Hunan Beef

Hunan Beef,Hunan, China


2 cups broccoli
2 tbs cooking oil
2 ts minced garlic
4 small dried red chilies
1 ts cornstarch dissolved in 2 ts of water


2 tbs soy sauce
2 ts cornstarch
1 tbs Chinese rice wine or dry sherry
3/4 pound flank steak, thinly sliced across the grain


3 tbs Chinese black vinegar or balsamic vinegar
1 tbs soy sauce
1 tbs Chinese rice wine or dry sherry
2 ts sugar
2 ts chili garlic sauce
1 ts sesame oil


1. Combine all the marinade ingredients in a bowl. Add beef and stir to coat. Let  stand for 10 minutes.

2. Combine sauce ingredients in a bowl.

3. Place broccoli in a large pot with 1 inch of boiling water. Boil until tender−crisp (2 to 3 minutes) and drain.

4. Place a wok over high heat until hot. Add oil in a swirling motion to coat the sides. Add garlic and chilies and cook, stirring, until fragrant (about 10 seconds). Add beef and stir−fry until it turns darker (1 1/2 to 2 minutes).

5. Add broccoli and sauce to wok; bring to a boil. Add cornstarch solution and cook, keep stirring until sauce boils and thickens.


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