3/4 pound skirt steak, sirloin, flank or top round
2 tablespoons peanut oil
2 teaspoons ginger (peeled and minced)
2 cloves garlic (minced)
1 teaspoon red pepper flakes
4 cups baby kale (chopped)
2 teaspoons ground cumin
3 stalks scallions (finely chopped on the bias)
1 teaspoon sesame oil
In a mixing bowl, stir in Shaoxing wine (or dry sherry), dark and light soy sauces, cornstarch and one tablespoon water. Cut the beef into thin slices, against the grain, and add to the bowl. Marinate for 15 minutes.
In a pan over high heat, add peanut oil, ginger, garlic, pepper flakes and cook for one minute.
Add beef and cook for 3 minutes, or until cooked through. Add kale and cook for 2 minutes, until it begins to wilt. Add cumin, toss and cook for another 2 minutes.
Turn the heat off. Add scallions and sesame oil and stir. Season with salt and/or more soy sauce if needed.
Serve with rice.
This Hunan beef recipe will keep refrigerated for up to three days.