Spicy Hunan Beef Recipes

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HUNAN BEEF WITH CUMIN



Hunan Beef With Cumin image

This fragrant beef stir-fry is an adaptation of one found in Fuchsia Dunlop's "Revolutionary Chinese Cookbook," whose subject is the food of Sichuan's less celebrated eastern neighbor, Hunan province. Cumin, a spice rarely used in Chinese cooking, chiles, chile flakes and garlic create a heated yet sophisticated flavor profile.

Provided by Anne Mendelson

Categories     easy, quick, main course

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 15

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 (tien tsin or Thai red chiles), seeded and finely chopped
2 to 4 teaspoons dried chili flakes
2 teaspoons ground cumin
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.

Nutrition Facts : @context http, Calories 1080, UnsaturatedFat 84 grams, Carbohydrate 5 grams, Fat 112 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 23 grams, Sodium 476 milligrams, Sugar 1 gram, TransFat 1 gram

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

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

GARLIC HUNAN BEEF



Garlic Hunan Beef image

Garlic Hunan Beef is a spicy stir fried beef with garlic, ginger and thai chilies, this dish is one of the most popular Chinese food dishes you'd order at your favorite authentic restaurant.

Provided by Sabrina Snyder

Categories     Main Dish

Time 2h10m

Number Of Ingredients 10

1 pound flank steak (, sliced thinly against the grain)
1 tablespoon garlic (, minced)
1 tablespoon ginger (, minced)
2 tablespoons soy sauce
1/2 tablespoon coarse ground black pepper
1/3 cup Shaoxing wine
2 dry Thai bird chiles (, de-stemmed and crushed)
1 tablespoon corn starch
1/4 cup canola oil
sesame seeds for garnish (, optional)

Steps:

  • In a large ziploc bag add the steak, garlic, ginger, soy sauce, black pepper, wine, chiles, and cornstarch.
  • Marinate for at least two hours, I recommend overnight.
  • Heat your wok on high and add the canola oil.
  • Remove the beef from the marinade (reserve the marinade) and add to the wok.
  • Cook the beef for 30 second on each side until caramelized.
  • Add in the reserved marinade and stir to combine until thickened, 15-30 seconds.
  • Serve immediately with steamed broccoli and rice.

Nutrition Facts : Calories 326 kcal, Carbohydrate 5 g, Protein 26 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 68 mg, Sodium 564 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SUPER-SIMPLE, SUPER-SPICY MONGOLIAN BEEF



Super-Simple, Super-Spicy Mongolian Beef image

This is a great-tasting recipe that is easy to prepare ahead and takes minutes to actually cook it! Serve with rice and veggie side for a nice family dinner!

Provided by Ang

Categories     World Cuisine Recipes     Asian     Chinese

Time 1h21m

Yield 4

Number Of Ingredients 9

¼ cup soy sauce
1 tablespoon hoisin sauce
1 tablespoon sesame oil
2 teaspoons white sugar
1 tablespoon minced garlic
1 tablespoon red pepper flakes
1 pound beef flank steak, thinly sliced
1 tablespoon peanut oil
2 large green onions, thinly sliced

Steps:

  • Whisk together soy sauce, hoisin sauce, sesame oil, sugar, garlic, and red pepper flakes in a bowl. Toss beef with marinade, cover, and refrigerate 1 hour to overnight.
  • Heat peanut oil in a wok or large, nonstick skillet over high heat. Add the green onions, and cook for 5 to 10 seconds before stirring in the beef. Cook and stir until the beef is no longer pink and is beginning to brown, about 5 minutes.

Nutrition Facts : Calories 199.5 calories, Carbohydrate 7.9 g, Cholesterol 25.4 mg, Fat 11.9 g, Fiber 1.2 g, Protein 15.4 g, SaturatedFat 3.1 g, Sodium 995.8 mg, Sugar 4 g

HUNAN BEEF



Hunan Beef image

I love hunan beef but could not find any on this site. I found this by Lila Voo BellaOnline's Chinese Food Editor. I learned that Hunan is a region in China known for their hot and spicy food. This uses Thai chilies, so if you don't like heat, you may want to remove the seeds the first time you make this.

Provided by Charlotte J

Categories     Meat

Time 25m

Yield 2 serving(s)

Number Of Ingredients 13

1 lb lean beef
1/4 teaspoon meat tenderizer
1 tablespoon soy sauce
1 tablespoon cornstarch
1/2 tablespoon peanut oil
4 large dried Thai red chili peppers
1 teaspoon salt
2 tablespoons peanut oil
1/2 teaspoon jarred pre chopped garlic
2 teaspoons rice wine vinegar
2 tablespoons soy sauce
1 teaspoon sugar
1/8 teaspoon ground ginger

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.

STIR-FRIED BEEF IN SPICY HUNAN SAUCE



Stir-Fried Beef in Spicy Hunan Sauce image

The sauce can't be beat for flavor, and like any stir-fry, the recipe works best if you have all of the ingredients/mixtures ready before you begin to cook. I like to serve this beef dish with rice and fresh,lightly steamed or stir-fried green beans or broccoli.

Provided by Northwest Lynnie

Categories     Meat

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb beef flank steak or 1 lb beef top sirloin steak, very thinly sliced across-the-grain
3 tablespoons peanut oil, divided
1 tablespoon soy sauce
2 tablespoons dry sherry
3 tablespoons water
2 green onions, thinly sliced
1 tablespoon minced fresh ginger
4 garlic cloves, minced
1 tablespoon asian chili paste with garlic (or to taste)
2 tablespoons sugar
2 tablespoons dry sherry
1 tablespoon toasted sesame oil
1 tablespoon distilled white vinegar
1/4 teaspoon fresh ground black pepper

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.

Nutrition Facts : Calories 397.1, Fat 24.1, SaturatedFat 6.6, Cholesterol 91.8, Sodium 314.6, Carbohydrate 8.8, Fiber 0.4, Sugar 6.7, Protein 32.1

SPICY HUNAN BEEF



SPICY HUNAN BEEF image

Yield 4

Number Of Ingredients 17

1 pound flank steak, sliced thinly against the grain (about 1/4-inch thick)
1 tablespoon peanut or vegetable oil
1 tablespoons finely chopped ginger
1 tablespoon finely chopped garlic
6 to 8 dried red chilis
2 scallions, green parts thinly sliced
Marinade:
1 tablespoons Chinese rice wine or dry sherry
1 tablespoons soy sauce
2 teaspoons cornstarch
Sauce:
1 tablespoon soy sauce
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons chili oil
1 teaspoon chili sauce
2 teaspoons ground cumin
1/4 teaspoon black pepper

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.

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2012-02-27 Hunan's version of stir-fried beef with cumin combines cumin with the fresh and dried chilis the province is known for. My version is pretty spicy, but manageable (maybe 2 out of 3 chili pepper rating.) Buy the tenderest beef you can find and slice it very thin, for quick stir-frying. (Throwing it in the freezer for 15 to 20 minutes before preparation firms it up to make slicing easier.) And ...
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SPICY HUNAN BEEF RECIPES
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2019-09-06 · Spicy Hunan Beef. by Kirbie Jump to Recipe. This popular Chinese dish features incredibly tender slices of beef cooked with chili peppers, garlic and cumin. … Estimated Reading Time 4 mins. In a large bowl, add beef, wine, soy sauces, and potato starch. Mix until beef is evenly coated. Let stand for about 10 minutes. While beef is marinating, prep your remaining ingredients ...
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