BEEF WITH HUNAN STYLE RECIPES

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.

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.