Hunan Beef
Ingredients:
For the Stir Fry:
1 tablespoon vegetable oil (or safflower or peanut oil)
1 pound flank steak, sliced into ¼-inch strips
1 large onion, chopped
2 cloves garlic, minced
1 head broccoli, cut into even-sized florets
1 large bell pepper, chopped
For the Hunan-Style Sauce:
1 tablespoon sesame oil
½ cup beef broth
3 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon white vinegar
2 tablespoons brown sugar
2 tablespoons chili paste
1 teaspoon cornstarch (or ½ teaspoon xanthan gum)
Directions:
In a small bowl, whisk together sesame oil, beef broth, soy sauce, fish sauce, vinegar, brown sugar, chili paste, and cornstarch. Set aside.
Heat oil in a non-stick pan over medium heat. Add the steak strips and cook for 4–5 minutes until no longer pink. Remove the beef from the pan.
In the same pan, add the onion, broccoli, bell pepper, and garlic. Cook for 2–3 minutes, stirring frequently, until vegetables are tender.
Return the beef to the pan, then pour the Hunan sauce over the mixture. Stir and cook for 4–5 minutes until the sauce thickens and coats everything evenly.
Remove from heat and serve immediately.
Servings: 4
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