Hunan Beef
Ingredients:
- 2 cups broccoli florets
- 2 tablespoons cooking oil
- 2 teaspoons minced garlic
- 4 small dried red chilies
- 1 teaspoon cornstarch dissolved in 2 teaspoons water
Marinade:
- 2 tablespoons soy sauce
- 2 teaspoons cornstarch
- 1 tablespoon Chinese rice wine or dry sherry
- 3/4 pound flank steak, thinly sliced across the grain
Sauce:
- 3 tablespoons Chinese black vinegar or balsamic vinegar
- 1 tablespoon soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 2 teaspoons [[Recipe Ingredient:=sugar|sugar]]
- 2 teaspoons chili garlic sauce
- 1 teaspoon sesame oil
Directions:
1. Combine 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; drain.
4. 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.
5. Add broccoli and sauce to wok; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.
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Name: KJ Kitchens/Hunan Beef
<sharethis /> KJ Kitchens