Hunan Beef Recipe

Slice and Marinate

Trim any excess fat from the steak and slice thinly against the grain into 1/8–1/4-inch strips. In a bowl combine 2 tbs soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch, 1/2 tsp sesame oil and 1/4 tsp white pepper. Add the sliced beef, toss to coat thoroughly, and let marinate at room temperature for 15–20 minutes (or refrigerate up to 1 hour).

Prep Vegetables

While the beef marinates, cut the broccoli into bite-size florets and rinse. Clean and slice mushrooms about 1/4-inch thick. Mince garlic and ginger and separate scallion whites from greens; slice on a bias. If using whole dried chiles, break in half and remove seeds for less heat, or leave whole for more heat.

Blanch Broccoli (optional for quicker wok time)

Bring a medium pot of water to a rolling boil and add a pinch of salt. Blanch broccoli florets for 45–60 seconds until bright green and slightly tender, then transfer to an ice bath or cold water to stop cooking. Drain well before stir-frying. (If you prefer crunch and faster service, you can skip blanching and stir-fry raw broccoli — just increase the cooking time slightly.)

Make Sauce

In a small bowl combine 1/2 cup stock, 2 tbs light soy sauce, 1/2 tsp dark soy (optional), 1 tsp vinegar, 1 tsp sugar and 1 tbs Doubanjiang (or Sambal). Stir until sugar dissolves. In a separate small cup whisk 1 tsp cornstarch with 1 tbs water to make a slurry and set aside. Taste the sauce — it should be savory, tangy and noticeably spicy; adjust Doubanjiang or vinegar to your preference.

High-Heat Stir-Fry

Heat a large wok or heavy skillet over high heat until very hot. Add 2 tbs neutral oil and swirl to coat. Add the marinated beef in a single layer, spreading it out so pieces contact the hot surface; sear without moving for about 20–30 seconds to get color, then stir-fry for another 30–45 seconds until just browned but not fully cooked through. Remove beef to a plate and set aside.

Cook Vegetables & Aromatics

Return the wok to high heat and add the remaining 1 tbs oil. Add dried chiles and cook for 10–15 seconds to release aroma (watch for burning). Add the minced garlic, ginger, and the white parts of the scallions; stir-fry 10–20 seconds until fragrant. Add mushrooms and stir-fry 45–60 seconds until they begin to soften. Add blanched (or raw) broccoli and toss to combine, stir-frying 30–60 seconds to heat through and mingle flavors.

Combine Beef and Sauce

Return the seared beef and any accumulated juices to the wok. Give the prepared sauce a quick stir and pour it in. Stir everything together constantly for 30–45 seconds so the sauce reduces slightly and coats the ingredients.

Thicken and Finish

Give the cornstarch slurry a quick stir and drizzle it into the wok while stirring. Cook 15–30 seconds until the sauce thickens to a glossy, clingy consistency. Turn off the heat and drizzle 1/2 tsp sesame oil, add the scallion greens, and toss. Taste and adjust salt if needed (about 1/4 tsp salt recommended).

Serve

Transfer to a warm serving platter and serve immediately with steamed rice or noodles. The beef should be tender and slightly spicy, with bright broccoli and savory-garlicky sauce.