Hunan Beef -A Spicy Beef Stir Fry Popular Across the Country
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
2
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Calories
555 kcal
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Course
Main Course
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Cuisine
Chinese
Hunan Beef -A Spicy Beef Stir Fry Popular Across the Country
Description
Preparing Hunan Beef involves slicing beef thinly for quick cooking and marinating it with a blend of oyster and soy sauces, cooking wine, salt, pepper, and starch to tenderize and flavor the meat. Vegetables including Thai red peppers, pickled yellow peppers (or substitutes), celery, garlic, and ginger are prepared while the beef marinates.
The stir-fry is cooked in a hot wok with oil: the beef is seared briefly then removed; aromatics and peppers are fried until aromatic, then the beef is returned to the wok with celery, oyster sauce, and sugar for a quick final toss. The result is a dish with spicy heat from fresh and pickled peppers, savory depth from sauces, and a combination of tender and crunchy textures.
Serving Hunan Beef over steamed rice balances the spicy flavors. The pickled yellow pepper adds distinctive tanginess; if unavailable, Thai chili peppers and a splash of vinegar or lemon juice make a good substitute.
Ingredients
- 200 g beef tenderloin
- 5 Thai red peppers , or taste
- 5 pickled yellow pepper , or replaced by thai chili peppers (Note1)
- 1 bunch celery , cut into small sections
- 2 garlic chopped, cloves
- 1 ginger chopped, thumb-sized piece
- salt small pinch
- 1/4 tsp. sugar
- 1 tbsp. oyster sauce
- 3 tbsp. neutral cooking oil generic cooking oil
Marinating sauce
- 1 tbsp. cooking wine
- 1 tbsp. oyster sauce , can be replaced by light soy sauce
- 1/2 tsp. dark soy sauce
- salt around 1/8 tsp, small pinch
- pinch black pepper
- 1 tbsp. starch
- 1/2 tbsp. vegetable oil
- 2 tsp. soy sauce light
Instructions
- Cut beef into thin slices (as thin as possible). If you are not skilled at cutting, frozen the beef for around 10 or 15 minutes before cutting.
- Transfer beef into a large bowl and then add salt, dark soy sauce, oyster sauce, light soy sauce, cooking wine, and pepper. Mix competely and set aisde for 15 minutes. Then add starch to mix well. Coat with vegetable cooking oil.
- Prepare all the side ingredients, cut peppers, celery, garlic and ginger.
- Heat the wok first and then also heat up cooking oil in a wok until warm and then spread the beef slices for around 30 seconds. Transfer out.
- Return the extra oil to the wok, and fry garlic, ginger, and all the peppers until aroma.
- Returan the beef in; add celery, oyster sauce and sugar too. Give a quick fry. Transfer and serve with steamed rice immediately.
Notes
- If pickled yellow peppers aren’t available, substitute with other pickled peppers or fresh Thai chili peppers plus about 1/4 teaspoon rice vinegar or lemon juice to add acidity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 555 kcal
% Daily Value*
| Calories | 555kcal | 28% |
| Carbohydrates | 12g | 4% |
| Protein | 21g | 42% |
| Fat | 46g | 71% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 70mg | 23% |
| Sodium | 2803mg | 117% |
| Potassium | 625mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 350IU | 7% |
| Vitamin C | 78.5mg | 87% |
| Calcium | 38mg | 4% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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