Hunan Beef
This Hunan beef recipe brings restaurant-quality stir-fry to your kitchen with minimal effort. Tender slices of flank steak, crisp vegetables, and a savory, slightly sweet Hunan sauce come together in a skillet to create a dish that’s as satisfying as it is colorful.
Servings: 6 servings
Calories: 210kcal
Equipment
- Cutting Board
- Mixing bowl
- Large skillet
Ingredients
- 1 pound beef flank steak thinly sliced
- 1 Tablespoon vegetable or canola oil
- 1 cup broccoli florets
- 1 medium red bell pepper chopped
- 5 green onions chopped
- 1 medium onion chopped
- 1 cup canned baby corn
- 1 ½ teaspoons garlic minced
Hunan Sauce:
- ½ cup beef broth
- 3 Tablespoons low-sodium soy sauce
- 1 Tablespoon rice vinegar
- 2 Tablespoons oyster sauce
- 1 Tablespoon honey or sugar
- 2 teaspoons chili paste
- 2 teaspoons cornstarch
Instructions
- To make the Hunan sauce, combine all of the sauce ingredients in a bowl. Mix well and set aside.
- Heat the oil in a large skillet over medium heat. Once hot, add the beef and cook 3-4 minutes on each side until browned. Cook in multiple batches if needed. Set cooked beef aside.
- Add peppers, broccoli, and onion to the same pan and cook until tender, about 5 minutes. Mix in the green onion, baby corn and garlic and cook for about 2 minutes.
- Lastly, add the beef back to the pan along with the hunan sauce and cook for 1-2 minutes or until sauce is thickened. Serve over rice.
Nutrition
Calories: 210kcal | Carbohydrates: 19g | Protein: 20g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 45mg | Sodium: 576mg | Potassium: 546mg | Fiber: 2g | Sugar: 7g | Vitamin A: 929IU | Vitamin C: 45mg | Calcium: 45mg | Iron: 2mg