Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Hunan Beef
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- #10292
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 cups broccoli florets
2 tablespoons cooking oil
2 teaspoons minced garlic
4 small dried red chilies
1 teaspoon cornstarch, dissolved in
2 teaspoons water
Marinade
2 tablespoons soy sauce
2 teaspoons cornstarch
1 tablespoon chinese rice wine or dry sherry
3/4 pound flank steak, thinly sliced across the grain
Sauce
3 tablespoons Chinese black vinegar or balsamic vinegar
1 tablespoon soy sauce
1 tablespoon chinese rice wine or dry sherry
2 teaspoons sugar
2 teaspoons chili garlic sauce
1 teaspoon sesame oil
directions
Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes.
Combine sauce ingredients in a bowl. Place broccoli in a large pot with 1 inch of boiling water. Boil until tender-crisp, 2 to 3 minutes; drain.
Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and chilies and cook, stirring, until fragrant, about 10 seconds. Add beef and stir-fry until no longer pink, 1 1/2 to 2 minutes. Add broccoli and sauce to wok; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.
added by
luckytrim
nutrition data
282 calories, 16 grams fat, 14 grams carbohydrates, 20 grams protein per serving.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Beer makes batters better, meat more tender, and sauces more flavorful.
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