1. In a medium bowl, mix together the Hunan red chile sauce, cornstarch, soy sauce, and olive oil. Add the cubed meat and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes but not longer than a few hours.
2. Remove the meat from the fridge, drain off the marinade, arrange the meat on a plate, and season generously with salt and pepper.
3. Heat a 10- to 12-inch nonstick fry pan over medium-high heat until hot. Add 1 tablespoon of the canola oil, then half of the meat. It should smoke and sizzle and cook rapidly. (Make sure your hood fan is on.) Let the pieces of meat cook until they are brown and caramelized on all sides, about 1 to 2 minutes for medium rare.
4. When the meat is just about done, remove the pan from heat and pour off the excess oil. Add half of the chile jam to the pan and toss to coat each beef cube. Skewer the cubes, and serve immediately. When ready for the second batch, repeat with a clean pan.