Hunan Beef

300g ribeye steak, thinly sliced and lightly bashed
20g ginger, finely chopped
3 spring onions, cut into chunks
2 garlic cloves, roughly chopped
8 dried red chillies, soaked and roughly chopped
2 tablespoons vegetable oil
100ml chicken stock

The Marinade
1 tablespoon light soy sauce
1 tablespoon Shaoxing rice wine
1 tablespoon oyster sauce
2 teaspoons ground cumin
1 teaspoon cornflour
Pinch of sugar

The Sauce
1 tablespoon Shaoxing rice wine
1 tablespoon light soy sauce
2 teaspoons chilli oil paste (Lao Gan Ma or similar)
1 teaspoon chilli bean paste (doubanjiang)
½ tablespoon black pepper sauce
1 teaspoon dark soy sauce
½ teaspoon sugar

PREPARATION

1. Slice the beef into thin pieces, lightly bash to tenderise, then mix with all the marinade ingredients until evenly coated.
2. Combine all the sauce ingredients in a small bowl and set aside.

COOKING

1. Heat a wok over high heat until smoking and add the vegetable oil.
2. Sear the beef in a single layer for 30–60 seconds on each side until lightly browned, then remove from the wok.
3. Add the ginger, garlic and spring onions, stir-frying until fragrant.
4. Stir in the soaked dried chillies and cook briefly until aromatic.
5. Return the beef to the wok and toss with the aromatics.
6. Pour in the prepared sauce and allow it to come to a vigorous boil.
7. Add the chicken stock around the edge of the wok to deglaze and create a silky sauce.
8. Stir fry for 1–2 minutes, allowing the sauce to reduce slightly and coat the beef.
9. Remove from the heat as soon as the beef is just cooked through to keep it tender.
10. Serve immediately with steamed jasmine rice.

School of Wok Tips

• Bashing the beef lightly helps tenderise it and speeds up cooking.
• Sear the beef first to lock in the juices before building the stir-fry.
• Add the chicken stock around the edge of the wok to lift all the caramelised flavours.
• Don't overcook the beef—the residual heat will finish cooking it in the sauce.

FAQs

Can I use another cut of beef?
Yes, sirloin, rump or flank steak all work well when sliced thinly.

Is Hunan Beef very spicy?
Traditionally, yes. Reduce the dried chillies or chilli bean paste if you prefer a milder dish.

What is chilli bean paste?
Doubanjiang is a fermented chilli and broad bean paste that gives the sauce its signature savoury, spicy depth.