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Hunan Beef

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This Hunan Beef recipe delivers bold, spicy, and savory flavors in every bite. Tender flank steak is combined with crisp vegetables and a tangy, spicy sauce that’s sure to please your taste buds. Ideal for a weeknight dinner, this dish brings the vibrant flavors of Chinese cuisine into your kitchen. Ready in just 25 minutes, it’s a must-try for fans of spicy stir-fries!

Ingredients

1 tablespoon vegetable oil, safflower, or peanut oil

1 pound flank steak, sliced into 1/4 inch strips

1 large onion, chopped

2 cloves garlic, minced

1 head broccoli, chopped into even-sized florets

1 large bell pepper, chopped

For the Hunan style sauce:

1 tablespoon sesame oil

1/2 cup beef broth

3 tablespoons soy sauce

1 tablespoon fish sauce

1 tablespoon white vinegar

2 tablespoons brown sugar

2 tablespoons chili paste

1 teaspoon cornstarch (or 1/2 teaspoon xanthan gum)

Instructions

  • Heat the vegetable oil in a large skillet or wok over medium-high heat.

  • Add the sliced flank steak and cook for 3-4 minutes until browned on all sides. Remove the steak and set it aside.

  • In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion is tender and fragrant.

  • Add the chopped broccoli and bell pepper. Stir-fry the vegetables for another 4-5 minutes, until they’re tender yet still crisp.

  • In a small bowl, whisk together the sesame oil, beef broth, soy sauce, fish sauce, white vinegar, brown sugar, chili paste, and cornstarch (or xanthan gum) until smooth.

  • Pour the sauce over the vegetables in the skillet and stir to coat. Let it simmer for 2-3 minutes, until it thickens slightly.

  • Return the beef to the skillet, tossing everything to coat the beef in the sauce. Cook for an additional 2-3 minutes.

  • Serve the Hunan Beef hot over steamed rice.

Notes

Spice Level: Adjust the chili paste according to your preferred heat level. For a milder dish, use less or substitute with hoisin sauce.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.

Vegetarian Option: Swap the beef for tofu or tempeh for a plant-based variation.

Low-Carb Version: Serve over cauliflower rice for a keto-friendly option.

Find it online: https://familydinnercooking.com/hunan-beef/