Hunan Beef

Hunan Beef is a hot and spicy beef and vegetable dish from the Hunan province of China.

Ingredients

Sauce

• 1/2 cup low sodium beef broth
• 2 tablespoons low sodium soy sauce
• 2 tablespoons oyster sauce
• 2 teaspoons rice vinegar
• 1 teaspoon honey
• 2 teaspoons chili paste such as sambal oelek
• 2 teaspoons cornstarch

Beef and Vegetables

• 1 tablespoon vegetable oil
• 1 pound flank steak, thinly sliced
• Salt and pepper, to taste
• 1 cup broccoli florets, cut into 1 inch pieces
• 1/2 cup celery, thinly sliced
• 1 medium red bell pepper, cored, seeded and diced
• 6 green onions, cut into 1 inch pieces, or 1 onion, chopped
• 1 cup canned baby corn, drained and halved
• 1/2 cup sliced mushrooms (optional)
• 1/4 cup sliced water chestnuts (optional)
• 2 cloves garlic, minced

Instructions

Sauce

1. In a small bowl, whisk together the beef broth, soy sauce, oyster sauce, rice vinegar, honey, chili paste and cornstarch. Set aside.

Beef and Vegetables

1. Heat the vegetable oil in a large pan over high heat.
2. Add the steak to the pan in a single layer and season to taste with salt and pepper.
3. Cook for 3 to 4 minutes per side or until browned. Cook in multiple batches if needed.
4. Remove the beef from the pan and place on a plate. Cover to keep warm.
5. Add the broccoli, celery, bell pepper and onions to the pan. Cook for 4 to 7 minutes or until vegetables are almost tender.
6. Season with salt and pepper to taste.
7. Stir in the baby corn, mushrooms, water chestnuts and garlic and cook for 30 seconds more.
8. Add the beef back to the pan with the vegetables.
9. Pour the Sauce over the steak and vegetables; bring to a simmer. Cook for 1 to 2 minutes or until sauce has thickened.
10. Serve immediately over rice.