Hunan Chili Beef

Russ Myers


This dish is sure to delight your entire family. Chili in a wok?

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4 servings


20 Min


10 Min




1 lb. Beef flank steak
3 Tbsp. Low sodium soy sauce
3 Tbsp. Vegetable oil (divided)
1 Tbsp. Rice wine (or dry sherry)
1 Tbsp. Cornstarch
2 tsp. Brown sugar
1 Jalapeno pepper (stemmed, seeded)
3 Green onions with tops
1/4 Sm. red bell pepper
1 Sm. piece fresh ginger (I inch long) minced
2 Cloves garlic (minced)
1 C. Baby corn
1 tsp. Hot chili oil
Hot cooked rice

Directions Step-By-Step

Cut beef into 2 x 1/4 inch slices. Combine soy sauce, 1 tablespoon vegetable oil, wine, cornstarch, and sugar in a large mixing bowl. Add beef; set aside.Cut Jalapeno lengthwise into strips. Cut onions into 1 inch pieces. Cut red pepper lengthwise into 1/4 inch strips.Heat the wok over high heat 1 minute. Drizzle 1 tablespoon vegetable oil into the wok; heat 30 seconds. Add half the beef mixture. Stir fry until well browned. Remove to large bowl. Repeat with remaining 1 tablespoon vegetable oil and beef mixture.Reduce heat to medium. Add ginger, onions, and corn to the wok; stir fry 1 minute. Add Jalapeno and red pepper; stir fry 1 minute.Return beef and any accumulated juices to the wok; add chili oil. Toss to combine; heat through.Serve with rice.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Asian
Other Tags: Quick & Easy, Heirloom