Hunan Beef
Ingredients
The beef and vegetables
-
1
pound
flank steak, thinly sliced
-
1
cup
broccoli florets, cut into 1 inch pieces
-
½
cup
celery, thinly sliced
-
1
medium
red bell pepper, cored, seeded and diced
-
1
cup
canned baby corn, drained and halved
-
1½
teaspoons
minced garlic
The sauce
-
½
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
Cooking essentials
-
1
tablespoon
vegetable oil
-
to taste
salt and pepper
Instructions
- Heat the vegetable oil in a large pan over high heat.
- Add the steak in a single layer and season with salt and pepper, cooking for 3-4 minutes per side until browned.
- Remove the beef and keep warm.
- Add broccoli, celery, and bell pepper to the pan and cook for 4-5 minutes until tender.
- Stir in the baby corn and garlic, cooking for an additional 30 seconds.
- Return the beef to the pan with the vegetables.
- In a bowl, whisk together beef broth, soy sauce, oyster sauce, rice vinegar, honey, chili paste, and cornstarch.
- Pour the sauce over the beef and vegetables, bringing to a simmer and cooking until thickened.
- Serve immediately over rice if desired.
Nutrition Facts (estimated)
Servings
4
Calories
230
Total fat
10g
Total carbohydrates
8g
Total protein
26g
Sodium
1007mg
Cholesterol
73mg
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