The meat in the shovel with brine peppers is a dish that you could see in a very legitimate Hunan restaurant. We had one of these restaurants, who picked up their peppers for their version of the dish.
We wondered if we could recreate it … with humble Jarred chillies that you can find in any grocery store. Well people, we did just that. And it’s quite fantastic.
A fried hunan beef
We absolutely love Hunan’s cuisine. Until recently, we had an absolute gem of a Hunan restaurant close to us (it was a shock for the family system when we all discovered that this restaurant had closed) that introduced us to the glories of combinations of chilli pepper/unique pickles.
That restaurant was the starting point for recipes such as the steam tilapia with the jiao jiao of peppers, soft Chinese eroty eggs with salted chillies and long beans underground with ground pig.
Hunan’s cuisine is characterized by bold and spicy flavors, with liberal use of chillies, garlic, ginger, as well as takeaway ingredients, preserved or fermented as fermented black beans, preserved or smoked meats and yes, stoped peppers.
This recipe has many of those characteristics, with aromatic ginger, garlic, peppers for eyes of fresh spicy tree birds for a hot heat and brine peppers for a lean than to make the beef much tastier. This is certainly a dish with which you can crush a bowl of rice (or quinoa rice)!
When life gives you peppers of peppers in brine …
This recipe began as an attempt to make a Hunan -style beef break. I went to our local Chinese food shop looking for small Chinese yellow chillies (泡小米辣 泡小米辣 – pào xiǎomǐ there in mandarin), but they were not on anywhere that day.
This is a problem sometimes in which we meet in the various Asian food stores we attend. Through any strangeness of the Asian grocery distribution network here on the eastern coast, it can be difficult to find certain ingredients. Ringuaii on my options and I thought of a substitute: Golden Pepperoncinis, torn and underground, by a Run-Of-The-Mill grocery store.
The little original peppers are a little more spicy, but the main thing I was looking for was that pickley football! Fortunately, I discovered that these peppers, which you could sprinkle on the top of your Italian submarine or perhaps to a roast pork sandwich, were a wonderful substitute. Not too spicy with a lot of goodness of vinegar, and foreseen for the start! They can go directly to the wok.
Master the break
This dish is not complicated to make, but demonstrates the importance of knowing when to add what in the wok. The beef is marinated and velvety first. Therefore, it is pre-slip. From there, the aromatics go to the wok with oil, followed by celery, which takes a little more time to cook. Add the beef with the condiments and add the pepper last.
While you cook more french fries, you will learn the sequence:
- Marinate the meat
- Pre-scroll meat and set aside
- Infuse oil with aromatic
- Add longer vegetables to cook
- Add short to cook vegetables
- Season / Add sauces
- Add the meat
- Fry / thicken sauces if necessary
And serve!
Let’s do this beef with peppers in brine!
Add the sliced beef to an average bowl. Add the baking soda, the corn starch, the water, the oil, the oyster sauce and the light soy sauce. Put aside while preparing the other ingredients. The beef should marinate for about 20 minutes or until night.
Heat a wok over medium-high heat until it is just starting to smoke. Add the oil, spreading it evenly around the wok. Add the beef, spreading it in a layer. When it is burned on one side, Frillo to cook until it is medium-rough. Transfer again to the marinating bowl (it will be cooked again), leaving behind any oil.
Add the ginger and let the oil influence. Add the garlic, Thai peppers and celery. Fry for 1 minute. Pour the Shaoxing wine around the wok perimeter.
Use your wok spatula for deglaze the pan. Add the beef, together with sugar, white pepper, oyster sauce and light soy sauce. Mix fry to combine. Add the chilli pepper and fry to combine.
Dish and serve with steam rice!
Beef with peppers in brine
Our version of this Hunan pan beef with sottacent peppers uses humble brine peppers (Pepperoncinis), an excellent substitute!
Serves: 4
Prep: 25 minutes
Cooked: 10 minutes
Total: 35 minutes
Ingredients
For the rest of the plate:
Instructions
Add the sliced beef to an average bowl. Add the baking soda, the corn starch, the water, the oil, the oyster sauce and the light soy sauce. Marinate for 20 minutes or up to overnight stay.
Heat a wok over medium-high heat until he smokes. Add the oil, spreading it evenly around the wok. Add the beef, spreading it in a layer. When it is burned on one side, Frillo to cook until it is medium-rough. Remove from the wok, leaving any oil behind them.
Add the ginger and let the oil influence. Add the garlic, Thai peppers and celery. Fry for 1 minute. Pour the Shaoxing wine around the wok perimeter. Use your wok spatula for deglaze the pan. Add the beef, together with sugar, white pepper, oyster sauce and light soy sauce. Fry, then mix the peppers in brine. Serve!
Nutritional facts
Calories: 272Kcal (14%) Carbohydrates: 5G (2%) Protein: 25G (50%) Fat: 16G (25%) Saturated fat: 3G (15%) Polynsaturo fat: 3G Monolysatuine fat: 8G Trans fat: 0.04G Cholesterol: 68mg (23%) Sodium: 401mg (17%) Potassium: 514mg (15%) Fiber: 1G (4%) Sugar: 1G (1%) Vitamin A: 149Iu (3%) Vitamin C: 11mg (13%) Soccer: 46mg (5%) Iron: 2mg (11%)
