Quick And Easy Hunan Beef

• 300g rump or ribeye steak
• 1 tbsp oil
• 5 slices ginger
• 2 cloves garlic
• 8 dried red chillies
• 2 spring onions
• 100 ml chicken stock

The Marinade

• 1 tbsp rice wine
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• ½ tsp sugar
• 2 tsp ground cumin
• 2 tsp corn flour

The Sauce

• 1 tbsp light soy sauce
• 1 tbsp rice wine
• 2 tsp chiu chow chili oil
• 1 tsp chilli bean sauce
• ½ tbsp black pepper sauce
• 1 tbsp sugar

• Finely chop the ginger and garlic, finely slice the spring onions and set aside.

• Soak the red chillies in hot water for 10 minutes, once they rehydrate chop them into thirds.

• Slice the steak into thin slices and transfer to a bowl. Marinate the beef with the marinade ingredients, massage well making sure the marinade covers all the beef. Cover and refrigerate for an hour or overnight

• Bring all the ingredients for the sauce together in a bowl

• Heat 1 tbsp vegetable oil in a wok or pan over medium-high heat. Add the beef and spread it out over the bottom of the wok. Let it sear untouched for 1 minute. Stir-fry for another 1 minute, then remove from the pan

• Now heat another tbsp. oil in the wok to high heat and add the ginger, garlic, and dried red chilis. Stir-fry for about 30 seconds

• Add the beef back into the pan and bring to high heat before adding the sauce. Add the sauce and the chicken stock, bring to vigorous boil until the sauce starts to thicken. Serve and garnish with coriander.