Best Hunan Beef Recipes

STIR-FRIED BEEF IN SPICY HUNAN SAUCE

Steps:

• Combine marinade ingredients in a bowl and stir in the sliced beef; let stand at room temperature for 20 minutes.
• Mix Hunan Sauce ingredients together in a bowl and set aside.
• After 20 minutes, drain the beef well, saving the marinade, and mix marinade into the Hunan Sauce bowl.
• Heat 1 tablespoon of the peanut oil in a skillet at medium-high heat.
• Stir fry the beef until it is cooked but still a bit rare.
• Remove beef onto a plate.
• Add remaining 2 tablespoons peanut oil to the skillet and stir-fry the Hunan Sauce mixture until fragrant.
• Stir in the beef, heat through and serve.

HUNAN BEEF WITH CUMIN

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.

HUNAN BEEF

Steps:

• Remove all the fat from the beef and partially freeze beef for ease in slicing.
• Cut it across the grain into thin 1½ inch slices.
• Place the beef slices in a container with a tight fitting lid and add the marinade in the following steps.
• First add the meat tenderizer by sprinkling it sparsely so that it hits each piece of meat.
• Next add the soy and stir.
• Then sprinkle on the cornstarch coating each piece.
• Finally add the oil and stir to coat all of the meat.
• Let the meat marinate at room temperature for 30 minutes.
• While the meat marinates, chop the Thai chilies into tiny pieces, set them aside.
• Once the meat has marinated, velvet it by bringing a pot of water with the salt and just 1 tablespoon of the peanut oil to boil.
• Add the meat and let it cook for 1 minute, remove it with a slotted spoon and set it aside.
• Heat the remaining tablespoon of peanut oil on high in a non stick pot or wok.
• Add the chilies and garlic and stir fry them for 1 minute.
• Add the beef, ginger, vinegar, soy sauce and sugar and stir fry everything for 1 more minute then remove the wok from the heat.
• Serve with steamed vegetables and rice.

HUNAN BEEF AND PEPPERS (POP) AND SESAME SHAO BING (CHINESE PITA)

Steps:

• In a bowl, mix together steak, garlic, ginger, soy sauce, black pepper, wine, chiles, and cornstarch. Let marinate at least 2 hours, but preferably refrigerated overnight.
• Strain the beef and reserve marinade. In a very hot wok filled 1/4 with peanut oil, 'blanch' the beef for 5 seconds only. Set beef aside and pour off all but 2 tablespoons of oil.
• Stir-fry the onions and bell peppers for 3 minutes then add back the beef and the reserved marinade. Bring to a boil and reduce by 50 percent, until thickened.
• Stuff Hunan Beef in the Shao Bing and consume immediately.
• Suggested beverage: Loose teas and Hartley Ostini "Hitching Post" Pinot Noir 1997
• Prepare a saucepan filled with the vegetable oil over medium heat. Slowly add 2 cups of the wheat flour, stirring slowly to ensure that the paste achieves a smooth consistency. Cook for about 5 minutes and then set aside to cool. This is the oil paste.
• In a mixing bowl, dissolve the yeast and sugar in a little warm water. Add 2 cups of the wheat flour and the baking powder and combine. Add more warm water to achieve a dough consistency. Cover the dough with plastic and allow the dough to rise, 45 minutes.
• In a large mixing bowl, combine 1 cup of boiling water with 2 pounds of the wheat flour. Mix until it has a slightly lumpy consistency and then add 1 or more cups of cold water. Continue mixing and kneading until the dough is soft and smooth. Cover the dough with plastic or cloth and let rest for 30 minutes.
• Add the warm water dough to the shao bing and knead until the doughs are incorporated. Cover the mixture and let sit for 15 minutes.
• On a well-floured surface, roll the dough into a flat, rectangular sheet, about 1/16 to 1/8-inch in thickness.
• Spread a generous layer of the oil paste over the surface of the dough. To prevent the oil paste from running off the dough, sprinkle lightly with flour.
• Starting from 1 edge, roll the dough until it becomes 1-inch in diameter. Be sure that the roll is tight. Cut the dough sheet so that the rolled dough may be removed when the diameter is 1 inch. Repeat the process until the entire sheet is transformed into rolls.
• Carefully, so as not to let the oil paste leak out, stretch out the rolls so that the diameter is reduced to 3/4 of an inch. Cut the stretched roll into 4-inch lengths.
• Place 1 of the rolls seam-side up and seal the end using a small rolling pin (this will prevent the oil paste from escaping). Fold the roll into thirds, so that the seam is covered. Then roll this tripled roll into a flat dough about 5-inches by 2-inches. Fold this piece into thirds. The stack should be about 2 by 3/4 inches thick. Flip the piece over so that the seam and fold are on the bottom. Cover and set aside. Repeat the process for the remaining rolls.
• Spread the sesame seeds onto a clean work surface. Flip the square with the smooth face over, onto the sesame seeds. Next, the square may be rolled into either a round or rectangular shape. The round is used in Northern China while the rectangular is common in the South. Rolling presses the sesame seeds into the face of the Shao Bing.
• Preheat the oven to 350 degrees. Place the Shao Bing, sesame seed side down, onto a cookie sheet. Bake for 10 minutes and then flip and bake for another 5 minutes to brown the bottom.
• The uncooked Shao Bing may be frozen for future use. Place the Shao Bing between layers of waxed paper to prevent them from sticking to each other.
• Using scissors as one does in China, cut open the Shao Bing, like you would a pita bread pocket.

