Learn . Laugh . Eat

Winter Warmer: Hunan-style Spicy Beef

Prep:

Cook:

From warm drinks and spiked hot toddies to soups, stews, piles of blankets and hot water bottles; there is always more than just one way to fight the cold winter blues. We at the school like to multi-task as much as possible, using dishes like Hunan Beef to not only warm up our insides and make our mouths happy, but using the spice from the chillies to boost our serotonin levels and keep our spirits lifted as well!

IngredientsMethod
  • 300g rump or ribeye steak
  • 1 tbsp oil
  • 5 slices ginger or 1/2 thumb of ginger
  • 2 cloves garlic
  • 8 dried red chillies
  • 2 spring onions

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 Lee Kum Kee black pepper sauce
  • 1 tbsp sugar

Preparation

Finely chop the ginger and garlic

Soak the red chillies in hot water for 10 minutes

Finely slice the spring onions

Marinate the beef with the marinade ingredients – massage well and refrigerate for at least an hour or ideally overnight for best flavour.

Mix all sauce together in a bowl

Cooking

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 whilst moving through the wok, then remove from pan.

Now heat 1 tbsp. oil in the wok to high heat and add the ginger, garlic, and dried red chilis. Stir-fry for about 30 seconds or until fragrent.

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

Add the sauce bring to vigorous boil.

Remove from heat and tip into a large serving bowl. Garnish with spring onions and serve with steamed rice.


  • 300g rump or ribeye steak
  • 1 tbsp oil
  • 5 slices ginger or 1/2 thumb of ginger
  • 2 cloves garlic
  • 8 dried red chillies
  • 2 spring onions

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 Lee Kum Kee black pepper sauce
  • 1 tbsp sugar

Preparation

Finely chop the ginger and garlic

Soak the red chillies in hot water for 10 minutes

Finely slice the spring onions

Marinate the beef with the marinade ingredients – massage well and refrigerate for at least an hour or ideally overnight for best flavour.

Mix all sauce together in a bowl

Cooking

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 whilst moving through the wok, then remove from pan.

Now heat 1 tbsp. oil in the wok to high heat and add the ginger, garlic, and dried red chilis. Stir-fry for about 30 seconds or until fragrent.

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

Add the sauce bring to vigorous boil.

Remove from heat and tip into a large serving bowl. Garnish with spring onions and serve with steamed rice.

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