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5.0 from 9 votes

Garlic Hunan Beef

Garlic Hunan Beef is a favorite Chinese takeout dish with bold flavor! Stir-fry steak in a spicy sauce with garlic, ginger and chili peppers. 

Prep Time
2 hrs
Cook Time
mins
Total Time
2 hrs 10 mins
Servings: 4 servings
Calories: 326 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

  • 1 pound flank steak , sliced thinly against the grain
  • 1 tablespoon garlic , minced
  • 1 tablespoon ginger , minced
  • 2 tablespoons soy sauce
  • 1/2 tablespoon coarse ground black pepper
  • 1/3 cup Shaoxing wine
  • 2 dry Thai bird chiles , de-stemmed and crushed
  • 1 tablespoon corn starch
  • 1/4 cup canola oil
  • Sesame seeds for garnish , optional

Instructions

    Cup of Yum
  1. In a large ziploc bag add the steak, garlic, ginger, soy sauce, black pepper, wine, chilies, and cornstarch.
  2. Marinate for at least 2 hours, preferably overnight.
  3. Heat your wok on high and add the canola oil.
  4. Remove the beef from the marinade (reserve the marinade) and add to the wok.
  5. Cook the beef for 30 second on each side until caramelized.
  6. Add in the reserved marinade and stir to combine until thickened, 15-30 seconds.
  7. Serve immediately with steamed broccoli and rice.

Nutrition Information

Calories 326kcal (16%) Carbohydrates 5g (2%) Protein 26g (52%) Fat 20g (31%) Saturated Fat 3g (15%) Polyunsaturated Fat 4g Monounsaturated Fat 11g Trans Fat 0.1g Cholesterol 68mg (23%) Sodium 564mg (24%) Potassium 441mg (13%) Fiber 0.4g (2%) Sugar 0.3g (1%) Vitamin A 22IU (0%) Vitamin C 4mg (4%) Calcium 34mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 326

% Daily Value*

Calories 326kcal 16%
Carbohydrates 5g 2%
Protein 26g 52%
Fat 20g 31%
Saturated Fat 3g 15%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 11g 55%
Trans Fat 0.1g 5%
Cholesterol 68mg 23%
Sodium 564mg 24%
Potassium 441mg 9%
Fiber 0.4g 2%
Sugar 0.3g 1%
Vitamin A 22IU 0%
Vitamin C 4mg 4%
Calcium 34mg 3%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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