How to Make Hunan Beef
- cook TIME 10 mins
- prep TIME 15 mins
- total TIME 25 mins
Ingredients (18)
- 10 oz flank steak cut into strips
- 4 oz carrots half moon sliced
- 4 oz broccoli florets separated and halved
- 4 oz red bell peppers coarsely chopped
- 1 oz red jalapeño sliced
- 8 dried chili peppers
- 2 tbsp scallions bias cut
- 1/2 tbsp ginger thinly sliced
- 1 tbsp garlic cloves separated
- 1 tbsp honey
- 2 fl oz water
- 2 1/2 tbsp reduced sodium soy sauce
- 1/2 tbsp oyster sauce
- 1 tsp sriracha
- 1 tsp rice wine vinegar
- 1 tsp cornstarch
- 2 tbsp canola oil divided
- 3 1/2 cups cooked medium-grain rice from 1 3/4 cups uncooked
INSTRUCTIONS
Prep:
Cook the Rice: Rinse the rice, then cook with any available appliance, such as the rice cooker, Instant Pot, or saucepan. Check the package for the specific time and water amount. Most types of rice take around 15-20 minutes and follow the 1 cup rice to 2 cups water ratio.
Cut the Beef: Slice a chef’s knife across the muscle grains and cut into thin strips. To identify the grains, look for lines that run lengthwise along the meat.
Slice the Carrots: Peel the skin off lengthwise, cut off the ends, then cut the carrot in half lengthwise and thinly slice.
Cut the Broccoli: Cut the broccoli in half, then separate into individual florets. Cut the florets in half.
Chop the Bell Pepper: Slice lengthwise around the core then discard it. Then chop each slice into bite-sized pieces.
Cut the Scallions: Cut off the roots, then angle the knife diagonally and thinly slice.
Cut the Ginger: Remove the skin, then thinly slice.
Cook:
Make the Sauce: In a bowl, mix 2 fl oz water, 2 1/2 tbsp reduced sodium soy sauce, 1/2 tbsp oyster sauce, 1 tsp sriracha, 1 tsp rice wine vinegar, 1 tbsp honey, and 1 tsp cornstarch until well-combined.
Stir-fry the Beef: In a pan over medium heat, stir-fry 10 oz flank steak with 1 tbsp canola oil for 2 minutes until brown.
Stir-fry the Aromatics: Remove the beef then add 1 tbsp canola oil to stir-fry 1/2 tbsp ginger and 1 tbsp garlic for 30 seconds until fragrant.
Add the Broccoli and Carrots: Add 4 oz carrots and 4 oz broccoli to the pan and stir-fry for 2 minutes.
Add the Remaining Veggies: Continue adding 4 oz red bell peppers, 1 oz red jalapeño, and 8 dried chili peppers to stir-fry for another 2 minutes.
Add the Beef and Sauce: Add the stir-fried beef and sauce into the pan then stir-fry for another 3 minutes.
Garnish and Serve: Take off the heat, transfer onto serving plates, garnish with 2 tbsp scallions, and serve with 3 1/2 cups cooked medium-grain rice.
