Hunan Beef

 Not a fan!

I don't think I've ever started a blog with "Not a fan!" I followed this recipe 100%. It was spicy, for sure, but not blow you head off spicy. 

Overally, I just didn't like the flavor. 

Hunan Beef
Recipe from Savorytooth.com

Serves 2

• 12 ounces flank steak or other beef steak

  

  Photo from SavoryTooth.com

• 3 T canola oil or peanut oil
• 2 scallions thinly sliced

Marinade:

• 2 T rice cooking wine
• 1 T soy sauce
• 1 T corn starch
• 1/2 tsp coarsely ground black pepper
• 1/4 tsp salt

Sauce:

• 3 cloves garlic minced
• 1 T minced fresh ginger
• 1 T Asian red chili sauce (like sriracha)
• 1 tsp ground cumin

In a large bowl, stir together marinade ingredients until the corn starch is dissolved. Slice the beef against the grain into thin slices (about 1/4 inch thick) and add to the bowl with the marinade. Stir the beef with the marinade until it’s all soaked up. Set aside.

In a small bowl, combine all sauce ingredients, stirring together until mixed. Set aside.

In a wok, add canola oil and heat over medium-high heat for a few minutes until hot. Add beef and fry in the oil for a few minutes until browned, constantly stirring and flipping the beef slices. Use a slotted spoon to transfer only the beef to a plate, leaving the oil in the wok.

Reduce to medium heat. Add prepared sauce and cook for less than a minute until fragrant, stirring frequently. Return the beef back to the wok and stir together with the sauce for a few minutes until well-mixed.

Remove the wok from heat. Stir in sliced scallions and serve.