Hunan Steak 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 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.

HUNAN BEEF AND PEPPERS (POP) AND SESAME SHAO BING (CHINESE PITA)

Steps:

• In a bowl, mix together steak, garlic, ginger, soy sauce, black pepper, wine, chiles, and cornstarch. Let marinate at least 2 hours, but preferably refrigerated overnight.
• Strain the beef and reserve marinade. In a very hot wok filled 1/4 with peanut oil, 'blanch' the beef for 5 seconds only. Set beef aside and pour off all but 2 tablespoons of oil.
• Stir-fry the onions and bell peppers for 3 minutes then add back the beef and the reserved marinade. Bring to a boil and reduce by 50 percent, until thickened.
• Stuff Hunan Beef in the Shao Bing and consume immediately.
• Suggested beverage: Loose teas and Hartley Ostini "Hitching Post" Pinot Noir 1997
• Prepare a saucepan filled with the vegetable oil over medium heat. Slowly add 2 cups of the wheat flour, stirring slowly to ensure that the paste achieves a smooth consistency. Cook for about 5 minutes and then set aside to cool. This is the oil paste.
• In a mixing bowl, dissolve the yeast and sugar in a little warm water. Add 2 cups of the wheat flour and the baking powder and combine. Add more warm water to achieve a dough consistency. Cover the dough with plastic and allow the dough to rise, 45 minutes.
• In a large mixing bowl, combine 1 cup of boiling water with 2 pounds of the wheat flour. Mix until it has a slightly lumpy consistency and then add 1 or more cups of cold water. Continue mixing and kneading until the dough is soft and smooth. Cover the dough with plastic or cloth and let rest for 30 minutes.
• Add the warm water dough to the shao bing and knead until the doughs are incorporated. Cover the mixture and let sit for 15 minutes.
• On a well-floured surface, roll the dough into a flat, rectangular sheet, about 1/16 to 1/8-inch in thickness.
• Spread a generous layer of the oil paste over the surface of the dough. To prevent the oil paste from running off the dough, sprinkle lightly with flour.
• Starting from 1 edge, roll the dough until it becomes 1-inch in diameter. Be sure that the roll is tight. Cut the dough sheet so that the rolled dough may be removed when the diameter is 1 inch. Repeat the process until the entire sheet is transformed into rolls.
• Carefully, so as not to let the oil paste leak out, stretch out the rolls so that the diameter is reduced to 3/4 of an inch. Cut the stretched roll into 4-inch lengths.
• Place 1 of the rolls seam-side up and seal the end using a small rolling pin (this will prevent the oil paste from escaping). Fold the roll into thirds, so that the seam is covered. Then roll this tripled roll into a flat dough about 5-inches by 2-inches. Fold this piece into thirds. The stack should be about 2 by 3/4 inches thick. Flip the piece over so that the seam and fold are on the bottom. Cover and set aside. Repeat the process for the remaining rolls.
• Spread the sesame seeds onto a clean work surface. Flip the square with the smooth face over, onto the sesame seeds. Next, the square may be rolled into either a round or rectangular shape. The round is used in Northern China while the rectangular is common in the South. Rolling presses the sesame seeds into the face of the Shao Bing.
• Preheat the oven to 350 degrees. Place the Shao Bing, sesame seed side down, onto a cookie sheet. Bake for 10 minutes and then flip and bake for another 5 minutes to brown the bottom.
• The uncooked Shao Bing may be frozen for future use. Place the Shao Bing between layers of waxed paper to prevent them from sticking to each other.
• Using scissors as one does in China, cut open the Shao Bing, like you would a pita bread pocket.

HUNAN CHICKEN

Steps:

• Whisk together the chile bean sauce, rice wine, light soy sauce, dark soy sauce, ginger root, green onion, and sugar. Place chicken strips in a large bowl and pour sauce over; refrigerate and allow to marinate for 30 to 40 minutes.
• Heat oil in a deep-fryer or large wok to 375 degrees F (190 degrees C).
• Remove the chicken strips from the marinade and sprinkle with the flour. Deep fry chicken strips until crispy and no longer pink in the center, about 8 minutes. Drain cooked chicken on paper towels; serve hot.

STIR-FRIED BEEF IN SPICY HUNAN SAUCE

Steps:

• Combine marinade ingredients in a bowl and stir in the sliced beef; let stand at room temperature for 20 minutes.
• Mix Hunan Sauce ingredients together in a bowl and set aside.
• After 20 minutes, drain the beef well, saving the marinade, and mix marinade into the Hunan Sauce bowl.
• Heat 1 tablespoon of the peanut oil in a skillet at medium-high heat.
• Stir fry the beef until it is cooked but still a bit rare.
• Remove beef onto a plate.
• Add remaining 2 tablespoons peanut oil to the skillet and stir-fry the Hunan Sauce mixture until fragrant.
• Stir in the beef, heat through and serve.

HUNAN BEEF WITH CUMIN

Steps:

• In a bowl, mix the wine, salt, soy sauces, potato starch or flour and one tablespoon water. Cut the beef across the grain into thin slices and add to marinade.
• In a wok, heat peanut oil to about 275 degrees. Add beef and stir gently for two to three minutes, then remove from oil with a slotted spoon and drain well.
• Pour off all but 3 tablespoons of oil in wok. Over a high flame, add the ginger, garlic, fresh chilies, chili flakes and cumin and stir-fry briefly, until they are fragrant. Return beef to the wok and stir well, seasoning with salt to taste.
• When beef is sizzling and fragrant,add scallion greens and toss briefly. Remove from heat and stir in sesame oil.

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.