Learn . Laugh . Eat

Spicy Hunan Beef

Prep:

Cook:

300g rump or ribeye steak

1 tbsp oil

5 slices ginger

2 cloves garlic

8 dried red chillies

2 spring onions

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 Lkk black pepper sauce

1 tbsp sugar

Preparation:

  1. Finely chop the ginger and garlic

  2. Soak the red chillies in hot water for 10 minutes

  3. Finely slice the spring onions

  4. Marinate the bee with the marinade ingredients – massage well and leave in fridge overnight

  5. Bring all the ingredients for the sauce together in a bowl

Cooking:

  1. 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.

  2. Let it sear untouched for 1 minute. Stir-fry for another 1 minute, then remove from pan

  3. 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

  4. Add the beef back into the pan and bring to a high heat before adding the sauce

  5. Now add the sauce bring to vigorous boil

  6. Garnish with spring onions


300g rump or ribeye steak

1 tbsp oil

5 slices ginger

2 cloves garlic

8 dried red chillies

2 spring onions

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 Lkk black pepper sauce

1 tbsp sugar


Preparation:

  1. Finely chop the ginger and garlic

  2. Soak the red chillies in hot water for 10 minutes

  3. Finely slice the spring onions

  4. Marinate the bee with the marinade ingredients – massage well and leave in fridge overnight

  5. Bring all the ingredients for the sauce together in a bowl

Cooking:

  1. 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.

  2. Let it sear untouched for 1 minute. Stir-fry for another 1 minute, then remove from pan

  3. 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

  4. Add the beef back into the pan and bring to a high heat before adding the sauce

  5. Now add the sauce bring to vigorous boil

  6. Garnish with spring onions

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