← Nouns Cooking · Chinese

Ingredients

• 400 g flank steak, sliced thinly across the grain
• 1 tbsp light soy sauce
• 2 tsp Shaoxing wine
• ¼ tsp Bicarbonate of soda
• 1 tsp Cornflour (cornstarch)
• 1 tbsp oil, for the marinade
• 4 long green chillies, sliced on the diagonal
• 3 long red chillies, sliced on the diagonal
• 4 Dried chillies, snipped
• 6 cloves Garlic, sliced
• 15 g Ginger, cut into matchsticks
• 1 tsp ground cumin
• 3 tbsp neutral oil, for frying
• 1 tbsp light soy sauce
• 1 tbsp Shaoxing wine
• 2 tbsp Stock (chicken or veg)
• ¼ tsp Sugar
• ½ tsp Cornflour (cornstarch)
• 1 handful Coriander (cilantro), stalks and leaves chopped (optional)

Method

1. Mix the beef with the soy, wine, baking soda and cornflour, then stir in 1 tbsp oil. Leave for 15 min. Mix the sauce ingredients in a cup.
2. Heat a dry wok over medium heat and toss the fresh chillies with a pinch of salt for 2–3 min, until blistered and slightly softened. Tip out.
3. Add 2 tbsp oil and turn the heat to high. Sear the beef in one layer for 1 minute, then stir-fry for 1 minute more until just browned. Tip out.
4. Add the last of the oil, then the dried chillies, garlic and ginger, and stir for 30 seconds. Return the chillies and beef, sprinkle in the cumin and pour in the sauce.
5. Toss over high heat for 30 seconds, until glossy. Stir in the coriander and serve with plenty of rice.

Tips

• A little baking soda tenderises the beef; do not use more or it tastes soapy.
• For less heat, use mild long peppers or half green bell pepper.
• Wear gloves to slice this many chillies, or wash your hands well before touching your eyes.

Sources

Written in our own words after cross-checking these recipes:

Omnivore's Cookbook Taste of Asian Food