Hunan Beef, Spicy Recipe

Slice and prepare

Freeze the beef for 20–30 minutes until slightly firm to make thin slicing easier. Slice across the grain into 1/8-inch (3 mm) thin strips.

In a bowl combine 1.5 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tbs cornstarch, 1 tsp vegetable oil and 1/4 tsp baking soda (optional). Add the sliced beef and toss to coat. Marinate at room temperature for 15–20 minutes (or refrigerate up to 1 hour).

In a small bowl mix 1 tbs light soy sauce, 1 tsp dark soy sauce, 1 tbs oyster sauce, 1 tsp black vinegar, 1/4 cup chicken stock (or water), and 1/2 tsp sugar. In a separate small cup dissolve 1 tsp cornstarch in 1 tbs water to make a slurry; set both aside.

Prepare the aromatics: remove stems from whole dried red chilies (leave seeds if you want more heat) and tear a few in half for more heat exposure. Mince garlic, julienne ginger, and cut scallions into 1-inch pieces. Slice the bell pepper and onion thinly so they cook quickly.

Heat a wok or large skillet over high heat until very hot. Add 2 tbsp vegetable oil and swirl to coat.

When the oil is shimmering, add the whole dried chilies and stir constantly for 20–30 seconds until they darken slightly and become fragrant (be careful not to burn). Remove half of the chilies to a plate if you want slightly less intense heat/extract and leave the rest in the wok.

Add the marinated beef in a single layer and let sear undisturbed for 20–30 seconds, then stir-fry until the beef is about 80% cooked, about 1–2 minutes. Remove the beef to a plate and set aside.

Add the remaining 1 tbsp oil to the wok. Add garlic and ginger and stir-fry 10–15 seconds until aromatic. Add sliced onion and red bell pepper; stir-fry 30–45 seconds until slightly softened but still crisp.

Return the beef and any accumulated juices to the wok. Toss to combine with the aromatics and vegetables over high heat for 20–30 seconds.

Give the prepared sauce a quick stir, then pour it into the wok. Stir constantly, bringing the sauce to a simmer and coating the beef and vegetables. Cook 30–60 seconds.

Stir the cornstarch slurry once more and add to the wok. Toss everything quickly; the sauce will thicken and become glossy within 20–30 seconds. If sauce becomes too thick, add up to 1–2 tbs water or stock to adjust consistency.

Add 1/2 tsp sesame oil, season with 1/4 tsp salt and 1/4 tsp white pepper (adjust to taste). Add the scallion pieces, toss for 10 seconds just to wilt the green parts.

Turn off heat and transfer the Hunan beef to a serving platter. Garnish with the reserved dried chilies if desired for presentation and extra heat.