Authentic Hunan Beef
A delicious and authentic soups and broths recipe for Authentic Hunan Beef, prepared with traditional seasonings and techniques.
Ingredients
- • 1 lb (450 g) flank steak
- • 1 tablespoon light soy sauce
- • 2 teaspoons Shaoxing wine
- • 1/4 teaspoon bicarbonate of soda
- • 1/4 teaspoon white pepper
- • 1/2 teaspoon cornflour
- • 2 tablespoons chicken broth
- • 1 tablespoon light soy sauce
- • 1 tablespoon Shaoxing wine
- • 1/2 teaspoon cornflour
- • 1/2 teaspoon chicken bouillon
- • 1/4 teaspoon white pepper
- • 1/4 teaspoon sugar
- • 2 tablespoons peanut oil ((or vegetable oil))
- • 6 cloves garlic (sliced)
- • 1 thumb ginger (julienned)
- • 4 dried Chinese chilli pepper (cut into small pieces)
- • 1/4 teaspoon ground Sichuan peppercorn
- • 2 to 4 hot chilli peppers (sliced into circles (*Footnote))
Preparation Steps
Split the flank steak along the grain into two long pieces, then slice each piece against the grain into 1/8” (3 mm) thin pieces. Transfer to a medium bowl. Add the light soy sauce, bicarbonate of soda and white pepper. Mix thoroughly with your hands to evenly coat the beef. Add the cornflour and mix again. If the cornflour does not distribute evenly, add 1 to 2 teaspoons of water and mix again. Set aside to marinate for 15 minutes while preparing the other ingredients.
Mix the sauce in a medium bowl and set aside.
Heat the oil in a large frying pan over medium heat until hot. Spread the beef into the pan without overlapping. You might want to cook in batches if your pan is not big enough. Sear without moving until the bottom turns golden brown, 1 minute or so. Flip the beef to cook the other side, until lightly seared and the inside is still slightly pink. Transfer the beef to a big plate and set aside.
Add the remaining oil, garlic, ginger, dried chilli pepper and ground Sichuan peppercorn. Cook and stir until the garlic turns slightly golden, 1 minute or so.
Add the pepper. Stir and cook for 1 minute. Then add back the cooked beef.
Stir the sauce again to dissolve the cornflour completely. Pour into the frying pan and stir immediately. Cook until the sauce is evenly coated. Turn off the heat and transfer everything to a large plate. Serve over steamed rice as a main dish.