Chinese food is always a hit in our house. I went out this weekend and replaced my trusty wok with a new one. After seasoning the wok I got to work on this delicious Sun Lee recipe. Last time I cooked up their Crispy Orange Chicken, which was a huge success. Today I tried my hand at Hunan Beef, choosing to substitute in some Frank’s Red Hot for some subtle East meets West flare.
The Hunan Beef was delicious. The sauce was tangy, sweet and perfectly pulled together the leek and scallions. The beef and bamboo shoots were so full of flavour – this one was a winner from start to finish!
Hunan Beef with Scallions
Adapted from The Shun Lee Cookbook
white rice, prepared, for serving
1 pound stir-fry beef
1 large egg
1 1/2 tablespoons cornstarch
1/4 cup canned sliced bamboo shoots, cut into 1 1/2 inch strips
1 1/2 teaspoons cornstarch
1 leek, white only, cut into 1 1/2 inch strips
5 cloves garlic, peeled and sliced thin
4 scallions, white and green parts, sliced diagonally into 1/4 inch pieces
3 tablespoons rice wine
2 tablespoons soy sauce
2 tablespoons sugar
2 tablespoons distilled white vinegar
1 tablespoon Frank’s Red Hot sauce
Pinch of ground white pepper
- Mix the beef with the egg, cornstarch, and 1 tablespoon water in a medium bowl. Cover and referigerate for 30 minutes.
- Heat a large wok over High heat. Add enough oil to come about 1 inch up the sides of the wok.
- Add the beef carefully so the pieces don’t splash or stick to each other, and stir gently until they turn light brown, about 30 seconds.
- Add the bamboo shoots and stir for 20 seconds. Using a wire mesh strainer, transfer the beef and bamboo shoots to a colander to drain.
- Discard all but 2 tablespoons of the oil from the wok.
- To begin the sauce, mix the rice wine, soy sauce, sugar, vinegar, hot sauce, and white pepper in a small bowl, and set it aside. Dissolve the cornstarch in 2 tablespoons cold water in another small bowl, and set it aside.
- Return the wok with the oil to High heat. Add the leek and garlic, and stir-fry, about 15 seconds. Return the beef and bamboo shoots to the wok, then add the scallions and the rice wine mixture, and stir-fry for 10 seconds.
- Add the cornstarch mixture and stir-fry until the beef turns a dark brown and the sauce has evenly coated the meat and vegetables, about 20 seconds.
- Serve immediately with white rice.