Garden Dance I
Garden Dance I
Don Li-Leger
Buy This at





WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Beef Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Hunan Beef



Sur La Table_Brand_468x60
Free Shipping on over 450 products. Check them out now!

"The way you cut your meat reflects the way you live."
~ Confucius

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon]








Oriental Flavor II
Oriental Flavor II
Art Print

Buy at










Shop Today!

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Blue China Vase
Blue China Vase
Art Print

Potter, Joan
Buy at



Hunan Beef

The Best of Craig Claiborne:
More than 1,000 Recipes from His
New York Times Food Columns
and Four of His Classic Cookbooks icon

by Craig Claiborne with Pierre Franey,
1999, Times Books/Random House


“Keen observers of Chinese food served in America have often noted that
the dominant number of beef dishes specify flank steak. ‘What in the name
of heavens happens to the rest of the beef?’ We took the occasion of a visit
to our kitchen of one of New York’s finest Chinese chefs to find out.
The chef was Wen Dah Tai, better known as Uncle Tai, and he told us over
a cup of tea that the remainder of a cow was in no sense wasted or ignored
in the Chinese kitchen. The fillet is always cut into neat cubes and used in
high-class banquet dishes; the shin of beef, the juiciest part, goes into a
cold appetizer, five-flavored beef; and the rest of the animal goes into
casserole dishes.
We also learned that hot Hunanese cooking is not only a professional
outlet, it is a predilection for the chef. It is empirically true that spicy
food pleases the body and appetite in hot, humid climates, and Hunan is
such a place. East Hampton must be too, judging by our predilection.”

Yield: 4 to 8 servings

1 1/2 pounds flank steak
2/3 cup plus 3 tablespoons water
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons dry Sherry
1 egg white
3 1/2 tablespoons cornstarch
4 cups plus 2 tablespoons peanut,
vegetable, or corn oil
2 scallions, cut into 1/2-inch lengths,
about 1/3 cup
3 tablespoons dried orange
peel (see note)
3 thin slices fresh ginger, cut
into 1/2-inch cubes
1 long, thin, fresh hot red pepper,
chopped, optional
3 tablespoons soy sauce
2 tablespoon sugar
1 teaspoon sesame oil
1/4 cup chicken broth
10 dried small hot red pepper pods

1. Place the flank steak on a flat surface and, holding a sharp knife parallel
to the beef, slice it in half widthwise. Cut each half into very thin strips,
about 1/4 inch each. There should be about 4 cups loosely packed.
2. Place the beef in a mixing bowl and add 2/3 cup water blended with
the baking soda. Refrigerate overnight or for at least 1 hour. When
ready to cook, rinse the beef thoroughly under cold running water.
Drain thoroughly and pat dry.
3. To the meat add the salt, 1 tablespoon of the Sherry, and the egg white.
Stir in a circular motion until the white is bubble. Add 1 1/2 table-
spoons of cornstarch and 2 tablespoons of oil. Stir to blend.
4. Combine the scallions, dried orange peel, fresh ginger, and fresh red
pepper, if used. Set aside.
5. Combine the remaining 2 tablespoons of Sherry, the soy sauce, sugar,
the remaining 2 tablespoons of cornstarch blended with the remaining
3 tablespoons of water, the sesame oil, and chicken broth. Stir to blend.
6. Heat the remaining 4 cups of oil in a wok or skillet and, when it is
almost smoking, add the beef. Cook for about 45 seconds. stirring
constantly, and scoop it out. Drain the meat well, but leave the oil
in the wok, continuously heating. Return the meat to the wok and
cook over high heat for about 15 seconds, stirring. Drain once more.
Return the meat a third time to the hot oil and cook, stirring. Drain
the meat. The purpose of this is to make the meat crisp on the out-
side but retain its juiciness within.
7. Drain the wok completely. Return 2 tablespoons of the oil to the wok
and add the hot pepper pods. Stirring over high heat until brown and
almost blackened, about 30 seconds. Remove. Add the scallion mix-
ture and stir. Add the beef and cook, stirring constantly, for about 10
seconds. Add the wine mixture, stirring, and cook for about 15
seconds, until piping hot and the meat is well coated.

Dried orange peel is available in many Asian grocery and spice stores.
It may be made at home, however, by peeling an orange, eliminating as
much of the white pithy part as possible. The peel is cut into pieces, place
on a baking sheet, and baked in a 200-degree [F] oven until dried. It may
be stored for months in an airtight container.

Featured Archive Recipes:
Chinese New Year Feast
Craig Claiborne's Masman Beef Curry
Pepper Steak
Thai-Marinated Beef with Rice Noodles

Index - Beef Recipe Archives
Craig Claiborne Recipe Index
Oriental Recipe Index
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright 1999-2012 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: January 13, 2012.