Crispy Hunan Beef
Crispy Hunan Beef is spicy, saucy, and crunchy on the outside, mixing fried beef with a bold sauce and peppers for great flavor.
Ingredients
For the Marinade
- 2 tablespoons soy sauce for marinade
- 2 teaspoons sesame oil for marinade
- 2 teaspoons rice vinegar for marinade
For the Beef and Coating
- 1 pound flank steak, thinly sliced
- 1/4 cup cornstarch for coating
- Salt to taste
- Black pepper to taste
- 3 tablespoons vegetable oil for frying
For the Sauce
- 3 tablespoons soy sauce for sauce
- 2 tablespoons oyster sauce
- 2 tablespoons chili paste
- 1 tablespoon rice vinegar for sauce
- 1 teaspoon sesame oil for sauce
- 1 teaspoon sugar or honey
- 1/2 cup beef broth or water
- 1/2 teaspoon red pepper flakes
For the Slurry
- 1 tablespoon cornstarch for slurry
- 1 tablespoon water for slurry
For the Vegetables
- 1 red bell pepper sliced
- 1-2 jalapeños sliced
Aromatics
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
For Garnish
- Green onions, sliced for garnish
- Sesame seeds for garnish
Instructions
Preparation
- Marinate beef in soy sauce, sesame oil, and rice vinegar for 30 minutes.
- Mix all sauce ingredients in a bowl and set aside.
- Toss sliced beef with cornstarch, salt, and black pepper until well coated.
Frying
- Heat oil and fry beef in batches until golden and crispy; drain on paper towels.
Cooking
- In the same pan, stir-fry bell pepper, jalapeños, and dried chiles until slightly soft.
- Add garlic and ginger and cook until fragrant, about 30 seconds.
- Return beef to the pan, pour the sauce, then stir in the cornstarch slurry.
- Cook until sauce thickens and coats the beef. Serve hot.
Notes
Serve over plain steamed rice to soak up the sauce. Garnish with sliced green onions and a sprinkle of sesame seeds for color and crunch.