Shangri-La Beef
The dry-frying technique in this recipe brings out the beef’s flavour best
Loading ...April 8th, 2012
Recipe by Martin Yan
Servings
4Prep Time
15 minutesCook Time
15 minutesIngredients
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon rice wine or dry sherry
- 1 tablespoon cornstarch
- 12-oz flank steak, thinly sliced across the grain
- 2 tablespoons vegetable oil
- 14 mild dried red chilis
- 2 tablespoons minced garlic
- 4 green onions, cut into 2-inch pieces
- ¼ red pepper, cut into long, narrow strips
- 1 tablespoon chili bean paste
- 1 tablespoon hoisin sauce
Directions
In a medium bowl, combine soy sauces, rice wine and cornstarch and mix well. Add beef and stir to coat evenly. Let stand for 10 minutes.
Place a wok or pan over high heat. Add oil, swirling to coat sides. Add chili and garlic and cook, stirring, until fragrant, about 20 seconds. Add beef and stir-fry until barely pink in the center, 3 to 4 minutes.
Add green onions and pepper and cook until onions wilt. Add chili bean paste and hoisin sauce and toss to coat meat evenly. Serve.
