Hunan Beef
This authentic Hunan beef recipe features tender strips of steak stir-fried with crisp veggies and simmered in a savory Hunan sauce. It’s made in one pan and tastes better than takeout! Watch the video below to see how I make it in my kitchen!
Servings 4 servings
Calories 298kcal
Ingredients
- 1 tablespoon oil vegetable, safflower, or peanut oil
- 1 pound flank steak sliced into 1/4 inch strips
- 1 large onion chopped
- 2 cloves garlic minced
- 1 head broccoli chopped into even sized florets
- 1 large bell pepper chopped
For the Hunan style sauce
- 1 tablespoon sesame oil
- 1/2 cup beef broth
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon white vinegar
- 2 tablespoons brown sugar
- 2 tablespoons chili paste
- 1 teaspoon cornstarch or 1/2 teaspoon xanthan gum
Instructions
- Make the Hunan sauce. In a small bowl, add the sesame oil, beef broth, soy sauce, fish sauce, white vinrgar, brown sugar, chili paste, and cornstarch, and whisk together until combined. Set aside.
- In a non-stick pan, add the oil and place it over medium heat. Once hot, add the beef strips and cook for 4-5 minutes until no longer pink. Remove the beef from the pan and place it back over medium heat. Add the vegetables and cook for 2-3 minutes, or until tender.
- Add the beef back into the pan then pour the Hunan sauce over it. Cook the stir fry for 4-5 minutes, until the sauce has thickened.
- Remove the pan from the heat and serve immediately.
Video
Notes
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to five days.
TO FREEZE: Place the cooled stir fry in an airtight container and store it in the freezer for up to six months. Let it thaw overnight in the fridge.
REHEATING: Microwave the stir fry in 30-second spurts until warm, or reheat in a non-stick pan.
Nutrition
Serving: 1serving | Calories: 298kcal | Carbohydrates: 10g | Protein: 31g | Fat: 13g | Sodium: 1342mg | Potassium: 1019mg | Fiber: 6g | Vitamin A: 2231IU | Vitamin C: 188mg | Calcium: 108mg | Iron: 3mg | NET CARBS: 4g