Hunan Beef 

1 pound flank steak, sliced into strips

Marinade
2 tablespoons light soy sauce
4 teaspoons cornstarch
1 teaspoon sugar
1 tablespoon corn or peanut oil

The Sauce
3 tablespoons Chinese rice wine or dry sherry
2 tablespoons light soy sauce
2 tablespoons sugar
1 ½ tablespoons hoisin sauce
¾ teaspoon sesame oil

8 whole scallions
1 red bell pepper cut into the thinnest strips possible
3 teaspoons (3 cloves) minced garlic
3 teaspoons minced ginger
¾ teaspoon dried red pepper flakes
⅛ teaspoon kosher salt
⅛ teaspoon sugar

 

1.     Prepare beef and marinade. Put in plastic zip-lock bag and marinade in refrigerator all day. Remove one hour before preparation.

2.     Combine sauce ingredients.

3.     Cut scallion on sharp diagonal about 1 inch long.

4.     Combine garlic, ginger, and dried red pepper flakes in a small bowl.
Heat pan over high heat. Add oil. 

5.     Drain beef in colander nested in large bowl.

6.     Fry beef 15 seconds.

7.     Remove beef with slotted-metal spoon.

8.     Pour oil into another container leaving 2 tablespoons. With a medium heat, add garlic, ginger and red pepper flakes. Stir 10 seconds.

9.     Add red pepper strips. Sprinkle with salt and sugar and then toss to combine, about 10 seconds in all. Drizzle in a bit more oil if necessary.

10.  Stir sauce mixture, then add to pan, stirring to combine. Add beef. Add scallions – do not let scallions wilt.

11. Place in serving dish and keep warm in preheated 200-degree oven.