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Ingredients
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Beef & Marinade
Sauce
Aromatics & Vegetables
Finishing
Method
Beef & Marinade
- 1
Slice and marinade
Trim any excess fat from the flank steak and slice thinly against the grain into roughly 1/8–1/4-inch strips. Place the slices in a bowl and add 2 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tbs cornstarch, 1 tbs vegetable oil and (optional) 1 tsp baking soda. Mix thoroughly so each slice is coated. Cover and refrigerate for 20–30 minutes (or up to 1 hour).
- 2
Velvet (optional but recommended)
Heat 2 cups water in a wok or large skillet until just below a simmer. Add a drizzle (about 1 tbs) of oil. Stir the marinated beef briefly so pieces are separated, then drop beef into the hot water in batches for about 20–30 seconds until the exterior changes color but center is still slightly pink. Remove to a plate and drain. This step makes the beef tender and prevents overcooking during the final stir-fry.
Sauce
- 3
Prepare sauce
In a small bowl combine 1 tsp dark soy sauce, 1 tbs light soy sauce, 1 tbs chili bean paste, 1 tsp rice vinegar, 1 tsp sugar and 1 tbs low-sodium chicken or beef stock. Stir until the sugar dissolves. In a separate tiny bowl, whisk 1 tsp cornstarch with 1 tsp water to make a slurry and set aside.
Aromatics & Vegetables
- 4
Prep vegetables and aromatics
Have minced garlic, julienned ginger, split dried chilies, sliced bell peppers, scallion whites and any optional greens ready and within reach. Stir-frying is fast; mise en place ensures smooth cooking.
- 5
Stir-fry vegetables
Heat a wok or large skillet over high heat until very hot. Add 2 tbs neutral oil and swirl. Add the dried red chilies first and stir for 10–15 seconds until fragrant (be careful not to burn). Add the minced garlic and ginger and stir 15–20 seconds until aromatic. Add the bell peppers and optional greens; stir-fry 1–2 minutes until just tender-crisp. Push vegetables to the side of the wok.
Cooking Beef & Finishing
- 6
Stir-fry beef
Increase heat to high if needed. Add a small additional splash of oil if the wok is dry. Add the drained velveted beef (or raw marinated beef if you skipped velveting) in a single layer and spread so pieces contact the hot surface. Let sear undisturbed 20–30 seconds, then stir-fry 30–60 seconds until beef is nearly cooked through but still tender.
- 7
Combine with sauce
Return the vegetables to the center with the beef (if you had pushed them aside). Pour the prepared sauce over the beef-vegetable mixture and stir to combine. Give the cornstarch slurry a quick stir and add it to the wok while stirring constantly; the sauce will thicken and glaze the beef in 30–45 seconds.
- 8
Finish and adjust
Stir in 1/2 tsp sesame oil and sprinkle 1/4 tsp ground white pepper. Taste and adjust: add a pinch more sugar or 1/2 tsp rice vinegar if you want more sweet-sour balance, or a dash more soy for saltiness. Toss in sliced scallion greens and stir 10 seconds to combine. Turn off the heat.
- 9
Serve
Transfer the Hunan beef to a serving plate, garnish with toasted sesame seeds if using, and serve immediately with steamed rice or noodles.