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[Hunan Hot and Sour Beef]

#1

The Instructions: Recipes / Hunan Hot and Sour Beef

Last post by CreepyMonkey - April 17, 2025, 12:31:53 PM

This is hands down my favorite hot and sour beef recipe of all time. Hope you enjoy!

Hunan Hot and Sour Beef
A bold, spicy-sour stir-fry with tender beef, crisp vegetables, and a flavor-packed sauce.

Ingredients

For the Beef Marinade:

• 1 lb flank steak, sliced very thin
  
• 1 tbsp cornstarch
• 2 tbsp soy sauce
• 2 cloves garlic, minced
  

For the Sauce:

• ½ cup water
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• ½ tsp Indian red pepper flakes

(Note: Indian red pepper is much hotter than regular flakes—adjust to taste)

• 1 tbsp Sambal Oelek (adjust to heat preference)
  
• 1 tsp brown sugar
• 2 tbsp rice wine vinegar

For the Stir-Fry:

• 1 tbsp olive oil
• ½ tsp sesame oil
• 4 carrots, peeled and thinly sliced
  
• 1 onion, cut into large chunks
  

Instructions

• Marinate the Beef
  
  • Place sliced flank steak in a zip-top bag.
  • Add 1 tbsp cornstarch, 2 tbsp soy sauce, and minced garlic.
  • Seal and massage marinade into the beef.
  • Refrigerate while preparing the rest.
  
  
• Prepare the Sauce
  
  • In a small bowl, whisk together:
  • ½ cup water
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch
  • ½ tsp Indian red pepper flakes
  • 1 tbsp Sambal Oelek
  • 1 tsp brown sugar
  • 2 tbsp rice wine vinegar
  • Set aside.
  
  
• Cook the Vegetables
  
  • Heat a wok or skillet over medium-high heat.
  • Add olive oil and sesame oil.
  • Stir-fry carrots and onions for about 5 minutes until tender but crisp.
  
  
• Cook the Beef
  
  • Add marinated beef to the wok.
  • Stir-fry 5–7 minutes, until mostly cooked and no longer pink.
  
  
• Add the Sauce
  
  • Pour in the prepared sauce.
  • Stir well and cook another 2 minutes, until sauce thickens and beef is fully cooked.
  
  
• Serve
  
  • Serve hot over steamed rice.
  • Enjoy family style!
  
  
  Tips:
  
  • For ultra-thin beef slices: Slightly freeze the beef, then use a food processor with a slicing blade.
    
  • Heat level: Start with less Indian red pepper and Sambal if you're heat-sensitive—you can always add more!
    

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