 4
Spread half the steak in the pan in one layer. Sear without moving for 40 seconds, then flip and stir-fry 30 seconds more, until browned and just cooked through. Lift it out and repeat with the other half.
- 5
Add the last 1 tbsp of oil, then the chilies and stir for 10 seconds until they darken and smell sharp.
- 6
Add the garlic, ginger and black beans and stir-fry for 15 seconds.
- 7
Add the onion and pepper and stir-fry over high heat until the edges blister and the pieces are still crunchy, 2-3 min.
- 8
Return the steak to the pan, stir the sauce and pour it in. Toss for 30-60 seconds until the sauce thickens and coats everything.
- 9
Serve at once, with steamed rice if you like.
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Imported from diethood.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.