Difference between revisions of "Directory:KJ Kitchens/Hunan Beef"

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== Hunan Beef ==
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=== Ingredients: ===
 
=== Ingredients: ===
 
:* 2 cups [[Recipe Ingredient:=broccoli]] florets  
 
:* 2 cups [[Recipe Ingredient:=broccoli]] florets  
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[[Recipe Contributor:=KJ Kitchens]]
 
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=== Share this page ===
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[[Page Of::Directory:KJ Kitchens|KJ Kitchens]]
 
[[Page Of::Directory:KJ Kitchens|KJ Kitchens]]
 
[[Category:Recipes]]
 
[[Category:Recipes]]
 
[[Category:Chinese Recipes]]
 
[[Category:Chinese Recipes]]

Latest revision as of 21:08, 11 May 2010


Ingredients:

  • 2 cups broccoli florets
  • 2 tablespoons cooking oil
  • 2 teaspoons minced garlic
  • 4 small dried red chilies
  • 1 teaspoon cornstarch dissolved in 2 teaspoons water

Marinade:

  • 2 tablespoons soy sauce
  • 2 teaspoons cornstarch
  • 1 tablespoon Chinese rice wine or dry sherry
  • 3/4 pound flank steak, thinly sliced across the grain

Sauce:

  • 3 tablespoons Chinese black vinegar or balsamic vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon Chinese rice wine or dry sherry
  • 2 teaspoons [[Recipe Ingredient:=sugar|sugar]]
  • 2 teaspoons chili garlic sauce
  • 1 teaspoon sesame oil

Directions:

1. Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes.

2. Combine sauce ingredients in a bowl.

3. Place broccoli in a large pot with 1 inch of boiling water. Boil until tender-crisp, 2 to 3 minutes; drain.

4. 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.

5. Add broccoli and sauce to wok; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.

Hunan Beef KJ Kitchens

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