Hunan Beef Stir-fry (小炒黄牛肉)
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 mins
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Marinate
10 mins
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Total Time
20 mins
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Servings
2
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Calories
426 kcal
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Course
Main Course
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Cuisine
Chinese
Hunan Beef Stir-fry (小炒黄牛肉)
Description
Hunan Beef Stir-fry (小炒黄牛肉) starts by slicing skirt steak thinly across the grain, making the beef tender and easier to cook quickly. The beef is marinated in a combination of oyster sauce, light and dark soy sauce, Shaoxing rice wine, cornstarch, white pepper, and a touch of oil. This marinade imparts umami, subtle sweetness, and helps tenderize the meat. Marination is brief, about 10 minutes, just enough for flavor absorption without compromising texture.
For stir-frying, the wok is heated on high until smoking hot, then oil is added before the beef goes in to sear rapidly. The beef is tossed to cook evenly until it mostly loses its pink color. Fresh and pickled chili peppers, celery, minced garlic, and ginger are added and tossed briefly to retain their crunch and vibrancy, and to build aromatic spice layers typical of Hunan cuisine. Cooking time is short, preserving the beef’s tenderness and the vegetables’ texture.
The finished dish delivers a savory, spicy, and aromatic stir-fry with tender beef slices coated in a flavorful marinade. The fresh and pickled chilis impart distinct heat and tang, while celery adds crunch and brightness. Served immediately with steamed rice, it makes a balanced and lively meal that showcases quick cooking and bold flavors.
Skirt steak is recommended for the best texture, but flank, sirloin, or round steak also work well for quick stir-fries.Using a traditional carbon steel wok provides high heat and even cooking; if using non-stick cookware, add oil before heating to prevent damage.
Ingredients
For the beef
- 12 oz skirt steak about 12oz, see note 1, or flank steak
- 1 tablespoon oyster sauce
- 1 teaspoon soy sauce light
- 1 teaspoon dark soy sauce
- 1 teaspoon Shaoxing rice wine
- 1 teaspoon cornstarch
- 1 pinch white pepper
- 1 teaspoon neutral cooking oil
For stir-frying
- 2 tablespoon neutral cooking oil
- 1 oz chilli pepper or to taste, fresh, chopped
- 1 oz chilli pepper or to taste, pickled, chopped
- 2 oz celery can be replaced by coriander, julienned
- 1 tablespoon garlic minced
- 1 teaspoon ginger minced
Instructions
Marinate the beef
- Cut the beef into thin slices across the grain. To make cutting easier, you may put it in the freezer for 1-2 hours until it’s semi-frozen.
- In a bowl, mix oyster sauce, light soy sauce, dark soy sauce, Shaoxing rice wine, cornstarch and white pepper. Put in the beef. Gently rub until the meat fully absorbs the marinade.
- Add 1 teaspoon of oil and mix well. Leave to marinate for 10 minutes or so.
Stir-fry the dish
- Heat an empty wok over high heat until smoking hot (see note 2 if using non-stick cookware). Pour in 2 tablespoons of oil and swirl to coat the perimeter of the wok.
- Add the beef. Separate and flip the pieces with chopsticks to fry them evenly.
- As soon as most of the beef loses its pinkness, put in the rest of the ingredients (fresh chilli, pickled chilli, celery, garlic and ginger). Retain the high heat and toss constantly for about 1 minute.
- Dish out and serve immediately with steamed rice.
Notes
- Skirt steak offers ideal texture; flank, sirloin, or round steak are suitable substitutes.
- Prefer a carbon steel wok for best heat; with non-stick pans, always add oil before heating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 426kcal | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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