Chinese Hunan Beef


1 (3 lb) top round beef roast
3 tbs soy sauce
4 tsp cornstarch
1 tsp sugar
5 tbs canola oil
1 red pepper, cut into thin strips
1 green pepper, cut into thin strips
1 head broccoli, cut into bite sized pieces
4 cloves garlic, minced
3 tsp fresh ginger
1 tsp ginger, grated
1 tomato, peeled, seeded and chopped
For the sauce:
  • 3 tbs red wine
  • 2 tbs soy sauce
  • 2 tbs sugar
  • 1 and 1/2 tbs hoisin sauce
  • 1 tbs corn starch
  • 3/4 tsp canola oil
  • Trim the roast of all fat and freeze.
  • Allow to thaw for 1 hour.
  • Slice beef into paper thin slices.
  • Combine with soy sauce, cornstarch, sugar and 1 tbs of oil.
  • Marinate in mixture for at least 4 hours.
  • Stir together all sauce ingredients.
  • Heat a wok or saute pan on medium high heat.
  • Coat the bottom with 1 tbs of oil.
  • Cook peppers and broccoli for about 3 minutes.
  • Set vegetables aside.
  • Heat remaining 3 tbs of oil.
  • Add garlic, red pepper flakes and beef.
  • Cook until beef loses its pink color.
  • Add cooked vegetables, tomato and sauce.
  • Simmer until sauce thickens.
  • Serve over rice.


No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Skill Level