Hunan Beef with Vegetables

1/4 cup soy sauce
1/8 cup cornstarch
3 1/2 tablespoons granulated sugar
2 tablespoons water
8 tablespoons peanut or vegetable oil
2 pounds beef steak, sliced
1/2 cup white wine
3 tablespoons sesame oil
1/2 cup hoisin sauce
2 tablespoons grated ginger root
5 garlic cloves, crushed
2 green bell peppers, seeded and sliced
1 onion, sliced
2 cups sliced green onions
3 red chili peppers, chopped

1. In a large bowl mix together soy sauce, cornstarch, 1 1/2 tablespoons sugar, water, and 4 tablespoons oil. Stir until smooth. Mix sliced beef steak into the sauce mixture and marinate, refrigerated for 1 hour, stirring occasionally.

2. In another bowl, mix together white wine, 2 tablespoons sugar, sesame oil, and hoisin sauce; set aside.

3. In a large skillet, heat 4 tablespoons oil until hot. Add grated ginger root and crushed garlic cloves. Add thinly sliced green bell peppers and the sliced beef. Stir until the meat is almost cooked then add sliced onion and sliced green onions; cook until the sauce begins to thicken. Stir in the hoisin sauce mixture and chopped red chili peppers; stir well.

Revolutionary Chinese Cookbook : Recipes from Hunan Province

Recipes and fascinating tales from one of China's most vibrant culinary regions. Fuchsia Dunlop is the author of the much-loved and critically acclaimed Sichuanese cookbook Land of Plenty, which won the British Guild of Food Writers' Jeremy Round Award for best first book and which critic John Thorne called a seminal exploration of one of China's great regional cuisines. Now, with Revolutionary Chinese Cookbook, she introduces us to the delicious tastes of Hunan, Chairman Mao's home province.

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