Spicy Stir-fried Hunan Beef
2 min readSa Cha Niu Nan
500g lean fillet or sirloin steak
3 tablespoons groundnut or vegetable oil
2 tablespoons black beans, coarsely chopped
2tablespoons finely chopped garlic
1tablespoon peeled and finely chopped fresh root ginger
2large fresh red chillies, deseeded and finely shredded
2large fresh green chillies, deseeded and finely shredded
3 tablespoons chicken stock
2 tablespoons Shaoxing rice wine or dry sherry
1 tablespoon light soy sauce
2teaspoons sugar
2teaspoons sesame oil
2 teaspoons light soy sauce
1tablespoon Shaoxing rice wine or dry sherry
2 teaspoons sesame oil
2 teaspoons salt
2 teaspoons cornflour
As is usual when beef is served in Chinese cuisine, this dish utilizes strong, pungent and aromatic ingredients to en-hance the taste and colour of the meat.
1. Cut the beef into slices about 3 cm(11V4 inches) long and 5 mm(14 inch) thick. Stack up the slices and then finely shred the meat. Put the beef into a bowl, add all the marinade ingredients and mix well.
2. Heat a wok over a high heat until it is hot, then add the groundnut or vegetable oil. When the oil is very hot and begins to smoke, add the beef. Let the meat brown for 1 minute, then carefully stir-fry for another minute. Drain the beef in a colander, leaving 1 tablespoon oil in the wok.
3. Quickly reheat the wok and the oil. When it is hot, add the black beans, garlic and ginger and stir-fry for 20 seconds over a medium heat. Add the chillies and stir-fry for another 20 seconds. Then add the stock, ricewine or sherry, soy sauce, sugar and sesame oil. Cook over a high heat for 30 seconds, then return the meat to the wok and give the mixture several stirs to mix well. Turn onto a platter and serve at once, with plain rice and an easy soup.
