Hunan Beef

This Hunan beef is thinly sliced steak that's stir fried with colorful veggies in a spicy sauce. A take out classic that's so easy to make in the comfort of your own home!

Course Main

Cuisine Asian

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 230kcal

Author Sara Welch

Ingredients

1 tablespoon vegetable oil
1 pound flank steak thinly sliced
salt and pepper to taste
1 cup broccoli florets cut into 1 inch pieces
1/2 cup celery thinly sliced
1 medium red bell pepper cored, seeded and diced
1 cup canned baby corn drained and halved
1 1/2 teaspoons minced garlic
1/2 cup beef broth
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 teaspoons rice vinegar
1 teaspoon honey
2 teaspoons chili paste such as sambal oelek
2 teaspoons cornstarch

Instructions

Heat the vegetable oil in a large pan over high heat.
Add the steak to the pan in a single layer and season to taste with salt and pepper.
Cook for 3-4 minutes per side or until browned. Cook in multiple batches if needed.
Remove the beef from the pan and place on a plate. Cover to keep warm.
Add the broccoli, celery and bell pepper to the pan. Cook for 4-5 minutes or until vegetables are tender. Season with salt and pepper to taste. Stir in the baby corn. Add the garlic and cook for 30 seconds more.
Add the beef back to the pan with the vegetables.
In a small bowl, whisk together the beef broth, soy sauce, oyster sauce, rice vinegar, honey, chili paste and cornstarch.
Pour the sauce over the steak and vegetables; bring to a simmer. Cook for 1-2 minutes or until sauce has thickened. Serve immediately over rice if desired.

Nutrition