Spicy Hunan Beef

MMM we made a yummy dinner the other night. It was in attempts to make our favorite dish from Sze-chuan back at home, but of COURSE it didn't even come close... I swear they add magic to the Spicy Hunan Beef Strips there but this was still pretty yum-o.

I ate a teensy bowl of it, I filled up mostly on two (very big) glasses of milk and a bottle of gatorade to try and cool my mouth off-it was HOT!! We were pretty pathetic sitting there groaning at our burning mouths and full bellies, must have been quite a sight, but Patrick has dubbed this as one of his new favorites so I thought I'd share. Just next time I'll cut it back on the seeds from the chilies methinks.




















1 lb lean beef

Marinade:
¼ tsp meat tenderizer (I didn't use it and our meat was lovely and tender)
1 tbsp soy sauce
1 tbsp cornstarch
½ tbsp peanut oil

4 large dried Thai chilies (I used about 5 small ones and it was H-O-T)
1 tsp salt
2 tbsp peanut oil
½ tsp jarred pre chopped garlic (I used fresh chopped)
2 tsp rice wine vinegar
2 tbsp soy sauce
1 tsp sugar (I'd put a little more in next time, it was salty from the soy)
1/8 tsp ground ginger

1. Remove all the fat from the beef and cut it across the grain into thin 1½ inch slices.


2. Place the beef slices in a container with a tight fitting lid and add the marinade in the following steps: First add the meat tenderizer by sprinkling it sparsely so that it hits each piece of meat. Next add the soy and stir. Then sprinkle on the cornstarch coating each piece. Finally add the oil and stir to coat all of the meat.


3. Let the meat marinate at room temperature for 30 minutes. (we let it sit overnight in the fridge)
   


4. While the meat marinates, chop the Thai chilies into tiny pieces. Once they are cut, set them aside. Again, if you or a family member is not fond of hot foods, simply discard the seeds at this point.


5. Once the meat has marinated, velvet it by bringing a pot of water with the salt and just 1 tablespoon of the peanut oil to boil.


6. Once the water boils, add the meat and let it cook for 1 minute. Then remove it with a slotted spoon and set it aside.


7. Heat the remaining tablespoon of peanut oil on high in a non stick pot or wok. Add the chilies and garlic and stir fry them for 1 minute.


8. Add the beef, ginger, vinegar, soy sauce and sugar and stir fry everything for 1 more minute then remove the wok from the heat.


9. Serve with steamed vegetables and/or rice. Makes 2 servings.

If anyone tries it, let me know how you like it!