Spicy Hunan Chilli Beef

Ingredients:

• 250g rump steak, thinly sliced
• Pinch of salt
• 1 tsp light soy sauce
• 1 tsp oyster sauce
• Dash of white pepper
• 1 tsp cornflour
• 1 tsp vegetable oil

Aromatics & Veg:

• 5 cloves garlic, finely chopped
• 1 small knob of ginger, finely chopped
• Some bird’s eye chillies (for heat)
• 2 red chilli (for body and texture)
• Some pickled bird's eye chilli, finely chopped
• 1 tsp pickled chili juice (reserved from jar)
• Handful Chinese celery (or substitute with Western celery or coriander)

For the stir fry sauce:

• 1 tsp light soy sauce
• 1 tbsp oyster sauce
• Pinch of chicken powder
• Dash of Chinese black rice vinegar (optional, for finishing)

Prepare the Beef:

Thinly slice the rump steak, ideally butterflying for wider, thinner pieces.

Marinate with salt, light soy, oyster sauce, and white pepper. Mix well.

Add cornflour to coat, then mix in oil to lock in moisture. Set aside.

Prep the Aromatics:

Finely chop garlic and ginger.

Finely chop all 3 chillies: bird’s eye (heat), red chilli (meaty texture), and pickled baci chili (fermented depth). Keep a teaspoon of the pickled chili juice.

Chop Chinese Celery:

Trim and chop the celery. If unavailable, use coriander or regular celery. Chinese celery has a more bitter and intense flavour.

​​​​​​Start Cooking – Aromatics First:

Heat wok to smoking hot. Add oil generously.

Fry ginger first for a few seconds, then all the chillies (especially the pickled one – it needs time to release its fragrance).

Add garlic last. Fry briefly. Remove everything and set aside.

Cook the Beef:

Reheat wok with more oil on high heat.

Add beef and let it sear without stirring for a few seconds to stay tender.

Once 50% cooked, add back the aromatics and chillies.

Add Sauce & Finish:

Add light soy, oyster sauce, a pinch of chicken powder, and the chopped celery.

Let celery wilt slightly.

Add a small splash of black rice vinegar around the edge of the wok at the end.

Serve immediately with steamed rice.