Hunan niurou (湖南牛肉)
China
Juicy beef slices stir-fried with hot chilies and aromatic spices characteristic of Hunan province cuisine. A quick dish bursting with bright flavors.
Ingredients
- 340 g beef
- 1 Tbsp oyster sauce
- 1 tsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp Shaoxing rice wine
- 1 tsp potato starch
- 1 pinch white pepper
- 1 tsp neutral cooking oil
- 30 g fresh chili
- 30 g pickled chili
- 56 g celery
- 1 Tbsp garlic
- 1 tsp ginger
Steps
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Place the beef in the freezer for 1‑2 hours until slightly frozen, then slice thinly across the grain.
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In a bowl, combine oyster sauce, light soy sauce, dark soy sauce, Shaoxing rice wine, potato starch, white pepper, and neutral cooking oil. Add the beef and thoroughly work the marinade into the meat so it is fully coated.
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Let the beef marinate for about 10 minutes.
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Heat a wok over very high heat, add 2 tablespoons of neutral cooking oil and quickly coat the walls.
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Add the beef to the scorching wok and stir-fry quickly, constantly stirring, until the meat is no longer pink.
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When the beef is nearly done, add fresh chili, pickled chili, celery, minced garlic and ginger. Keep the high heat, stirring constantly, for about 1‑2 minutes.
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Remove the dish from the heat and serve immediately with steamed rice.