Hunan Beef
Dive into the bold and fiery flavors of Hunan Beef, a classic Chinese stir-fry that balances heat, savory richness, and crisp vegetables in every bite. This quick and easy recipe features tender slices of marinated beef flank steak stir-fried with colorful bell peppers, zucchini, and dried red chilies, creating a vibrant and mouthwatering dish. The star of the recipe is the flavorful sauce—a harmonious blend of light and dark soy sauces, oyster sauce, sesame oil, and a hint of rice vinegar—perfectly tying together the ingredients. With just 30 minutes from prep to plate, this spicy and aromatic dish is ideal for busy weeknights and pairs beautifully with steamed rice or noodles. If you're seeking a restaurant-quality meal at home, this Hunan Beef recipe is sure to impress!
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Recipe Information
Ingredients
- 1 pound beef flank steak
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 3 garlic cloves
- 1 tablespoon fresh ginger
- 6 dried red chilies
- 1 red bell pepper
- 1 green bell pepper
- 1 zucchini
- 3 scallions
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- 1 cup chicken broth
- 0.5 teaspoon black pepper
- 1 teaspoon sesame oil
Instructions
Slice the beef flank steak into thin strips, about 2 inches long, against the grain for tenderness.
In a medium bowl, combine the beef, 2 tablespoons of soy sauce, and 2 tablespoons of cornstarch. Mix well and set aside to marinate for 15 minutes.
While the beef marinates, prepare the sauce: In a small bowl, whisk together the light soy sauce, dark soy sauce, oyster sauce, rice vinegar, sugar, chicken broth, black pepper, and sesame oil. Set aside.
Mince the garlic and ginger. Chop the bell peppers and zucchini into bite-sized pieces, and slice the scallions into 1-inch pieces.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the marinated beef and stir-fry for 2-3 minutes until browned. Remove the beef from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the garlic, ginger, and dried red chilies. Stir-fry for 30 seconds until fragrant.
Add the bell peppers and zucchini to the pan and stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.
Return the beef to the pan, and pour in the prepared sauce. Mix well to coat the beef and vegetables evenly.
Add the scallions and stir-fry for another minute to combine flavors.
Serve hot with steamed white rice or noodles.
Nutrition Facts
Calories |
1736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.8 g | 111% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 22.9 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 7913 mg | 344% | |
| Total Carbohydrate | 105.4 g | 38% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 29.3 g | ||
| Protein | 149.0 g | 298% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 4091 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
