Beef Dishes
Chinese Hunan Beef
- China
Hunan cuisine, also known as Xiang cuisine, consists of the cuisines of the Xiang River region, Dongting Lake, and western Hunan province in China. The recipe is a simple Hunan dish that is quite quick and easy to prepare compared to most of the regional recipes.
Ingredients
- 2 cups broccoli florets
- 2 tablespoons cooking oil
- 2 teaspoons minced garlic
- 4 small dried red chilies
- 1 teaspoon cornstarch dissolved in 2 teaspoons water
Marinade:
- 2 tablespoons soy sauce
- 2 teaspoons cornstarch
- 1 tablespoon Chinese rice wine or dry sherry
- 3/4 pound flank steak, thinly sliced across the grain
- 3 tablespoons Chinese black vinegar or balsamic vinegar
- 1 tablespoon soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 2 teaspoons sugar
- 2 teaspoons chili garlic sauce
- 1 teaspoon sesame oil
Directions
- Combine marinade ingredients in a bowl. Add beef and stir to coat. Letstand for 10 minutes.
- Combine sauce ingredients in a bowl.
- Place broccoli in a large pot with 1 inch of boiling water. Boil untiltender-crisp, 2 to 3 minutes; drain
- Place a wok over high heat until hot. Add oil, swirling to coat sides. Addgarlic and chilies and cook, stirring, until fragrant, about 10 seconds. Addbeef and stir-fry until no longer pink, 1 1/2 to 2 minutes.
- Add broccoli and sauce to wok; bring to a boil. Add cornstarch solutionand cook, stirring, until sauce boils and thickens
