Hunan Dry-Fried Beef with Green Beans

Ingredients

• 1 lb beef flank steak, thinly sliced against the grain
• 1 lb fresh green beans, trimmed
• 6 count dried red chilies, whole
• 5 count garlic cloves, peeled
• 1 inch piece fresh ginger, peeled
• 3 tablespoons low-sodium soy sauce
• 1.5 tablespoons rice vinegar
• 1 teaspoon sesame oil
• ½ teaspoon sugar
• 4 tablespoons vegetable oil
• ½ teaspoon kosher salt
• ¼ teaspoon white pepper
• 1.5 tablespoons cornstarch

Instructions

1. 1

   Pat the sliced beef completely dry with paper towels — dry beef will sear properly instead of steaming. Toss with 0.5 teaspoon kosher salt, 0.25 teaspoon white pepper, and 1.5 tablespoons cornstarch until evenly coated. Let sit at room temperature for 10 minutes so the coating sets.

2. 2

   Cut the trimmed green beans into 2-inch pieces on the bias — this shape exposes more surface area for crisping and looks more elegant.

3. 3

   Remove the seeds from the 6 dried red chilies by carefully splitting them lengthwise over a small bowl — you want the chili flavor and heat without excessive seed bitterness. Discard the seeds.

4. 4

   Mince the 5 garlic cloves finely and grate the 1-inch piece of fresh ginger on a microplane. Place them together on a small plate.

5. 5

   In a small bowl, whisk together 3 tablespoons soy sauce, 1.5 tablespoons rice vinegar, 1 teaspoon sesame oil, and 0.5 teaspoon sugar. Set the sauce aside.

6. 6

   Set a 14-inch wok or large skillet over high heat and let it preheat for 2 minutes until smoking — you should see wisps of smoke rising from the surface. Working in two batches to avoid crowding, add half the beef in a single layer and let it sear undisturbed for 2 minutes until a deep brown crust forms on the bottom. Stir and cook for another 1-2 minutes until mostly cooked through, then transfer to a plate. Repeat with the remaining beef.

7. 7

   Add 2 tablespoons vegetable oil to the wok and return it to high heat. Add the green bean pieces in a single layer — you should hear a loud sizzle immediately. Let them sit undisturbed for 3-4 minutes until the pods blister and char in spots, then stir and cook for another 2-3 minutes until they are tender-crisp and the skin is wrinkled. The beans should still have a slight firmness when you bite one. Transfer to the plate with the beef.

8. 8

   Add the remaining 2 tablespoons vegetable oil to the wok. Add the seeded dried red chilies and cook over medium heat for 30 seconds, stirring gently — you should smell toasted, fruity chili fragrance. Add the minced garlic and grated ginger and cook for another 30 seconds, stirring constantly until fragrant and no longer raw-smelling.

9. 9

   Return the beef and green beans to the wok along with the prepared sauce. Toss everything together over high heat for 1-2 minutes until the sauce coats the ingredients and the dish is heated through. The cornstarch coating on the beef will create a light, clingy glaze. Taste a piece of green bean — it should be tender but still have a slight snap, and the sauce should be balanced between salty, spicy, and slightly sweet.

10. 10

    Transfer the Hunan dry-fried beef and green beans to a serving platter or individual bowls immediately. Scatter the charred chili pieces over the top — they are not meant to be eaten but rather release flavor as you eat around them. Serve hot over steamed white rice or with rice noodles on the side.

Tools you’ll need

• paper towels
• small bowl
• microplane
• 14-inch wok or large skillet
• wooden spoon or wok spatula
• tongs
• serving platter or bowls

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