Hunan Beef
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Calories
230 kcal
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Course
Main Course
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Cuisine
Asian
Hunan Beef
Description
Hunan Beef is a stir-fry dish highlighting thinly sliced flank steak cooked alongside a variety of vegetables including broccoli florets, celery slices, red bell peppers, and baby corn. The beef is browned in vegetable oil and set aside while the vegetables are cooked until tender but still crisp. Garlic is added for aroma and flavor. A sauce made from beef broth, soy sauce, oyster sauce, rice vinegar, honey, and chili paste is combined with cornstarch as a thickener, then simmered with the beef and vegetables to coat the ingredients evenly.
The dish offers a combination of tender meat and crisp vegetables coated in a glossy sauce that has savory, slightly sweet, and spicy notes. The cooking technique of high heat stir-frying preserves the color and texture of the vegetables while ensuring the beef remains juicy. This balanced mix of textures and flavors is well suited to be served over plain steamed rice, which absorbs the flavorful sauce and completes the meal.
Ingredients
- 1 tablespoon vegetable oil
- 1 pound flank steak thinly sliced
- salt to taste
- black pepper to taste
- 1 cup broccoli cut into 1 inch pieces, florets
- 1/2 cup celery thinly sliced
- 1 medium red bell pepper cored, seeded and diced
- 1 cup baby corn drained and halved, canned
- 1 1/2 teaspoons garlic minced
- 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 Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 8g | 3% |
| Protein | 26g | 52% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 73mg | 24% |
| Sodium | 1007mg | 42% |
| Potassium | 639mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1165IU | 23% |
| Vitamin C | 62.9mg | 70% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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