Hunan Beef
Ingredients
3⁄4 pound flank steak, sliced into thin strips
1 egg white
1 tablespoon cornstarch
Oil, for frying, I prefer peanut
2 tablespoons soy sauce
1 tablespoon chili paste with garlic - I used this stuff
1 1⁄2 teaspoons cornstarch
1⁄2 teaspoon sugar
1⁄4 teaspoon sesame oil
2 cloves garlic, minced
4 cups broccoli florets
1 tablespoon sherry
1⁄8 teaspoon salt
Rice, for serving
Instructions
1. Combine beef, egg white, and 1 tablespoon cornstarch in medium bowl. Mix well and set aside.
2. Combine soy sauce, chili paste, 1 1⁄2 teaspoons cornstarch, sugar, sesame oil, and garlic in small bowl.
3. Heat oil for frying in Dutch oven over medium or medium-high heat. Working in batches, fry beef strips until golden brown, about 2 to 3 minutes per batch. Drain on paper towel-lined plate.
4. Heat wok or skillet over high heat. Add sauce mixture to wok and cook until it becomes thickened and bubbly. Add in beef and cook, stirring often, for 1 minute. Remove beef and sauce to large bowl and set aside.
5. Heat 1 tablespoon oil in wok or skillet still over high heat. Add broccoli, sherry, and salt and cook, stirring constantly, until desired crispness has been reached, about 2 to 3 minutes. Serve broccoli with beef mixture over rice.
Comments
This recipe is from Blogchef and I found it to use with the flank steak Art pulled out of the freezer for the week’s meals. I, um, sort of screwed up the sauce since I missed a key word in the original recipe. Oops! Even with a messed up sauce, this recipe was yummy and a delicious meal. It’ll be even better next time when I don’t screw it up. It is a bit spicy, but not so much so that I couldn’t deal with it!