Authentic Hunan Beef Recipes

HUNAN BEEF

Steps:

• In a medium bowl, combine the sliced flank steak with the baking soda, water and oyster sauce. Massage these ingredients into the beef until any liquid has been absorbed by the meat. Marinate for 30 minutes.
• Lightly dredge all of the beef slices in cornstarch. Set aside until ready to fry.
• Slice all the fresh peppers crosswise into thin slices on the diagonal. Set aside the dried red peppers. Do not break them open or chop unless you want a very spicy Hunan Beef!
• Stir the sugar into 2 tablespoons of hot water until dissolved. Add the Chinese black vinegar, soy sauce, and ground white pepper. Mix until well combined and set aside.
• Heat your wok over high heat until smoking. Spread ⅓ cup oil around the wok, and sear the beef in three batches on both sides until browned and slightly crispy on the outside. Be sure the wok and oil are hot each time you add a batch of beef.
• Drain the crispy beef by moving it up to the side of the wok. The oil will drain to the bottom and you can then transfer the beef to a sheet pan or plate. No need for paper towels or wire racks!
• After frying the beef, leave about 2 tablespoons of the oil in the wok, and remove any excess. If your wok got burned in the frying process, this is a good time to wash it. While you want the beef flavor from frying, you definitely don't want burned bits in the stir-fry if you got carried away with the heat during frying.
• Set the wok over medium heat. Add the sliced ginger and fry until caramelized, about 30 seconds.
• Next, add the shallots. Continue to fry for another 30 seconds, and add the fresh peppers (except for the red holland or fresno peppers). Turn the heat up to high and stir-fry for 1 minute to get a nice sear on the peppers.
• Clear a section on the bottom of the wok, and add the dried chili peppers. Let them toast in the oil for 20 seconds. (If you want your dish spicier, add the dried chili peppers earlier, along with the shallots.)
• Next, pour the Shaoxing wine around the perimeter of the wok. Add the sliced garlic, fermented black beans, and the red Holland or Fresno peppers. Stir-fry for another 30 to 60 seconds on high heat.
• Next, add the fried beef and pour over the pre-prepared sauce. Maintain the highest heat possible and stir-fry everything together for 20 seconds. Add the scallions. Continue to stir fry until most--if not all--of the sauce has evaporated.

HUNAN-STYLE CHICKEN

Steps:

• Stir together the honey, peppercorns, salt, soy sauce, and sherry in a large bowl; add the chicken and toss to coat.
• Heat the oil in a large skillet over medium-high heat.
• Add the ginger, garlic, red chile pepper, and green onions; cook and stir until fragrant, no more than 30 seconds. Stir in the chicken and soy sauce mixture; fry another 3 minutes. Reduce heat to low, cover. Simmer until the chicken is no longer pink in the center, 5 to 10 minutes.
• Whisk together the bean sauce, vinegar, and sesame oil in a small bowl; pour over the chicken and stir. Turn heat to high and allow to cook 1 minute. Serve immediately.

HUNAN BEEF

Steps:

• Remove all the fat from the beef and partially freeze beef for ease in slicing.
• Cut it across the grain into thin 1½ inch slices.
• Place the beef slices in a container with a tight fitting lid and add the marinade in the following steps.
• First add the meat tenderizer by sprinkling it sparsely so that it hits each piece of meat.
• Next add the soy and stir.
• Then sprinkle on the cornstarch coating each piece.
• Finally add the oil and stir to coat all of the meat.
• Let the meat marinate at room temperature for 30 minutes.
• While the meat marinates, chop the Thai chilies into tiny pieces, set them aside.
• Once the meat has marinated, velvet it by bringing a pot of water with the salt and just 1 tablespoon of the peanut oil to boil.
• Add the meat and let it cook for 1 minute, remove it with a slotted spoon and set it aside.
• Heat the remaining tablespoon of peanut oil on high in a non stick pot or wok.
• Add the chilies and garlic and stir fry them for 1 minute.
• Add the beef, ginger, vinegar, soy sauce and sugar and stir fry everything for 1 more minute then remove the wok from the heat.
• Serve with steamed vegetables and rice.

AUTHENTIC CHINESE HUNAN BEEF RECIPE [2022] (BEST-EVER)

Steps:

• In a large pan over high heat, heat the vegetable oil.
• Season the steak with salt and pepper to taste and place it in a single layer in the pan.
• 3-4 minutes per side, or until browned. If necessary, cook in multiple batches.
• Place the beef on a plate after removing it from the pan. Keep warm by covering.
• Toss in the broccoli, celery, and bell pepper. Cook, stirring occasionally, for 4-5 minutes, or until the vegetables are tender. Season to taste with salt and pepper. Add the baby corn and mix well. Cook for 30 seconds more after adding the garlic.
• Return the beef to the pan with the vegetables.
• Whisk together the beef broth, soy sauce, oyster sauce, rice vinegar, honey, chili paste, and cornstarch in a small bowl.
• Bring the sauce to a simmer over the steak and vegetables. Cook for 1-2 minutes, or until the sauce thickens. If desired, serve immediately over rice.

AUTHENTIC HUNAN BEEF

Steps:

• Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes.
• Combine sauce ingredients in a bowl. Place broccoli in a large pot with 1 inch of boiling water. Boil until tender-crisp, 2 to 3 minutes; drain.
• Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and chilies and cook, stirring, until fragrant, about 10 seconds. Add beef and stir-fry until no longer pink, 1-1/2 to 2 minutes. Add broccoli and sauce to wok; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.