Hunan Beef

This homemade Hunan Beef is one of my favorite one-pan meals. It's got juicy, marinated flank steak in a rich, savory sauce, with fresh peppers and a little heat. Whether you serve it with steamed rice, steamed vegetables, or enjoy it on its own, this delicious dish will become a regular in your meal rotation!

Prep: 15

Cook: 15

Marinating Time 30

Total: 1

Yield:4

Equipment

Large bowls (2)
whisk
Small bowl
Large frying pan (or wok)
Tongs

Ingredients

1 pound flank steak thinly sliced
¼ cup cornstarch
¼ cup neutral oil
2 shallots thinly sliced
4 cloves garlic minced
1 1-inch piece ginger sliced
3 Fresno peppers thinly sliced
1 small green bell pepper chopped, seeds removed
1 small red bell pepper chopped, seeds removed
2 scallions chopped

For the Steak Marinade

1 tablespoon avocado oil
1 teaspoon oyster sauce
2 tablespoons water

For the Sauce

3 tablespoons soy sauce see Notes
1 teaspoon sugar see Notes
1 teaspoon rice vinegar

Instructions

In large bowl, whisk together avocado oil, oyster sauce, and water to make marinade. Add sliced flank steak to bowl and coat with marinade. Cover bowl and marinate steak 30 minutes.
Toward end of marinating time, whisk together soy sauce, sugar, and rice vinegar to make sauce. Set aside.
After 30 minutes, remove steak from marinade and transfer to another large bowl. Add cornstarch and toss or stir to very lightly coat steak.
In large frying pan or wok, heat ¼ cup neutral oil over medium-high heat. When hot, add steak, being careful not to overcrowd the pan. Work in batches if necessary. Cook steak until brown and crispy on each side.
Remove steak from pan and set aside. Drain pan, leaving 2 tablespoons of oil. Add ginger to oil and cook until fragrant, approximately 1 to 2 minutes. Stir occasionally to prevent sticking or burning.
Add sliced shallots and minced garlic to frying pan. Cook until fragrant, approximately 1 to 2 minutes, then add Fresno peppers. Cook approximately 30 seconds to 1 minute. Stir occasionally to prevent sticking or burning.
Add chopped green and red bell peppers and cook 2 to 3 minutes, until peppers soften slightly. Stir occasionally to prevent sticking or burning.
Return flank steak to frying pan. Pour in sauce, then add scallions. Stir to coat. Cook until sauce is completely absorbed.
Serve hot on its own or with rice.

Notes

Flank Steak: Your flank steak strips should be roughly ¼-inch thick.
Sugar: You can use coconut sugar instead if desired.
Make it Vegetarian/Vegan: Use tofu instead of flank steak and use vegetarian/vegan oyster sauce.
Make it Gluten Free: Use coconut aminos in place of the soy sauce.
Make it Keto: Use Swerve or monk fruit in place of the sugar, and ¼-½ cup rice flour or 3-4 tablespoons xanthan gum instead of cornstarch. Use coconut aminos or keto-friendly fish sauce (like Red Boat) instead of oyster sauce.

Recipe yields approximately 4 servings. Nutritional values shown are general guidelines and reflect information for 1 serving, not including any substitute ingredients or rice to serve. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.

Recipe adapted from The Woks of Life.

Nutrition

Recipe By:Jasmine Comer