Yield: 4 Servings

Scott Nowell

I am trying to duplicate the great Hunan Beef at Peking Garden in Carlsbad, CA (closed in 2017) which they describe as: Tender sliced beef sauteed with bell pepper, onion, mushroom in spicy Hunan sauce. I thought it also had zucchini.

Beef:

• 1lb flank steak

Tenderize: (optional)

• ¼tsp baking soda
• 3TBS water

Marinade:

• 1egg white
• 1pinch white pepper
• ¼tsp salt
• 1-2½TBS of corn starch
• 1TBS of oil

For the vegetables:

• 1small green bell pepper
• 1small red bell pepper
• 1zucchini sliced ½-inch thick and quartered, optional
• 8oz mushrooms, quartered
• 8whole dried chili peppers
• ½tsp granulated sugar
• 2TBS hot water
• ½tsp Chinese black vinegar

Sauce

• 2tsp chili bean paste, (spicy Doubanjiang)
• ½cup chicken broth
• 1½TBS soy sauce
• 2TBS oyster sauce
• 2tsp rice wine vinegar
• 1tsp sugar, optional
• 2tsp cornstarch

Beef:

Note: Tenderize the beef with a Jaccard before slicing. (optional)

Slice the beef with the blade tilted 45 degrees to get a thin cut through the grain.

Tenderize: (optional)

Mix 1/4 tsp baking soda and 3TBS water in a small bowl. Add beef and let sit for at least 30 minutes.

Marinate:

In a bowl, add the beef, egg white, white pepper, salt, Mix well. Add 1 to 2 TBS of corn starch and mix well. Add 1 TBS of oil and mix again. Set aside for 15 to 30 minutes.

Premix sauce:

Mix all the sauce ingredients together in a small container and set aside.

 Prep:

Cut the bell peppers into ¾-inch dice. Cut the zucchini length wise to quarter, then slice into ½-inch thick pieces. Quarter the mushrooms.

Stir fry:

Heat a wok and add a tablespoon of oil until just smoking. Add beef and stir fry until browned. Remove to bowl.

Add more oil to the wok, then add the bell peppers, zucchini, mushrooms and dried chilies. Stir fry for a minute then add sugar, water and black vinegar. Stir fry until tender crisp. Remove to the bowl with beef.

Sauce:

Mix the sauce a little and then pour into the wok. Cook until thickened and return beef and vegetables to wok and mix to coat. Stir fry to heat through.

Serve.