HUNAN BEEF WITH CUMIN

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.

STIR FRIED BEEF IN SPICY HUNAN SAUCE RECIPE - (4/5)

Steps:

• Combine marinade ingredients in a bowl and stir in the sliced beef; let stand at room temperature for 20 minutes. Mix Hunan Sauce ingredients together in a bowl and set aside. After 20 minutes, drain the beef well, saving the marinade, and mix marinade into the Hunan Sauce bowl. Heat 1 tablespoon of the peanut oil in a skillet at medium-high heat. Stir fry the beef until it is cooked but still a bit rare. Remove beef onto a plate. Add remaining 2 tablespoons peanut oil to the skillet and stir-fry the Hunan Sauce mixture until fragrant. Stir in the beef, heat through and serve. Read more: http://www.food.com/recipe/stir-fried-beef-in-spicy-hunan-sauce-154976#ixzz1ioTex994

HUNAN BEEF

Steps:

• Partially frozen meat is easier to slice. Cut beef across the grain into bite-size pieces. Cut on a slant for wider slices. Keep the pieces uniform and about 1/8 inch in thickness. Mix with the marinade in a bowl (soy sauce, water and cornstarch at the beginning of the ingredient list).
• Cut leeks into 1 1/2 inch slanted sections, then cut the section crosswise into halves. Separate them into individual petals. Discard the tough leaves. Wash leeks in a large bowl filled with water, stirring to let the sandy particles settle down to the bottom of the bowl. Will have to do multiple times in order to ensure all the sandy particles are removed. Drain in a colander.
• Mince ginger and garlic.
• Heat the wok until very hot. Add 3 tablespoons oil and heat until hot. Add ginger, garlic and red pepper. Cook for a few seconds and don't let them burn. Quickly add the beef, stirring until beef is just cooked, about 1-2 minutes. Remove from wok.
• If not enough oil left, add 1 tablespoon oil to the wok. Over medium heat, stir fry the leeks for about 1 minute. Return the beef. Give the sauce mixture a good stir (starting at 2nd soy sauce thru 1/4 cup water) and add to the wok. Stir over high heat until it thickens and coats the meat. Remove from wok and serve.

HUNAN SMOKED BEEF RIBS

Steps:

• To make the rub, combine all rub ingredients in a small bowl, and stir to combine evenly. Rub this mixture evenly all over the ribs using slight pressure of the hand to tear the micro fibers of the meat. Place the rubbed ribs in a large re-sealable bag and place in the refrigerator to marinate overnight.
• The next day prepare the sauce by combining the Hoisin sauce in a medium bowl; add the grated ginger, garlic, orange juice, sherry and sesame seeds.
• Strain the wood chips. Place 1 cup of dry wood chips on a large sheet of aluminum foil; mix in 2 cups of the wet until evenly distributed. Close the foil up loosely and make a sealed pouch. Pierce the pouch in several spots top and bottom. Repeat to make 3 pouches in total.
• Remove the ribs from the refrigerator and allow them to come to room temperature. Prepare barbecue by removing grates, placing a drip pan on one side of grill and place a smoke pouch on the other side. Replace the grates over the drip pan only.
• Preheat the grill for indirect cooling by leaving the 2 burners off under the drip pan and putting the heat on under the smoke pouch. Allow to heat to a temperature of 220F heat. Once smoke begins to form, lift the lid and place the ribs on the grill over the drip pan where there is no heat. Close lid and smoke for 2 1/2 hours, changing the smoke pouch when the smoke dissipates.
• After 2 1/2 hours, baste the ribs with the sauce. Close lid and continue to cook for 1 hour basting every 30 minutes. Ribs will be done when you can pull them from the bone with ease.
• Remove ribs from grill; loosely tent with foil and let rest for 20 minutes before cutting and serving. Serve with leftover Hunan sauce.

SPICY HUNAN BEEF

Steps:

• Marinate the beef: In a large bowl, combine the marinade ingredients. Add the beef and toss well to coat. Let stand for 10 to 15 minutes. In a small bowl, combine the ingredients for the sauce. Heat the peanut or vegetable oil in a wok or pan over medium-high heat. Add the beef and spread it out over the bottom of the wok. Let it sear untouched for 1 minute. Stir-fry for another 1 minute. When the beef is still a little pink in the middle, add the ginger, garlic, and dried red chilis. Stir-fry for about 30 seconds, just until fragrant). Add the sauce and stir to coat. Continue cooking just until the beef is no longer pink, about another 1 minute. Remove from the heat, garnish with scallions, and serve.

AUTHENTIC HUNAN BEEF

Steps:

• Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes.
• Combine sauce ingredients in a bowl. Place broccoli in a large pot with 1 inch of boiling water. Boil until tender-crisp, 2 to 3 minutes; drain.
• 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. Add broccoli and sauce to wok; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.