Hunan Beef With Asparagus And Mixed Chiles Recipe

Ingredients

1 1/4 lb. sirloin steak

cornstarch

1/4 c. beef stock or low-sodium broth

2 tbsp. Chinese black vinegar or malt vinegar

1 1/2 tbsp. low-sodium soy sauce

1 tbsp. dry sherry

1 tbsp. oyster sauce

1 tsp. sambal oelek or other Asian chile sauce

canola oil

1 tbsp. minced fresh ginger

2 clove garlic

1 jalapeno

4 dried Thai chiles

1 large onion

1 lb. asparagus

salt

Steamed rice

Preparation

Step 1In a shallow bowl, lightly coat the sirloin with cornstarch and let stand for 15 minutes. Meanwhile, in a small bowl, whisk the beef stock with the vinegar, soy sauce, sherry, oyster sauce, and sambal oelek.Step 2In a wok or large, deep skillet, heat 1 inch of oil until shimmering. Add half of the sirloin and fry over high heat, stirring occasionally, until browned and crisp, about 4 minutes. Using a slotted spoon, transfer the sirloin to paper towels to drain. Repeat with the remaining sirloin.Step 3Pour off all but 2 tablespoons of fat from the wok. Add the ginger, garlic, jalapeño, and Thai chiles and stir-fry over high heat until fragrant, about 1 minute. Add the onion and asparagus and stir-fry until crisp-tender, about 4 minutes. Add the sirloin and the soy sauce mixture and simmer over high heat, stirring, until the sauce has thickened, about 2 minutes. Discard the dried chiles and season with salt. Transfer the Hunan beef to a platter and serve with rice. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.