Hunan Beef (湖南牛肉)

• 300g rump or ribeye steak
• 1 tbsp oil
• 5 slices ginger
• 2 cloves garlic
• 8 dried red chillies
• 2 spring onions
• 100 ml chicken stock

The Marinade

• 1 tbsp rice wine
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• ½ tsp sugar
• 2 tsp ground cumin
• 2 tsp corn flour

The Sauce

• 1 tbsp light soy sauce
• 1 tbsp rice wine
• 2 tsp chiu chow chili oil
• 1 tsp chilli bean sauce
• ½ tbsp black pepper sauce (can use oyster sauce with a decent amount of ground black pepper instead)
• 1 tbsp sugar

Instructions

Preparation

• Finely chop the ginger and garlic, finely slice the spring onions and set aside.
• Soak the red chillies in hot water for 10 minutes, once they rehydrate chop them into thirds.
• Slice the steak into thin slices and transfer to a bowl. Marinate the beef with the marinade ingredients, massage well making sure the marinade covers all the beef. Cover and refrigerate for an hour or overnight
• Bring all the ingredients for the sauce together in a bowl

Cooking

• Heat 1 tbsp 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, then remove from pan
• Now heat another tbsp. oil in the wok to high heat and add the ginger, garlic, and dried red chilis. Stir-fry for about 30 seconds
• Add the beef back into the pan and bring to a high heat before adding the sauce. Add the sauce and the chicken stock, bring to vigorous boil until the sauce starts to thicken. Serve and garnish with coriander.