Hunan Beef Recipe

Slice and Marinate

Freeze flank steak for 20–30 minutes to firm slightly, then slice thinly against the grain into 1/8–1/4 inch strips. Place slices in a bowl and add 2 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tbs cornstarch, 1 tsp oil, and 1 tsp white pepper. Toss thoroughly until beef is evenly coated. Let marinate at room temperature for 15–20 minutes (or refrigerate up to 1 hour).

Make Sauce

In a small bowl combine 1 cup chicken broth, 1 tbs light soy sauce, 1 tsp dark soy sauce, 1 tsp Chinkiang or rice vinegar, and 1 tsp brown sugar. Stir to dissolve sugar. In a separate small cup mix 1 tsp cornstarch with 2 tbs cold water to make a slurry and set aside.

Prep Vegetables

Prepare all vegetables and aromatics as listed so they are ready to add quickly during stir-fry: julienne ginger, thin-slice garlic, slice scallions, core and slice bell peppers and onion, and measure dried chilies and peppercorns.

Stir-Fry Vegetables

Heat a large wok or heavy skillet over high heat until hot. Add 2 tbs vegetable oil and swirl. Add dried red chilies and optional Sichuan peppercorns and stir-fry 20–30 seconds until fragrant but not burnt. Add julienned ginger and sliced garlic and stir 10–15 seconds until aromatic. Add white parts of scallions, bell peppers, and red onion. Stir-fry 1–2 minutes until vegetables are bright and just tender-crisp. Transfer vegetables to a bowl and keep warm.

Cook Beef

Wipe the wok if it has accumulated bits, reheat over very high heat and add remaining 1 tbs oil. Add marinated beef in a single layer (work in batches if necessary to avoid steaming). Sear without moving for 20–30 seconds to get color, then stir-fry 1–2 minutes until just cooked through and edges have browned. Remove beef to the bowl with vegetables.

Return beef and vegetables to the hot wok. Give the prepared sauce a quick stir and pour it into the wok. Stir constantly and bring to a simmer. When sauce becomes glossy and slightly thickened (about 30–60 seconds), stir in the cornstarch slurry and cook 15–30 seconds more until sauce coats the beef and vegetables. Remove from heat and drizzle 1 tsp sesame oil over the dish. Taste and adjust seasoning with a pinch more soy or a splash of vinegar if desired.

Garnish with green parts of scallions, 1 tsp toasted sesame seeds if using, and cilantro or extra scallion greens. Serve immediately over steamed rice (about 1 cup rice per person).