Picture this: a sizzling stir-fry that dances with bold, fiery flavors straight from the heart of Hunan province.
Hunan beef, a dish that’s as much about the heat as it is about the harmony of textures and aromas, has been my go-to for a dinner that both surprises and comforts. Maybe it’s the spicy kick that reminds me of that one summer trip to China, or perhaps it’s just the sheer joy of watching the beef caramelize in the pan, but this recipe?
It just hits differently.
Steps
- Warm vegetable oil in a large pan over high heat. Place the sliced steak in a single layer in the pan, seasoning with salt and pepper. Sauté each side for 3-4 minutes until browned, cooking in batches if necessary.
- Transfer the steak to a plate and cover to maintain warmth. Add broccoli, celery, and bell pepper to the pan and cook for 4-5 minutes until tender, seasoning with salt and pepper. Stir in baby corn, then add minced garlic and cook for an additional 30 seconds.
- Return the beef to the pan with the vegetables. In a separate bowl, combine beef broth, soy sauce, oyster sauce, rice vinegar, honey, chili paste, and cornstarch. Whisk until smooth.
- Pour the sauce mixture over the steak and vegetables in the pan. Bring the mixture to a simmer and cook for 1-2 minutes, allowing the sauce to thicken. Serve immediately, ideally over rice if desired.
Ingredients
- 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
- 1 cup canned baby corn, drained and halved
- 1 1/2 teaspoons minced garlic
- 1/2 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
FAQ
- What is Hunan Beef?
- fried with vegetables in a spicy sauce, reflecting the region’s love for hot and sour combinations.
- How can I adjust the spiciness of Hunan Beef?
- What ingredients are used in Hunan sauce?
- Can I use different vegetables or meats in this recipe?
- What are some tips for cooking Hunan Beef?
- sized pieces. Cook the steak in a single layer to achieve a nice brown crust; overcrowding the pan will lead to steaming rather than browning. Consider cooking the meat in batches for the best results.
Tips
- Uniform Vegetable Sizing: Ensure that all your vegetables are cut into similar sizes to guarantee even cooking throughout the dish.
- Chili Paste Options: You can customize the heat level by choosing your preferred chili paste. Sambal oelek is a popular choice, but you can also opt for hot chili oil, chili garlic sauce, or sriracha based on your taste preference.
- Batch Cooking for Better Browning: For the best results, cook the steak in a single layer without overcrowding the pan. This allows the meat to brown nicely rather than steam. It may take a bit more time as you’ll need to cook in batches, but the flavor payoff is worth it.
- Incorporate Baby Corn: Adding baby corn can enhance the dish’s texture and flavor. Look for canned or jarred baby corn in the ethnic foods or canned vegetable aisle of your grocery store.
Equipment
- Large Pan or Wok: For stir frying the beef and vegetables.
- Sharp Knife: Essential for thinly slicing the flank steak and vegetables.
- Whisk: To mix the sauce ingredients together smoothly.
- Cutting Board: A sturdy surface for preparing the vegetables and meat.
