Hunan beef

Hunan is a province in China and the history of cooking in Hunan cuisine dates back to the 17th century. During the course of history the cooking techniques changed and evolved into its’ own style. Hunan Cuisine is known for being dry hot with a very loaded hand of chilli peppers, garlic and shallots.

How to make Hunan beef

The hunan cuisine is spicy, oily and loaded with fresh ingredients but the cuisine is altered in the change of season and cold dishes are served in summer to open the pores whereas in winter the food is hot.

There are a number Hunan recipes that are used but the Hunan beef is one of the most popular dishes served in Chinese restaurants and are popular among fans of Chinese food and is highly consumed all over the world.

Shaoxing wine(绍兴酒) is an Asian wine made from fermented rice and this is one of the ingredients that go into the Hunan beef but you can choose to use a dry Sherry if the Shaoxing wine is not available.

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Hunan beef recipes

Cuisine

Beef

Prep Time

15

Cook Time

15

Servings

Ingredients

Main ingredients

• 250 g sirloin
• 5 fresh red jalapeños
• 1 bunch fresh coriander
• 1 tablespoon minced garlic
• 1 teaspoon light soy sauce
• 1 pinch salt
• 1 teaspoon sesame oil
• Oil for frying

Marinade

• 2 teaspoon Shaoxing wine
• 1/4 teaspoon salt
• 1/2 teaspoon light soy sauce
• 1 teaspoon dark soy sauce
• 2 teaspoons starch
• 1 tablespoon water

Cuisine Beef Prep Time 15 Cook Time 15 Servings Ingredients Main ingredients 250 g sirloin 5 fresh red jalapeños 1 bunch fresh coriander 1 tablespoon minced garlic 1 teaspoon light soy sauce 1 pinch salt 1 teaspoon sesame oil Oil for frying Marinade 2 teaspoon Shaoxing wine 1/4 teaspoon salt 1/2 teaspoon light soy sauce 1 teaspoon dark soy sauce 2 teaspoons starch 1 tablespoon water

Instructions

1. cut and marinate meat in thin slices
2. Habaneros cut so small that they are suitable for the meat

   
3. Wash coriander and shake dry, remove all coarse stalks, cut to size for meat
4. Meat frying at about 140 ° C, to separate the pieces, remove, drain sear in a radical of 3-4 tablespoons of oil garlic and chilli, then add meat and coriander

   
5. All stir fry vigorously, season with soy sauce and possibly salt, remove from heat, add sesame oil, serve

   

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