Authentic Hunan Chili Beef Recipe | Easy & Flavorful

INGREDIENTS

1 beef flank steak (about 1 pound) 3 tablespoons reduced-sodium soy sauce 3 tablespoons vegetable oil, divided 1 tablespoon rice wine or dry sherry 1 tablespoon cornstarch 2 teaspoons brown sugar 1 cup drained canned baby corn 3 green onions, cut into 1-inch pieces 1 small piece fresh ginger (1 inch long), peeled and minced 2 cloves garlic, minced 1/4 small red bell pepper, cut into 1/4-inch strips 1 jalapeño pepper,* halved, stemmed, seeded and cut into strips 1 teaspoon hot chili oil Hot cooked rice *Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

PREPARATION:

1. Cut flank steak lengthwise in half, then across the grain into 1/4-inch-thick slices. Combine soy sauce, 1 tablespoon vegetable oil, wine, cornstarch and brown sugar in medium bowl. Add beef and toss to coat; set aside.
2. Heat wok over high heat 1 minute or until hot. Drizzle 1 tablespoon vegetable oil into wok and heat 30 seconds. Add half of beef mixture; stir-fry until well browned. Remove to large bowl. Repeat with remaining 1 tablespoon vegetable oil and beef mixture. Reduce heat to medium.
3. Add corn, onions, ginger and garlic to wok; stir-fry 1 minute. Add red pepper and jalapeño; stir-fry 1 minute.
4. Return beef and any accumulated juices to wok with chili oil. Toss to combine; cook until heated through. Serve with rice.

This recipe appears in: Chinese