Hunan-Style Stir-Fried Beef with Chilies · 湖南风味辣椒炒牛肉

China

Hunan-Style Stir-Fried Beef with Chilies · 湖南风味辣椒炒牛肉

Name: Hunan-Style Stir-Fried Beef with Chilies · 湖南风味辣椒炒牛肉
Prep time: 25 minutes; marinating time 20 minutes
Cook time: 8–10 minutes
Yield: 4 servings
Cuisine: China
Ingredients: 600 g beef tenderloin, trimmed of visible sinew and silver skin; 10 ml light soy sauce; 2 g salt; 1–1.5 g MSG; 30 g egg white; 18 g cornstarch; 80 g fresh red chilies; 20–25 g fresh bird’s eye chilies; 25 g fresh ginger; 20 g garlic; 20 g fresh cilantro; 10 ml Maggi seasoning sauce; 15 ml light soy sauce; 20–25 g Laxianlu Spicy Sauce; 300–400 ml neutral cooking oil, for oil velveting (the oil is used as a cooking medium; most of it is drained away after velveting and does not remain in the finished dish); 15 ml neutral cooking oil, for the final stir-fry

Presented by

Wei Tian

President of Tastynation Global China

President · China

Yield: 4 servings
Preparation: 25 minutes; marinating time 20 minutes
Cooking: 8–10 minutes
Difficulty: Intermediate / Professional

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