Recipes Hunan Beef with Asparagus and Mixed Chiles Be the first to rate & review! This spicy stir-fry is inspired by the Chinese-American take-out classic. Thinly sliced beef sirloin is coated in cornstarch and deep-fried until crisp, then it’s tossed with vegetables and a fiery sauce flavored with three kinds of chiles. Slideshow: Better Than Takeout Recipes By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on December 7, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Heather Chontos Total Time: 1 hr Yield: 4 Ingredients 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 Salt Steamed rice, for serving Directions 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. Rate it Print