Xiāngcài Niúròu Recipe
Xiāngcài Niúròu
Authentic Chinese Hunan Beef
Submitted By: Taz
Ingredients:
1 lb Beef Flank Steak (Cèyì Niúpái) - sliced into ¼ inch thick 'ribbons'
1 tsp Oyster Sauce (Háoyóu)
¼ tsp Baking Soda (Xiǎo Sūdǎ)
⅓ Cup Corn Starch (Yùmǐ Diànfěn)
2 ½ Tbs Light Soy Sauce (Shēng Chōu)
½ tsp Yellow Rock Sugar (Huáng Bīngtáng) - can substitute granulated sugar (Táng) if desired
½ tsp Black Rice Vinegar (Zhenjiang)
¼ tsp Ground White Pepper (Bái Hújiāo)
¼ Cup Peanut Oil (Huāshēngyóu) - can substitute vegetable or canola oil if desired
¾ inch piece Fresh Ginger (Jiāng) - sliced thin
1 Large Shallot (Cōng) - thin sliced
6-10 Dried Red Chiles (Gàn De Hóng Làjiāo)
2 Tbs Shao Xing Rice Wine (Liàojiǔ)
5 cloves Fresh Garlic (Dàsuàn) - sliced thin
2-3 Fresh Long Red Chiles (Hóng Làjiāo)* - seeds removed and cut on bias
3-4 Fresh Long Green Chiles (Qīng Làjiāo)** - seeds removed and cut on bias
3 Green Onions (Cōng Bào) - cut into 2 inch lengths
-OPTIONAL-
¼ Cup Pickled Yellow Chile Peppers (Xiǎomǐ Jiāo)*** - sliced
2 Tbs Fermented Black Beans (Dòuchǐ) - rinsed
Preparation:
- Place your beef in the freezer for 15-20 minutes to 'firm up' (this makes it easier to slice very thin) - Once 'firm', slice across the grain into apx ¼ inch thick 'ribbons'
- In a medium mixing bowl, add the oyster sauce, baking soda, along with 2 Tbs of water - Add the sliced beef and gently massage the ingredients into the beef until all of the liquid has been absorbed - Allow to marinade for 30 minutes
- Spread the cornstarch in a shallow pan, pie plate, or similar and lightly dredge the marinated beef until completely coated (shake off any excess) - Transfer to a plate and set aside until needed
- In a small bowl, whisk together the soy sauce, sugar, black vinegar, ground white pepper, along with 2 Tbs of hot water until sugar is completely dissolved - Set aside until needed
- Place a wok or large skillet over high heat and allow to heat until just smoking - Add the oil and 'swirl' to coat the pan - Sear the beef in batches until nicely browned and crispy - Using a slotted spoon or spider, transfer the seared beef to a plate and set aside until needed
- Drain off all but 2 Tbs of oil from the wok/skillet and return to medium heat
- Add the sliced ginger and stir fry for 30 seconds - Add the shallot and stir fry for another 30 seconds - Add the dried red chiles and continue to stir fry until just darkened (apx 20 seconds)
- Pour the Shao Xing rice wine around the perimeter - Add the garlic and fresh chiles along with the pickled yellow chiles and fermented black beans (if using) and continue to stir fry for 1 minute - Add the beef back to the wok/skillet and give everything a good mix - Pour the sauce (from Step 4) over the top and increase heat to high and stir fry for 40 seconds - Add the green onion and continue to stir fry until all of the liquid has evaporated (apx 1-2 minutes more)
- Transfer to a serving dish and serve hot alongside steamed rice or lightly seasoned noodles
* You can use Long Red Chiles, Cayenne Peppers, or Holland Red Chiles for this but Fresno
Peppers or Red Jalapeños work in a pinch - Use those that are available and the heat level you can
handle
** You can use Long Green Chiles, Shishito Peppers, or Banana Peppers but Poblanos or Anaheim
Peppers, Hatch Chiles, or Serrano Peppers work as well - Use those that are available and the
heat level you can handle
*** Pickled Yellow Chile Peppers (Xiǎomǐ Jiāo) or Sichuan Green Pickled Peppers (Pao Jiāo) may be
difficult to find even in a well stocked Asian market - If unavailable, you can make your own or skip
them altogether but the pickled, 'twang' that they bring is beloved in Hunan cuisine
