Description
A flavorful and quick Hunan Beef stir-fry featuring tender flank steak and crisp vegetables coated in a spicy, savory sauce. Perfect for a vibrant weeknight dinner, this dish delivers a delicious balance of heat, sweetness, and umami with a satisfying crunch from fresh broccoli, celery, bell pepper, and baby corn.
Ingredients
Scale
Beef and Marinade
- 1 lb flank steak, thinly sliced
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp vegetable oil (divided)
Vegetables
- 1 ½ cup broccoli florets, cut into bite sized pieces
- 1 cup celery, thinly sliced
- 1 red bell pepper, cored and cut into bite sized pieces
- 1 can baby corn, drained and halved
- 3 tbsp garlic, minced
- 1 tbsp fresh ginger, minced
Sauce
- 1 cup beef broth
- 2 tbsp cornstarch
- 2 tbsp soy sauce (regular or low sodium; avoid sweet or dark soy sauce)
- 2 tbsp oyster sauce
- 1 tbsp rice wine vinegar (or substitute with rice vinegar or apple cider vinegar)
- 2 tbsp honey (or sugar)
- 2 tsp sambal oelek (or chili garlic sauce, or sriracha)
Instructions
- Make the Hunan sauce: In a small bowl, combine beef broth, cornstarch, soy sauce, oyster sauce, rice wine vinegar, honey, and sambal oelek. Stir well until fully blended and set aside.
- Cook the beef: Heat 1 tablespoon of vegetable oil in a large skillet, frying pan, or wok over high heat. Add the thinly sliced flank steak seasoned with salt and pepper. Stir-fry the beef, spreading it out in a single layer to avoid overcrowding, and cook until it just begins to brown with some crispy bits, about 2-3 minutes. Remove the beef from the pan and set aside.
- Sauté aromatics: Add the remaining 1 tablespoon of oil into the same pan. Stir in the minced garlic and ginger. Stir-fry for about 5 seconds or until fragrant, being careful not to burn the aromatics.
- Cook the vegetables: Add broccoli florets, celery, red bell pepper, and baby corn to the pan. Stir-fry the vegetables for 2-3 minutes until they are partially cooked but still retain a crunchy texture.
- Add and thicken the sauce: Pour the prepared Hunan sauce into the pan with the vegetables. Stir continuously as the sauce bubbles and quickly thickens, cooking for approximately 2-3 minutes to coat the veggies evenly.
- Combine beef and finish: Turn off the heat once the sauce has thickened. Return the cooked beef to the pan and gently stir to combine everything. Serve immediately and enjoy your delicious Hunan Beef!
Notes
- For best results, slice the flank steak thinly against the grain to ensure tenderness.
- To prevent overcrowding, cook beef in batches if your pan is small; this helps achieve a nice sear.
- Adjust the spiciness by varying the amount of sambal oelek or substituting with your preferred hot sauce.
- If you prefer a less sweet sauce, reduce the honey or sugar to suit your taste.
- Serve with steamed rice or noodles for a complete meal.
