B5. Hunan Beef, Spicy Recipe
Make B5. Hunan Beef, Spicy Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade
Sauce
Aromatics & Vegetables
Finishing
Method
Marinade
- 1
Slice and marinate beef
Trim excess fat from the flank steak and slice thinly across the grain into about 1/8- to 1/4-inch strips. Place the sliced beef in a bowl and add 1 tbs light soy sauce, 1 tsp shaoxing wine, 1 tbs cornstarch, 1 tsp vegetable oil, and 1/4 tsp baking soda (if using). Mix thoroughly to coat and let sit 15–20 minutes while you prepare other ingredients. The cornstarch and brief rest will help give the beef a velvety texture.
Sauce
- 2
Combine the sauce
In a small bowl whisk together 2 tbs low-sodium soy sauce, 1.5 tbs chili bean sauce (doubanjiang), 1 tsp dark soy sauce, 1 tsp rice vinegar, 1 tsp sugar, and 1/2 cup chicken stock or water. In a separate tiny bowl dissolve 1 tsp cornstarch into 1 tbsp cold water to make a slurry and set aside. Taste the sauce briefly and adjust spiciness or salt if needed—doubanjiang is salty and spicy, so adjust stock or sugar to balance.
Aromatics & Vegetables
- 3
Prepare aromatics and vegetables
Mince the garlic, peel and thinly slice the ginger, slice the scallions on a bias separating whites and greens, thinly slice the bell pepper and onion. If using dried chilies, break longer ones in half (remove seeds if you prefer less heat). Toast Sichuan peppercorns in a dry skillet over low heat until fragrant (about 1 minute), then crush lightly—set aside.
Cooking
- 4
Velvet the beef (optional but recommended)
Heat a wok or large skillet over high heat until very hot. Add 1/2 cup water (or enough to submerge minimally) and bring to a simmer, add the marinated beef and blanch/stir for 30–45 seconds until the edges just change color. Remove beef and drain on a plate. Alternatively, you can quickly sear beef in 1 tsp oil in the hot wok for 45–60 seconds until nearly cooked. Set beef aside.
- 5
Stir-fry aromatics and vegetables
Wipe the wok dry, then heat it over high heat. Add 2 tbs vegetable oil. When the oil is shimmering, add the dried red chilies and crushed Sichuan peppercorns (if using). Fry briefly 20–30 seconds until chilies darken slightly (be careful not to burn). Add the white parts of the scallions, minced garlic, and sliced ginger. Stir-fry 20–30 seconds until fragrant. Add the sliced onion and bell pepper and stir-fry 1–2 minutes until they begin to soften but remain crisp-tender.
- 6
Combine beef and sauce
Return the par-cooked beef to the wok and toss with the vegetables for 30–45 seconds. Pour the prepared sauce over the mixture and stir constantly. When the sauce begins to simmer, give the cornstarch slurry a quick stir and add it to the wok. Cook another 30–60 seconds until the sauce thickens and glazes the beef and vegetables.
- 7
Finish and season
Turn off the heat and add 1/2 tsp sesame oil and 1/4 tsp white pepper. Toss in the green parts of the scallions. Taste and adjust seasoning—add a pinch more sugar or a splash of soy if needed. Sprinkle toasted sesame seeds if using.