Fiery Hunan Beef

By á-170456

Ingredients

• MARINADE:
• 3/4 pound flank steak thinly sliced
• across the grain
• 1 tablespoon regular soy sauce
• 1 tablespoon dry sherry or Chinese rice wine
• 1 teaspoon cornstarch
• SAUCE:
• 2 tablespoons rice vinegar
• 1 tablespoon dark soy sauce
• 1 tablespoon dry sherry or Chinese rice wine
• 2 teaspoons sesame oil
• 1 teaspoon chili paste
• 2 teaspoons sugar
• COOKING:
• 2 cups broccoli florets
• 2 tablespoons vegetable oil
• 1 tablespoon minced garlic
• 6 whole dried chile peppers
• 1 teaspoon cornstarch dissolved in
• 2 teaspoons water

Details

Servings 4

Preparation

Step 1

Combine the marinade ingredients in a medium bowl. Add the beef, stir to coat, and set aside for 30 minutes. Combine the sauce ingredients in a small bowl; set aside.

Cook the broccoli in boiling water until crisp-tender, about 3 minutes. Drain well; set aside.

Place a wok or wide frying pan over high heat until hot. Add the vegetable oil, swirling to coat sides. Add the garlic and chiles and cook, stirring, until fragrant, about 10 seconds. Add the beef and stir-fry until it is barely pink, about 2 minutes. Add the broccoli and sauce, mix well, and add the cornstarch solution. Cook, stirring, until the sauce boils and thickens.

This recipe yields 4 servings.

Microwave Method: In step 2, wash the broccoli and shake off the excess water; place it in a microwave-safe bowl, cover, and cook on high until just barely tender, about 2 minutes.