- 1 1/4 pounds sirloin steak, sliced across the grain 1/8 inch thick
- Cornstarch, for coating
- 1/4 cup beef stock or low-sodium broth
- 2 tablespoons Chinese black vinegar or malt vinegar
- 1 1/2 tablespoons low-sodium soy sauce
- 1 tablespoon dry sherry
- 1 tablespoon oyster sauce
- 1 teaspoon sambal oelek or other Asian chile sauce
- Canola oil, for frying
- 1 tablespoon minced fresh ginger
- 2 garlic cloves
- 1 jalapeño, minced
- 4 dried Thai chiles
- 1 large onion, halved lengthwise and sliced crosswise 1/4 inch thick
- 1 pound asparagus, cut on the diagonal into 1 1/2-inch lengths
- Steamed rice, for serving
How to make this recipe
In a shallow bowl, lightly coat the sirloin with cornstarch and let stand for 15 minutes. Meanwhile, in a small bowl, whisk the beef stock with the vinegar, soy sauce, sherry, oyster sauce and sambal oelek.
In a wok or large, deep skillet, heat 1 inch of oil until shimmering. Add half of the sirloin and fry over high heat, stirring occasionally, until browned and crisp, about 4 minutes. Using a slotted spoon, transfer the sirloin to paper towels to drain. Repeat with the remaining sirloin.
Pour off all but 2 tablespoons of fat from the wok. Add the ginger, garlic, jalapeño and Thai chiles and stir-fry over high heat until fragrant, about 1 minute. Add the onion and asparagus and stir-fry until crisp-tender, about 4 minutes. Add the sirloin and the soy sauce mixture and simmer over high heat, stirring, until the sauce has thickened, about 2 minutes. Discard the dried chiles and season with salt. Transfer the Hunan beef to a platter and serve with rice.