Hunan Chilli Beef Stir-Fry

300g rump steak, thinly sliced
20g ginger, finely chopped
3 garlic cloves, finely chopped
2 fresh red chillies, finely chopped
4 bird's eye chillies, finely chopped
2 tablespoons pickled bird's eye chillies, finely chopped
2 tablespoons Chinese celery, cut into chunks (or regular celery)
2 tablespoons vegetable oil

The Marinade

½ teaspoon salt
1 tablespoon light soy sauce
1 tablespoon oyster sauce
½ teaspoon white pepper
1 tablespoon cornflour
1 tablespoon vegetable oil

The Sauce

1 tablespoon light soy sauce
1 tablespoon oyster sauce
½ teaspoon chicken powder
1 teaspoon black rice vinegar
1 teaspoon pickled chilli juice

PREPARATION

1. Butterfly and thinly slice the rump steak, then mix with the salt, light soy sauce, oyster sauce and white pepper. Stir in the cornflour, then finish with the vegetable oil and leave to marinate.
2. Finely chop the ginger, garlic, fresh chillies and pickled chillies, then cut the Chinese celery into bite-sized pieces.
3. Mix together the light soy sauce, oyster sauce, chicken powder and pickled chilli juice.

COOKING

1. Heat a wok until smoking and add half the vegetable oil.
2. Stir-fry the ginger for a few seconds, then add the fresh and pickled chillies, cooking until fragrant.
3. Add the garlic, stir briefly, then remove all the aromatics from the wok and set aside.
4. Return the wok to a very high heat, add the remaining oil and spread the beef into a single layer. Leave it undisturbed for a few seconds to sear.
5. Stir-fry the beef until around 80–90% cooked.
6. Return the cooked aromatics to the wok and toss everything together.
7. Pour in the prepared sauce and stir-fry until evenly coated.
8. Add the Chinese celery and cook just until it begins to wilt, then drizzle the black rice vinegar around the edge of the wok.
9. Toss once more and serve immediately with steamed jasmine rice.

School of Wok Tips

• Butterflying the steak before slicing creates larger, thinner pieces that cook quickly and stay tender.
• Fry the chillies before the garlic to release their flavour without burning the garlic.
• Leave the beef untouched for a few seconds after adding it to the wok to develop a good sear.
• The splash of black rice vinegar at the end balances the intense chilli heat with a subtle tang.

FAQs

Can I make this less spicy?
Yes, reduce the bird's eye chillies or omit the pickled chillies for a milder version.

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

What is Chinese celery?
Chinese celery has thinner stalks and a stronger, more aromatic flavour than Western celery, but regular celery makes a good substitute.