Hunan Beef
With tender beef, fresh vegetables, and a tangy sauce, this Hunan Beef recipe is easy to make, customizable, and ready in just 30 minutes.
Servings: 4
Ingredients
For the Stir Fry
- 1 pound beef flank steak
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 1 tablespoon canola oil or avocado oil
- 1 cup broccoli florets chopped
- 1 medium red bell pepper chopped
- 1 medium green bell pepper chopped
- 1 medium yellow onion diced
- 2 teaspoons minced garlic
Hunan Sauce
- ½ cup low-sodium beef broth
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons rice vinegar
- 1 teaspoon honey or brown sugar
- 2 teaspoons chili paste such as sambal oelek
- 2 teaspoons cornstarch
For Serving
- Steamed Rice
- Green Onions
Instructions
- Place1 pound beef flank steakthe beef into the freezer for 10 minutes to make for easy slicing. After 10 minutes, 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 ½ cup low-sodium beef broth, 2 tablespoons low-sodium soy sauce, 2 tablespoons oyster sauce, 2 teaspoons rice vinegar, 1 teaspoon honey, 2 teaspoons chili paste , and 2 teaspoons cornstarch in a small bowl until the cornstarch is fully dissolved. Set aside.
- Heat 1 tablespoon canola 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 florets, diced peppers, and onions to the skillet. Cook for 4-5 minutes or until the vegetables are just slightly tender. Add 2 teaspoons minced 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.
Video
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, but you will want to omit the honey from the sauce, as Hoisin is already sweet.
Chili Paste: Use chili paste, such as sambal oelek, not chili sauce or Sriracha.
Gluten-Free: 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.
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.
Nutrition
Calories: 241kcal | Carbohydrates: 11g | Protein: 27g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 751mg | Potassium: 725mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1190IU | Vitamin C: 85mg | Calcium: 55mg | Iron: 2mg
