Hunan Chili Beef

by the Editors of Publications International, Ltd.

Cite This!
Close 
Please copy/paste the following text to properly cite this How Stuff Works article:

Publications International, Ltd., the Editors of.  "Hunan Chili Beef."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/hunan-chili-beef-recipe.htm>  07 October 2008.

Hunan Chili Beef Photo
Hunan Chili Beef
Yield: Makes 4 servings
See Cooking Videos
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:
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.





This recipe appears in: Chinese