Best Hunan Beef With Cumin Recipes

HUNAN BEEF

Hunan Beef image

Our Hunan Beef recipe is an authentic Chinese version of the dish, not the Americanized version. Try it to taste what Hunan Beef should really be like!

Provided by Bill

Categories Beef

Time 1h

Number Of Ingredients 22

Ingredients

1 pound flank steak ((sliced 1/4-inch thick))
1/4 teaspoon baking soda
2 tablespoons water
1 teaspoon oyster sauce
1/3 cup cornstarch
1 red Holland pepper
1 small green bell pepper or poblano pepper ((100g, deseeded))
1 small red bell pepper ((100g, deseeded))
2 banana peppers ((80g, deseeded))
8 whole dried chili peppers
1/2 teaspoon granulated sugar
2 tablespoons hot water
1/2 teaspoon Chinese black vinegar
2 1/2 tablespoons soy sauce
1/4 teaspoon white pepper
1/3 cup vegetable or canola oil ((for frying))
1 tablespoon fresh ginger ((8g, sliced))
1/2 cup shallots ((thinly sliced, 40g))
2 tablespoons Shaoxing wine
5 cloves garlic ((15g, sliced))
2 tablespoons fermented black beans ((20g, rinsed))
2 scallions ((60g, cut at an angle into 2-inch lengths))

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.

Nutrition Facts : Calories 360 kcal, Carbohydrate 20 g, Protein 28 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 68 mg, Sodium 812 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

HUNAN BEEF WITH CUMIN

Hunan Beef With Cumin image

Categories Beef

Number Of Ingredients 15

Ingredients

1 tablespoon Shaoxing wine or good medium-dry sherry
1/2 teaspoon salt
1 teaspoon Light soy sauce
1 teaspoon dark soy sauce
1 tablespoon potato starch or flour
12 ounces Boneless short rib or other beef steak
1.3/4 cups peanut oil
2 teaspoons minced ginger
1 tablespoon finely chopped garlic
2 fresh red chilies (then twin or Thay red chiles) seeded and finely chopped
3 dried chili flakes
2 teaspoons ground cumin
1 Salt
2 Scallions, green parts only, finely sliced
1 teaspoon sesame oil

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.