It seems every restaurant has their own take on Hunan Beef. I prefer the type filled with various peppers. It is flavorful and not too hot! #HunanBeef #Sonomnom4u
1 lb beef, cut into thin sliced strips (eye of round, flank steak, an sirloin work great for this)
1/2 cup cornstarch
4 TBSP Toasted Sesame Oil
1 Red Bell Pepper, sliced
1 Poblano Pepper, sliced
2 Shishito peppers, sliced
1 banana pepper, sliced
1 Jalepeno pepper, sliced
1 dried chili peppers, crumbled
3 dried chili peppers whole (for extra heat)
5 cloves garlic, chopped
2 TBSP fresh ginger, chopped
1/2 cup sliced leek
1 TBSP granulated sugar
2 TBSP hot water
1 tsp Rice Vinegar
3 TBSP soy sauce
1/4 tsp white pepper
1 shallot, sliced
2 TBSP Rice cooking Wine
1 TBSP Balsamic vinegar
2 TBSP Hoisin Sauce
2 Green onion chutes (The green part), cut into 2 inch long pieces
Directions:
In a medium bowl, combine your beef strips and cornstarch. Toss to coat all sides of the beef strips. When they are completely coated on all sides and not sticking to other pieces, set beef aside.
Heat Deep Fryer to 375°F
Prepare all the ingredients as stated in the ingredient list. When everything is chopped, slided, and minced, set aside.
In a small bowl, add hot water, rice vinegar, soy sauce, and white pepper. Mix until all the sugar is dissolved, set aside.
Deep fry the beef until externally crispy and internally it reaches a temperature of 145°F. Set aside.
Heat a wok with 4 TBSP Toasted Sesame Oil. Add all of the fresh peppers, the chopped dried red pepper, the leeks, the garlic and the ginger. Add the rice wine, Balsamic vinegar, and the hoisin sauce. Toss to coat.
Add the fried meat, and the sauce you prepared earlier. Toss to coat completely and heat all the way through. Add the fresh 2" green onion chutes and the whole dried chili peppers, toss, remove from heat and serve over white or fried rice.
