Stir Fried Beef in Spicy Hunan Sauce
Savor the bold and fiery flavors of Stir Fried Beef in Spicy Hunan Sauce, a mouthwatering Chinese-inspired dish packed with tender beef and vibrant vegetables coated in a rich, flavorful sauce. Succulent strips of marinated sirloin or flank steak are seared to perfection, then tossed with crunchy red bell peppers, broccoli florets, and aromatic ingredients like minced garlic, fresh ginger, and dried red chilies. The star of this recipe is the spicy Hunan sauce—a tantalizing blend of dark soy sauce, chili garlic sauce, oyster sauce, and a hint of sugar that creates a perfect balance of heat and umami. Ready in just 35 minutes, this quick and easy stir-fry is ideal for busy weeknights and best served over steamed rice for a restaurant-quality dinner at home. Perfect for those craving authentic Chinese flavors with a spicy kick!
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Recipe Information
Ingredients
- 450 grams beef sirloin or flank steak
- 2 tablespoons cornstarch
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 3 tablespoons vegetable oil
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 6 dried red chilies
- 1 red bell pepper, sliced
- 1.5 cups broccoli florets
- 3 green onions, chopped
- 2 tablespoons dark soy sauce
- 2 tablespoons chili garlic sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 cup water
Instructions
Slice the beef into thin strips against the grain. Place the strips in a bowl and mix with 2 tablespoons of cornstarch, 2 tablespoons of low-sodium soy sauce, and 1 tablespoon of Shaoxing wine. Let marinate for 10-15 minutes.
In a small bowl, prepare the sauce by combining 2 tablespoons of dark soy sauce, 2 tablespoons of chili garlic sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sugar, and 1 cup of water. Mix well and set aside.
Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat. Once hot, add the marinated beef in a single layer. Sear for 2-3 minutes until browned but not fully cooked. Remove the beef from the wok and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Toss in the minced garlic, ginger, and dried red chilies. Stir-fry for 30 seconds until fragrant.
Add the red bell pepper slices and broccoli florets to the wok. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still crisp.
Return the beef to the wok and pour in the prepared sauce. Stir everything together and cook for another 2-3 minutes until the beef is fully cooked and the sauce thickens slightly.
Sprinkle in the chopped green onions, stir, and remove from heat.
Serve hot over steamed rice and enjoy!
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 1105 mg | 48% | |
| Total Carbohydrate | 25.7 g | 9% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 4.3 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 771 mg | 16% | |
*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.
