Also Xiǎochǎo huángniúròu, Small-fried yellow beef
Thin slices of beef stir-fried in moments with a heap of fresh chillies, garlic, ginger and coriander stems — tender, fragrant and very hot.
What makes it hunan stir-fried beef
Beef sliced thin across the grain and marinated briefly, so it stays tender.
More fresh chilli than beef, red and green.
Cooked in seconds over a fierce flame, with coriander stems or celery at the end.
Where it comes from
Xiǎochǎo, the 'small fry', is Hunan's everyday way with meat: a little of it, a lot of fresh chilli, cooked fast over a very hot flame. Huángniú is the local yellow cattle, leaner and more flavourful than dairy breeds, and this plate is on nearly every Hunan menu.
How it varies
Xiǎochǎo ròu
The same small fry with pork, often with green peppers.