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
$Id: hunan_beef,v 1.1 2021/02/14 17:08:13 deaven Exp $
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