Made tender flank steak, fresh vegetables, and a tangy, slightly spicy Hunan sauce, this recipe for Hunan Beef is a healthier spin on a favorite Chinese-American take-out dish.
Place the flank steak into the freezer for 10 minutes, this will help make it easier to cut into thin slices. Remove the beef from the freezer and slice it into ¼-inch thick slices, going against the grain. Season the meat evenly with salt and pepper.
Prepare the Hunan Sauce by whisking together beef broth, soy sauce, oyster sauce, rice vinegar, honey, chili paste, and cornstarch in a small bowl until the cornstarch is fully dissolved. Set aside.
Heat the oil in a large pan over high heat. Once the oil sizzles when a drop of water is added add the steak to the pan in a single layer–don’t crowd the pan. Cook in batches if needed. Cook for 3-4 minutes per side or until browned. Remove the seared beef from the pan and place it on a plate.
If the skillet is dry, add 1 teaspoon of additional canola oil. Add the broccoli, peppers, and onion to the pan. Cook for 4-5 minutes or until the vegetables are just slightly tender. Add the garlic and cook for 30 seconds more.
Add the beef back to the pan with the vegetables.
Whisk the reserved sauce again to be sure fully incorporated, and then pour the sauce over the beef and vegetables. Bring the mixture to a gentle boil, and cook for 1-2 minutes or until sauce has thickened.
Serve over rice with chopped green onions.
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Notes
Cornstarch: If you have an allergy to corn, feel free to use an equal amount of arrowroot powder in place of the cornstarch.Oyster Sauce: Oyster Sauce has such a rich punch of flavor, but if you don't have it on hand, you can use Hoisin. Keep in mind that some brands of oyster sauce contain MSG. If you need/want to avoid MSG, Kikkoman Oyster Sauce is made without added MSG.Chili Paste: Use chili paste, such as sambal oelek, not chili sauce or Sriracha. Gluten-Free Hunan Beef: Use gluten-free beef broth, gluten-free soy sauce, and gluten-free oyster sauce. Heat-Level: If you would like a more mild level of spice, cut the chili paste to just 1 teaspoon. To increase the spice level, add an additional teaspoon of chili paste to the Hunan Sauce.Vegetable Options: If you don't care for peppers or broccoli, other great options are shelled edamame, carrots, canned baby corn, or zucchini.Time Saving Tip: Chop the vegetables and whisk together the sauce while the beef is in the freezer. Leftovers: Store leftover Hunan Beef in an airtight container for up to 3 days in the refrigerator and reheat in a dry skillet until warmed through or in a heat-safe dish in the microwave in 30-second intervals until warmed through.