Best 4 Hunan Beef Recipes

STIR-FRIED BEEF IN SPICY HUNAN SAUCE

Steps:

• Combine marinade ingredients in a bowl and stir in the sliced beef; let stand at room temperature for 20 minutes.
• Mix Hunan Sauce ingredients together in a bowl and set aside.
• After 20 minutes, drain the beef well, saving the marinade, and mix marinade into the Hunan Sauce bowl.
• Heat 1 tablespoon of the peanut oil in a skillet at medium-high heat.
• Stir fry the beef until it is cooked but still a bit rare.
• Remove beef onto a plate.
• Add remaining 2 tablespoons peanut oil to the skillet and stir-fry the Hunan Sauce mixture until fragrant.
• Stir in the beef, heat through and serve.

HUNAN BEEF WITH CUMIN

Steps:

• In a bowl, mix the wine, salt, soy sauces, potato starch or flour and one tablespoon water. Cut the beef across the grain into thin slices and add to marinade.
• In a wok, heat peanut oil to about 275 degrees. Add beef and stir gently for two to three minutes, then remove from oil with a slotted spoon and drain well.
• Pour off all but 3 tablespoons of oil in wok. Over a high flame, add the ginger, garlic, fresh chilies, chili flakes and cumin and stir-fry briefly, until they are fragrant. Return beef to the wok and stir well, seasoning with salt to taste.
• When beef is sizzling and fragrant,add scallion greens and toss briefly. Remove from heat and stir in sesame oil.

HUNAN BEEF

Steps:

• Remove all the fat from the beef and partially freeze beef for ease in slicing.
• Cut it across the grain into thin 1½ inch slices.
• Place the beef slices in a container with a tight fitting lid and add the marinade in the following steps.
• First add the meat tenderizer by sprinkling it sparsely so that it hits each piece of meat.
• Next add the soy and stir.
• Then sprinkle on the cornstarch coating each piece.
• Finally add the oil and stir to coat all of the meat.
• Let the meat marinate at room temperature for 30 minutes.
• While the meat marinates, chop the Thai chilies into tiny pieces, set them aside.
• Once the meat has marinated, velvet it by bringing a pot of water with the salt and just 1 tablespoon of the peanut oil to boil.
• Add the meat and let it cook for 1 minute, remove it with a slotted spoon and set it aside.
• Heat the remaining tablespoon of peanut oil on high in a non stick pot or wok.
• Add the chilies and garlic and stir fry them for 1 minute.
• Add the beef, ginger, vinegar, soy sauce and sugar and stir fry everything for 1 more minute then remove the wok from the heat.
• Serve with steamed vegetables and rice.

HUNAN BEEF

Steps:

• Partially frozen meat is easier to slice. Cut beef across the grain into bite-size pieces. Cut on a slant for wider slices. Keep the pieces uniform and about 1/8 inch in thickness. Mix with the marinade in a bowl (soy sauce, water and cornstarch at the beginning of the ingredient list).
• Cut leeks into 1 1/2 inch slanted sections, then cut the section crosswise into halves. Separate them into individual petals. Discard the tough leaves. Wash leeks in a large bowl filled with water, stirring to let the sandy particles settle down to the bottom of the bowl. Will have to do multiple times in order to ensure all the sandy particles are removed. Drain in a colander.
• Mince ginger and garlic.
• Heat the wok until very hot. Add 3 tablespoons oil and heat until hot. Add ginger, garlic and red pepper. Cook for a few seconds and don't let them burn. Quickly add the beef, stirring until beef is just cooked, about 1-2 minutes. Remove from wok.
• If not enough oil left, add 1 tablespoon oil to the wok. Over medium heat, stir fry the leeks for about 1 minute. Return the beef. Give the sauce mixture a good stir (starting at 2nd soy sauce thru 1/4 cup water) and add to the wok. Stir over high heat until it thickens and coats the meat. Remove from wok and serve.