Hunan beef stir-fry

Your ingredients

Get ready: Kitchen scales, chopping board, mixing bowls, measuring spoons and a suitable saucepan or frying pan.

• 🥣340 g skirt, flank or sirloin steak
• 🥣Marinade: 1 tbsp oyster sauce
• 🥣Marinade: 1 tsp light soy sauce and 1 tsp dark soy sauce
• 🍚Marinade: 1 tsp unsalted stock, 1 tsp cornflour and pinch white pepper
• 🥣1 tsp neutral oil for marinade
• 🥣2 tbsp neutral cooking oil
• 🥣30 g fresh chilli, or less to taste
• 🥣30 g pickled chilli, or less to taste
• 🥣60 g celery, thinly sliced
• 🥣1 tbsp minced garlic
• 🥣1 tsp minced ginger

Let’s make it

1. Slice across the grain

   Find the lines running through the beef and cut across them into thin strips. Mix with marinade ingredients, then add the teaspoon of oil. Chill for 10 minutes while preparing the vegetables.

2. Get the vegetables ready

   Chop fresh and pickled chillies, celery, garlic and ginger. Use less chilli for a gentler first attempt. Everything should be ready before the pan heats up.

3. Stir-fry swiftly

   Heat cooking oil in a wide wok or frying pan. Spread beef out and stir-fry, separating the slices. Add vegetables and aromatics once the beef is nearly cooked. Keep tossing until the beef is cooked through and vegetables are hot but still have bite. Serve immediately. A crowded pan stews the meat, so use batches if necessary.