In the UK we don’t tend to eat too much
food from the Hunan province. Most Chinese restaurants are either Cantonese or Mandarin.
We eat a lot of Chinese food, but it's usually the latter two all the time, so I wanted
to explore some of the other regions of China. I threw a dart at a map of
China and imagine my delight when it landed on Hunan province. My delight only
grew when one of the first website I visited mentioned that they like their
food hot and spicy. (Music to my ears.)
3/4 pound flank steak, remove fat, then slice thinly across the grain
2 cups broccoli florets (optional)
2 tablespoons cooking oil
2 teaspoons minced garlic
4 small dried red chilies
1 teaspoon cornstarch dissolved in 2 teaspoons water
Marinade:
2 tablespoons soy sauce
2 teaspoons cornstarch
1 tablespoon Chinese rice wine or dry sherry
Sauce:
3 tablespoons Chinese black vinegar or balsamic vinegar
1 tablespoon soy sauce
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons sugar
2 teaspoons chili garlic sauce
1 teaspoon sesame oil
Combine all marinade ingredients in a
bowl. Add sliced beef and stir to coat. Let it marinate for 10 minutes or more.
Combine all sauce ingredients in a bowl,
mix it well.
Place broccoli in a large pot with 1 inch
of boiling water. Boil for 2 to 3 minutes, or until tender−crisp, then drain.
Place a wok over high heat until hot. Add
oil, swirling to coat sides. Add garlic and chilies and cook, stir until
fragrant, about 10 seconds. Add beef and stir−fry for couple of minutes, until
the color is no longer pink.
Add broccoli and sauce to wok; bring to a
boil. Add cornstarch solvent and cook, stir until sauce boils and thickens.
Better served hot with steamed vegetables
and rice. (As you can see we served with restaurant bought noodles).
I can't believe I'm saying this but I will just need to tone down the spices next time we cook this, had to put some toilet roll in the fridge before my poo this morning!!
We gave this an 8.5 out of 10, will defo cook this again.
Ammo
No comments:
Post a Comment