Hunan Beef Stir-fry (小炒黄牛肉)
Succulent beef slices complemented with the heat of chilli peppers, the authentic version of Hunan beef bursts with wonderful flavours and it’s very quick to cook.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 12 oz beef (skirt or flank steak) (about 12oz, see note 1)
- 1 tbsp oyster sauce
- 1 tsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp Shaoxing rice wine
- 1 tsp cornstarch
- 1 pinch white pepper
- 1 tsp neutral cooking oil
- 2 tbsp neutral cooking oil
- 1 oz fresh chilli pepper, chopped (or to taste)
- 1 oz pickled chilli pepper, chopped (or to taste)
- 2 oz celery, julienned (can be replaced by coriander)
- 1 tbsp minced garlic
- 1 tsp minced ginger
Instructions
- 1
Cut the beef into thin slices across the grain. To make cutting easier, you may put it in the freezer for 1-2 hours until it’s semi-frozen.
- 2
In a bowl, mix oyster sauce, light soy sauce, dark soy sauce, Shaoxing rice wine, cornstarch and white pepper. Put in the beef. Gently rub until the meat fully absorbs the marinade.
- 3
Add 1 teaspoon of oil and mix well. Leave to marinate for 10 minutes or so.
- 4
Heat an empty wok over high heat until smoking hot (see note 2 if using non-stick cookware). Pour in 2 tablespoons of oil and swirl to coat the perimeter of the wok.
- 5
Add the beef. Separate and flip the pieces with chopsticks to fry them evenly.
- 6
As soon as most of the beef loses its pinkness, put in the rest of the ingredients (fresh chilli, pickled chilli, celery, garlic and ginger). Retain the high heat and toss constantly for about 1 minute.
- 7
Dish out and serve immediately with steamed rice.