Hunan Beef
From coffeebean53 16 years ago
- 7 minutes to make
- Serves 4
A delicious recipe that is easy to make that I found on the internet. I usually substitute broccoli and carrots for the Napa cabbage.
Ingredients
- 3/4 lb. beef flank steak shopping list
- 1 egg white shopping list
- 1 tbsp. cornstarch shopping list
- 2 tbsp. soy sauce shopping list
- 1 tbsp. Szechwan paste (chili paste with garlic) shopping list
- 1 1/2 tsp. cornstarch shopping list
- 1/2 tsp. sugar shopping list
- Several drops of sesame oil shopping list
- 2 minced garlic cloves shopping list
- 4 tbsp. oil shopping list
- 1 lg. bunch Napa (4 c.) (or substitute broccoli and carrots) shopping list
- 1/8 tsp. salt shopping list
- 2 beef bouillon shopping list
- 1/4 c. red wine shopping list
- 1/2 c. water shopping list
- 1 bunch green onions shopping list
How to make it
- Slice beef across grain in thin slices. In bowl, combine beef with egg white and 1 tablespoon cornstarch; set aside.
- In a separate bowl, stir together soy sauce and chili paste; blend in 1 1/2 teaspoons cornstarch, sugar, sesame oil and garlic; set aside.
- Heat 2 tablespoons oil in Wok or large skillet. Stir-fry meat, half at a time, 1 1/2 - 2 minutes adding oil, if needed. Return all meat to skillet. Add sauce mixture; cook and stir until thickened. Remove meat (keep warm). Wipe skillet clean. Heat remaining oil; add green onions, stir-fry 1 1/2 - 2 minutes. Add Napa , wine, bouillon, water and salt. Stir-fry 45 seconds. Pour beef with this and serve on rice.
The Rating
Reviewed by 6 people-
Very tasty and looking forward to trying,thanks for anouther great post...
robertg
in loved it
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Sounds delish! I love Hunan Beef.
gapeach55
in Covington loved it
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