Hunan Sliced Beef Stir-Fry

小炒黄牛肉

Hunan Sliced Beef Stir-Fry — HunanLiling home cooking.

Ingredients

• beef flank steak, very thinly sliced (2 mm) against grain
• fresh red chillies (e.g., Fresno or cayenne), sliced
• fermented black beans (douchi), rinsed and lightly mashed
• light soy sauce
• ginger, julienned

Instructions

1. Heat wok over high heat until smoking. Swirl in 1 tbsp oil, then swirl again to coat. Remove and set aside — this is 'first heat' for seasoning. (Oil shimmers violently and forms thin, moving rivulets)
2. Reheat wok to same smoking point. Add beef in single layer; sear 45 seconds without stirring. (Beef edges firm and slightly lift from wok surface)
3. Flip and stir-fry 30 seconds until 80% cooked. Transfer to plate — do not overcook. (Beef turns light brown with faint pink core)
4. Add 1 tsp fresh oil. Stir in ginger, fresh chillies, and black beans; stir-fry 1 minute until chillies blister and beans sizzle. (Chillies darken at edges; beans pop and release earthy aroma)
5. Return beef. Add light soy sauce. Stir-fry 40 seconds on highest heat. Serve immediately with steam rising from hot plate. (Beef glistens with glossy, dark-brown coating; steam billows upward)