Hunan Beef
The ultimate comfort food is here! Hunan Beef is packed with bold flavors, tender beef, and vibrant vegetables, making it a perfect weeknight dinner. Indulge in this easy recipe tonight and experience a delicious blend of spicy, savory, and sweet.
Equipment
- Skillet
- Frying Pan
- Whisk
- Large Pot
- Chef's Knife
- Cutting Board
- Mixing Bowl
Ingredients
- 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
- 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
- Steamed Rice
- Green Onions
Instructions
- Start by placing the beef flank steak into the freezer for about ten minutes. This makes slicing the beef easier. After the time is up, remove it and slice into ¼-inch thick pieces against the grain. Season the slices evenly with kosher salt and pepper.
- Next, prepare the Hunan sauce. In a bowl, whisk together beef broth, low-sodium soy sauce, oyster sauce, rice vinegar, honey, chili paste, and cornstarch. Ensure that the cornstarch is completely dissolved and set this mixture aside.
- In a large pan or skillet, add canola oil and heat over high heat. You want the oil to be hot enough that it sizzles when you add a drop of water. Once it’s ready, add the seasoned beef slices to the pan in a single layer. Avoid overcrowding the pan; cook in batches if necessary. Sear the beef for about three to four minutes on each side until browned and cooked through. Remove the beef from the pan and place it on a plate.
- If the skillet seems dry, add an extra teaspoon of canola oil. Toss in the broccoli florets, diced peppers, and onions. Stir-fry the vegetables for about four to five minutes until they are just tender but still crisp.
- After the vegetables have cooked, add the minced garlic and cook for an additional thirty seconds until fragrant.
- Return the beef to the pan with the vegetables. Before incorporating, whisk the reserved sauce again to ensure it’s well mixed. Pour the sauce over the beef and veggies, stirring to combine. Bring the mixture to a gentle boil.
- Let it cook for one to two minutes until the sauce has thickened and coats the beef and vegetables nicely. The cornstarch will help create a silky sauce that clings to everything.
- Once done, remove from the heat. Serve your Hunan Beef over a bed of hot, steamed rice, garnished with sliced green onions for that finishing touch.
- Enjoy your homemade Hunan Beef with friends and family, sharing the joy it brings!
Notes
Tip 1: If you have an allergy to corn, feel free to use an equal amount of arrowroot powder in place of the cornstarch.
Tip 2: 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.
Tip 3: Use chili paste, such as sambal oelek, not chili sauce or Sriracha.
Tip 4: Use gluten-free beef broth, gluten-free soy sauce, and gluten-free oyster sauce.
Tip 5: 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.
Tip 6: If you don't care for peppers or broccoli, other great options are shelled edamame, carrots, canned baby corn, or zucchini.
Tip 7: Chop the vegetables and whisk together the sauce while the beef is in the freezer.
Tip 8: Store leftover Hunan Beef in an airtight container for up to three days in the refrigerator and reheat in a dry skillet until warmed through or in a heat-safe dish in the microwave in thirty-second intervals until warmed through.