Hunan Beef

We had this yesterday, and it was a great hit. Just lots of nice and spicy beef.

INGREDIENTS:

• 1 tbsp dry sherry
• 1/4 c soy sauce (low salt)
• 1 tbsp cornstarch or flour
• 12 oz. skirt steak or other similar cut, sliced thin across the grain
• 1 tbsp fresh ginger, minced
• 2 cloves of garlic, mashed
• oil for frying 
• 2 chiles (arbol, Thai, etc, minced
• 1 tsp dry red pepper flakes
• 1 tsp cumin
• 3 scallions, chopped
• 1 tsp sesame seed oil

INSTRUCTIONS:

1. Place the first three ingredients in a bowl and whisk until smooth. Place the sliced meat in it and toss until well covered. Cover and place in the fridge for at least one hour and up to 8. 
2. In a wok or suitable fry pan, add the oil. Add as much as you desire (either saute in a small amount or put in more and deep fry the meat. Heat until it's about 350 degrees.
3. Saute the meat until done. Remove with a slotted spoon. Pour off extra oil until you are down to about 3 tbsp or so. 
4. Add the  garlic and ginger and stir rapidly, not letting it burn, until it is fragrant. Add the cumin and scallions, and continue stirring until scallions are just warmed. Add the meat and drizzle over the sesame seed oil. Mix briefly and serve over rice. 

SERVES: 4

NOTES: You can add other vegetables to the wok after the ginger and garlic, such as snow peas, broccoli, etc. Just stir-fry until tender crisp and continue with the recipe. 

SOURCE: Adapted slightly Serious Eats recipe. 

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