A classic of Chinese take-out, Hunan Beef is known for its smoky, tangy flavor and spice. This recipe for Hunan Beef reins in the spiciness to a pleasant heat so you can fully enjoy the sweet, sour, and umami sauce with tender slices of steak and fresh vegetables. In the same amount of time that it would take to pick a restaurant, order, and have food delivered, you can have a hot, freshly-made dish on the table, ready to enjoy. You can satisfy your craving for Asian cuisine without needing to pick up a phone.
Ingredients• 1 tablespoon vegetable oil • 1 pound flank steak, thinly sliced • salt, to taste • 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 pieces, drained • 1 1/2 teaspoons garlic, minced • 1/2 cup beef broth • 2 tablespoons soy sauce • 2 tablespoons oyster sauce • 2 teaspoons rice vinegar • 1 teaspoon honey • 2 teaspoons chili paste • 2 teaspoons cornstarch • rice, cooked, optional, for serving
In a large pan over high heat on the stove-top, heat the vegetable oil.
Add the flank steak to the hot oil in a single layer and season with salt and pepper. You can cook the steaks in batches if necessary.
Cook the flank steak until both sides are browned, about 3-4 minutes per side.
Transfer the steaks to a plate, and cover them to keep them warm.
Add the broccoli, celery, and red bell pepper to the pan.
Cook until the vegetables are tender, about 4-5 minutes.
Season with salt and pepper to taste.
Stir in the baby corn.
Stir in the garlic and cook until fragrant, about 30 seconds.
Place the flank steak back in the pan with the vegetables.
In a small bowl, whisk together the beef broth, soy sauce, oyster sauce, rice vinegar, honey, chili paste, and cornstarch.
Pour the sauce over the steak and vegetables, toss to combine, and cook until it simmers and thickens, about 1-2 minutes.
Serve immediately over rice.