Name: Stir-Fried Tangy Beef (醬爆牛肉片)
Yield: Serves 2 as a main dish, 3–5 as part of a multicourse meal.
Cuisine: Chinese
Ingredients: ½ teaspoon Chinese or Japanese sesame oil; 1½ teaspoons hoisin sauce; 2 teaspoons Chinese rice wine or quality, dry sherry; 2½ tablespoons water; 2 teaspoons finely minced fresh ginger; ⅛–¼ teaspoon dried red chili flakes; ½ teaspoon coarse kosher salt; about 6 tablespoons corn or peanut oil; ¼ teaspoon sugar; 2 teaspoons thin (regular) soy sauce; 2 teaspoons brown sugar; ½ pound round steak or flank steak, all fat and tough sinew removed (weight after trimming); ½ teaspoon brown sugar; 2 teaspoons cornstarch; 1 tablespoon thin (regular) soy sauce; ½ pound Chinese longbeans or other sweet tender,green bean; 1½ teaspoons corn or peanut oil; 1 tablespoon Chinese rice wine or quality, dry sherry; ½ pound carrots, trimmed and peeled

Preparation info

Serves
2
as a main dish .

Difficulty
Easy

Appears in

The Modern Art of Chinese Cooking

By Barbara Tropp

Published 1982

About

This is a very simple, meat-and-vegetables stir-fry, the sort of dish one finds in a northern Chinese home or in a simple restaurant or stall by the roadside. Its charm is the mixture of tender beef, crisp vegetables, and a mildly spicy sauce with an undertone of sweetness.

Chinese longbeans, sometimes called “yard-long beans,” are sold in bunches of about 2 pounds in Chinese markets and specialty produce stores, tied together at one end like a lively ponytail.