Meat/Hunan Beef
| A: | 1T dry white wine |
| 2t soy sauce | |
| 1T corn starch | |
| 12oz beef steak, cut across-grain slices | |
| B: | 1 1/2C peanut oil |
| C: | 1" ginger, minced |
| 2c garlic, minced | |
| 2 red chiles | |
| 1t Aleppo pepper flakes | |
| 2t cumin, ground | |
| D: | 2 green onions, thinly sliced |
| 1t sesame oil | |
| 1. | Mix (A) in bowl and set aside to marinate at least 15 minutes. |
| 2. | Heat (B) in wok to 275F, add beef and stir fry just until cooked through. Remove to clean bowl. |
| 3. | Drain all but a few tablespoons of oil, add (C) and stir-fry briefly to release flavor. Return beef to wok and continue cooking until beef is deep brown and sizzling. |
| 4. | Remove from heat, add (D), stir and serve. |
Servings: 2