The stir-fry itself is made up of steak strips, bell peppers (red and yellow), and scallions, all stir-fried in canola oil and seasoned with Thai chiles, garlic, ginger, and Shaoxing wine. You’ll also need baking soda, salt, and pepper for the marinade along with cornstarch, sugar, chili oil, soy sauce, and black bean sauce to make a Hunan-style sauce.
For the Hunan sauce
2 teaspoons cornstarch
1 teaspoon sugar
1 tablespoon chili oil
4 tablespoons soy sauce, divided
2 tablespoons black bean sauce
For the marinade
1 pound flank steak, sliced into ¼ inch strips about 2 to 3 inches long
¼ teaspoon baking soda
½ teaspoon sea salt
¼ teaspoon fresh ground black pepper
For the stir fry
1 red bell pepper, diced
1 yellow bell pepper, diced
3 scallions, diced
3 cloves garlic, minced
4 Thai chiles, minced
2 tablespoons canola oil
1-inch piece of fresh ginger, peeled and cut into thin slices
¼ cup Shaoxing wine
Add cornstarch, sugar, chili oil, 2 tablespoons soy sauce, and black bean sauce to a small bowl. Whisk to combine ingredients. Set sauce aside.
Using a sharp knife, thinly slice the flank steak against the grain. Add steak to a medium-sized bowl.
Add the remaining 2 tablespoons of soy sauce, salt, pepper, and baking soda to the steak. Using tongs, massage the marinade into the meat. Marinate for 30 minutes.
Dice the peppers and scallions. Mince the Thai chiles and garlic.
Add oil to a wok and place over high heat. Sear the beef in batches on both sides until browned. Set beef aside.
Reduce heat to medium. Add ginger to the wok and fry until golden.
Add peppers, scallions, chilies, and garlic to wok and cook for 2 minutes.
Add wine, beef, and Hunan sauce to wok and stir. Turn the heat to high. Stir fry for 2 minutes or until sauce has reduced.
Hunan-style beef may be eaten with steamed rice if desired.