HUNAN BEEF Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 Cups broccoli florets
2 Tbsp cooking oil
4 small dried red chilis (can find in chinese grocery)
2 tsp minced garlic
1 tsp cornstarch dissolved in 2 tsp water
1 can sliced water chestnuts (optional)
Marinade:
2 Tbsp soy sauce
2 tsp cornstarch
1 Tbsp chinese rice wine or dry sherry
3/4 lb. flank steak sliced thinly across the grain or other steak cut into bite-sized pieces
Sauce:
3 Tbsp chinese black vinegar or balsamic vinegar
1 Tbsp soy sauce
1 Tbsp chinese rice wine or dry sherry
2 tsp sugar
2 tsp chili garlic sauce
1 tsp sesame oil
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Directions: |
Directions:Combine marinade ingredients in a bowl, add beef, and stir. Let marinate for minimum of 10 min.
Combine sauce ingredients in a bowl. Set aside.
Place chopped broccoli in pot with 1 inch water. Boil until tender-crisp (about 2-3 min.). Drain.
Place a wok over high heat. Add oil, swirling to coat sides. Add garlic and red chilis and cook about 10 sec until fragrant. Add beef and stir fry until no longer red. (About 2 min.) Add broccoli and sauce (and water chestnuts if you choose). Bring to a boil.
Add cornstarch solution and cook, stirring until sauce thickens.
Serve over rice. |
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Number Of
Servings: |
Number Of
Servings:four |
Personal
Notes: |
Personal
Notes: We like this HOT, so we add 5-6 chilis crushed, and add a little extra dab of chili garlic sauce. For less heat, do not crush the red chilis and perhaps start with 2 or 3.
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