Hunan Beef Recipe
Hunan beef is an easy stir-fry recipe packed with thinly sliced flank steak and veggies tossed in spicy homemade Hunan sauce. Make this classic takeout dish in one pan in under 30 minutes!
Servings: 4
Ingredients
For the sauce
- 1½ tablespoons sesame oil
- ⅓ cup beef broth
- ¼ cup soy sauce
- 2 teaspoons fish sauce
- 1 tablespoons rice wine vinegar
- 2 tablespoons honey
- 1 tablespoons chili paste
- 1 tablespoon cornstarch
- 1 tablespoon water
For the stir fry
- 2½ tablespoons vegetable oil divided
- 1 pound flank steak thinly sliced
- 1 teaspoon salt
- 1 small yellow onion thinly sliced
- 2 cloves garlic minced
- 5 broccolini chopped, stems and florets separated
- 1 large bell pepper sliced
Instructions
- Make the sauce. Whisk together the sesame oil, beef broth, soy sauce, fish sauce, rice wine vinegar, honey, and chili paste. In a separate bowl, whisk together the cornstarch and water and then whisk it back into the sauce. Set aside.
- Brown the meat. Heat 1 tablespoon vegetable oil over medium-high heat and add the steak. Season the meat with salt and saute for a minute or two or until golden brown on all sides. Remove the steak and set aside.
- Saute the veggies. Add the rest of the oil to the pan, followed by the onion, garlic, the stalks of the broccolini, and the bell pepper. Saute for 3 minutes or until the broccolini is almost fork-tender, and then add the broccolini florets. Saute for 1 more minute.
- Put it all together. Return the beef to the pan and pour in the sauce. Saute until the sauce has thickened and the beef is cooked to your liking.
- Serve. Remove from heat and let it rest for 2 to 3 minutes before serving.
Nutrition
Calories: 357kcal | Carbohydrates: 18g | Protein: 27g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 68mg | Sodium: 1729mg | Potassium: 619mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1315IU | Vitamin C: 57mg | Calcium: 43mg | Iron: 2mg
