Stir Fried Beef In Spicy Hunan Sauce Recipe 45 Recipes

HUNAN BEEF

Steps:

• In a medium bowl, combine the sliced flank steak with the baking soda, water and oyster sauce. Massage these ingredients into the beef until any liquid has been absorbed by the meat. Marinate for 30 minutes.
• Lightly dredge all of the beef slices in cornstarch. Set aside until ready to fry.
• Slice all the fresh peppers crosswise into thin slices on the diagonal. Set aside the dried red peppers. Do not break them open or chop unless you want a very spicy Hunan Beef!
• Stir the sugar into 2 tablespoons of hot water until dissolved. Add the Chinese black vinegar, soy sauce, and ground white pepper. Mix until well combined and set aside.
• Heat your wok over high heat until smoking. Spread ⅓ cup oil around the wok, and sear the beef in three batches on both sides until browned and slightly crispy on the outside. Be sure the wok and oil are hot each time you add a batch of beef.
• Drain the crispy beef by moving it up to the side of the wok. The oil will drain to the bottom and you can then transfer the beef to a sheet pan or plate. No need for paper towels or wire racks!
• After frying the beef, leave about 2 tablespoons of the oil in the wok, and remove any excess. If your wok got burned in the frying process, this is a good time to wash it. While you want the beef flavor from frying, you definitely don't want burned bits in the stir-fry if you got carried away with the heat during frying.
• Set the wok over medium heat. Add the sliced ginger and fry until caramelized, about 30 seconds.
• Next, add the shallots. Continue to fry for another 30 seconds, and add the fresh peppers (except for the red holland or fresno peppers). Turn the heat up to high and stir-fry for 1 minute to get a nice sear on the peppers.
• Clear a section on the bottom of the wok, and add the dried chili peppers. Let them toast in the oil for 20 seconds. (If you want your dish spicier, add the dried chili peppers earlier, along with the shallots.)
• Next, pour the Shaoxing wine around the perimeter of the wok. Add the sliced garlic, fermented black beans, and the red Holland or Fresno peppers. Stir-fry for another 30 to 60 seconds on high heat.
• Next, add the fried beef and pour over the pre-prepared sauce. Maintain the highest heat possible and stir-fry everything together for 20 seconds. Add the scallions. Continue to stir fry until most--if not all--of the sauce has evaporated.

SPICY SICHUAN BEEF STIR-FRY

Steps:

• Toss the steak with 1 tablespoon soy sauce and 1 teaspoon cornstarch in a large bowl. Combine the cucumber and celery in a separate bowl; set aside.
• Stir the black bean sauce with the remaining 1 tablespoon soy sauce and 1 teaspoon cornstarch, the cherry pepper brine and 1/4 cup water in a small bowl; set aside.
• Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the cucumber-celery mixture and cook, undisturbed, 1 minute. Toss and cook, stirring occasionally, until crisp-tender, 1 to 2 minutes. Transfer to a bowl.
• Heat the remaining 1 tablespoon oil in the same skillet. Add the steak in a single layer. Cook until browned on the bottom, about 1 minute. Toss and continue cooking, stirring, until just a few pink spots remain, 1 more minute. Add the garlic, ginger and peppercorns and cook, stirring, until the meat is cooked through, 1 to 2 more minutes. Add the black bean sauce mixture and cherry peppers and bring to a boil. Cook until glossy, about 1 minute. Toss in the cucumbers and celery.
• Serve the stir-fry over rice. Top with celery leaves.

SPICY BEEF & PEPPER STIR-FRY

Steps:

• In a large bowl, toss beef with ginger, 2 garlic cloves, pepper and 1/2 teaspoon salt; let stand 15 minutes. In a small bowl, whisk coconut milk, sugar, chili sauce, lime zest, lime juice and remaining salt until blended., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink, 2-3 minutes. Remove from pan., Stir-fry red pepper, red onion, jalapeno and remaining garlic in remaining oil just until vegetables are crisp-tender, 2-3 minutes. Stir in coconut milk mixture; heat through. Add spinach and beef; cook until spinach is wilted and beef is heated through, stirring occasionally. Sprinkle with green onions and cilantro.

SPICY BEEF STIR-FRY

Steps:

• Whisk the cornstarch with 2 tablespoons rice wine in a medium bowl; add the beef, season with salt and pepper and toss to coat. Set aside for 15 minutes.
• Mix the remaining 1 tablespoon rice wine, the oyster sauce and sesame oil in a large bowl; set the bowl near the stove.
• Heat a wok or large nonstick skillet over high heat until very hot, about 1 minute. Add 3 tablespoons peanut oil, then the ginger, garlic and chiles; stir-fry until fragrant, about 1 minute. Add the beef and cook, stirring or shaking the skillet occasionally, 1 to 2 minutes. Transfer the beef with a slotted spoon to the sauce mixture and toss.
• If the pan is dry, add 1 tablespoon peanut oil, then add the onion and stir-fry until just soft, about 2 minutes. Add the bok choy and sugar; stir-fry until just wilted, 1 to 2 minutes. Return the beef and any juices to the pan and stir to combine. Serve over the rice.

STIR FRIED BEEF IN SPICY HUNAN SAUCE RECIPE - (4/5)

Steps:

• Combine marinade ingredients in a bowl and stir in the sliced beef; let stand at room temperature for 20 minutes. Mix Hunan Sauce ingredients together in a bowl and set aside. After 20 minutes, drain the beef well, saving the marinade, and mix marinade into the Hunan Sauce bowl. Heat 1 tablespoon of the peanut oil in a skillet at medium-high heat. Stir fry the beef until it is cooked but still a bit rare. Remove beef onto a plate. Add remaining 2 tablespoons peanut oil to the skillet and stir-fry the Hunan Sauce mixture until fragrant. Stir in the beef, heat through and serve. Read more: http://www.food.com/recipe/stir-fried-beef-in-spicy-hunan-sauce-154976#ixzz1ioTex994

SZECHUAN STIR-FRIED BEEF

Steps:

• Slice steak into thin slices, cutting across grain.
• In a small bowl, stir next eight ingredients together until smooth.
• Heat oil in a hot wok or deep skillet.
• Add garlic and beef strips; stir-fry over high heat for 3-4 minutes or until cooked to the medium stage.
• Quickly stir in sauce, continue to stir until sauce has lightly thickened and is bubbly.
• Serve immediately over rice.
• Crisp snow peas make the perfect accompaniment.

HUNAN BEEF WITH CUMIN

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.