Hunan beef is another great spicy Asian dish. Although not at the top of my list, I do enjoy making it once in awhile. This dish consists of deep fried strips of beef, broccoli, and a spicy sauce. If you don’t want to deep fry the beef, it can be cooked in the pan as well. I usually prefer to deep fry because I enjoy the texture better. This recipe gets its spice from Chili paste with garlic. If you want less heat you can reduce the amount added to the sauce. Placing the beef into the freezer for about an hour before slicing will make the beef easier to slice and allow you to get thinner strips. If you don’t want to use broccoli, you can replace it with another vegetable or several other kinds of vegetables. Serve with white rice.
3/4lb flank steak (sliced into thin strips)
1 egg white
1 tablespoon cornstarch
oil (for frying)
2 tablespoons soy sauce
1 tablespoon chili paste with garlic
1 ½ teaspoons cornstarch
½ teaspoon sugar
Several drops sesame oil (to taste)
2 garlic cloves (minced)
4 cups broccoli florets
1 tablespoon dry sherry
1/8 teaspoon salt
Step 1: In a medium bowl combine beef, egg white and cornstarch. Mix well and set aside. In another bowl mix together soy sauce and chili paste. Mix in 1 ½ teaspoon cornstarch, sugar, sesame oil, and garlic. Set aside.
Step 2: Heat oil in a deep fryer to 375 degrees. Deep fry strips of beef in batches for about 2-3 minutes or until golden brown. Drain on paper towels.
Step 3: Heat a wok or skillet over medium-high heat. Add the sauce mixture to the wok and cook until it becomes thickened and bubbly. Mix in cooked beef strips and cook for 1 minute. Remove beef and sauce from the pan to a platter and set aside.
Step 4: Wipe the fry pan clean. Heat 1 tablespoon of oil in the wok or skillet over medium high heat. Add sherry and salt. Add broccoli florets and stir fry for 1 minute. Serve broccoli with the beef mixture and white rice.