Hunan Beef
Ingredients
The marinade
-
2
tbsp
Coconut aminos (or low-sodium soy sauce)
-
2
tbsp
Shaoxing cooking wine (or sherry cooking wine or beef broth)
-
1
tbsp
Arrowroot powder (or 1 tbsp cornstarch, or ¼ tsp xanthan gum)
The beef
The cooking oil and spices
-
3
tbsp
Avocado oil
-
2
medium
Dried Thai chile peppers (crushed or minced)
-
2
cloves
Garlic (minced)
-
½
tsp
Ground ginger
-
¼
tsp
Black pepper
-
to taste
Sea salt (optional)
Instructions
- Slice the flank steak very thinly against the grain.
- In a medium bowl, whisk together coconut aminos, cooking wine, and arrowroot powder. Add the sliced beef and toss to coat. Set aside to marinate for 30 minutes.
- Heat avocado oil in a large wok over high heat. Add the beef and stir fry for about 1 minute.
- Add the crushed Thai chile peppers, minced garlic, ground ginger, and black pepper. Stir fry for about another 1-2 minutes, until the beef is cooked through and the sauce is thick and glossy. If needed, add sea salt to taste.
Nutrition Facts (estimated)
Servings
4
Calories
274
Total fat
15.9g
Total carbohydrates
4.5g
Total protein
24.5g
Sodium
0mg
Cholesterol
0mg
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