Name: Chile Beef
Yield: Makes 2 to 3 servings as a main dish or 4 to 5 servings as part of a multicourse meal
Cuisine: Indian Hakka
Ingredients: 1 teaspoon soy sauce; 12 ounces beef flank steak; 3 to 5 tablespoons thinly sliced jalapeño chile; ½ teaspoon ground black pepper; ¼ cup water; 1 tablespoon soy sauce; 1 tablespoon minced fresh ginger; 1 tablespoon minced garlic; 3 tablespoons vegetable oil; 3 tablespoons cilantro leaves, for garnish; 1 teaspoon cornstarch; 2 tablespoons dark soy sauce; 2 cups thinly slivered onions (about 8 ounces)

Preparation info

Makes
2 to 3
servings as a main dish

Difficulty
Medium

Appears in

The Hakka Cookbook

By Linda Anusasananan

Published 2012

About

This beef version of the popular chile chicken skips the messy deep-frying for an easier dish to make at home. Spiked with hot green chiles and soy-stained sweet onions, it needs plenty of steamed rice to temper the heat. I like to eat this dish with a cool salad of sliced cucumbers, red onions, and red bell peppers marinated in seasoned rice vinegar.

Ingredients

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Ingredients

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