Hunan Beef
Why You’ll Love This Dish
You know those evenings when you’re itching for something that’s got a bit of heat and a lot of flavor? That’s when I whip up my Hunan Beef! My family goes bananas for this because—well, maybe it’s the spicy kick or the savory sauce that lingers in all the right ways. It started as a mishap, actually, when I attempted to recreate something from our favorite takeout spot. Spoiler: it was a hot mess at first, but now it’s a household favorite (with some trial and error, of course).
What Goes In It?
- 1 lb of beef (flank steak is my usual go-to, but hey, skirt steak works too)
- 2 tablespoons soy sauce (or tamari if you’re feeling fancy)
- 1 tablespoon cornstarch
- 2 tablespoons sesame oil (or plain ol’ vegetable oil if you’re out)
- 3 garlic cloves, minced (or a generous spoonful of that jarred stuff when you’re in a pinch)
- 1-inch ginger, minced (confession: I sometimes use powdered ginger)
- 1 bell pepper, sliced (I like red, but any color will brighten this dish)
- 1 cup broccoli florets (frozen works when I’m out of fresh)
- 1 tablespoon chili paste (or more if you’re feeling brave)
- 2 tablespoons oyster sauce (my secret weapon!)
- 1 tablespoon rice vinegar
- 1 teaspoon sugar (balances the heat—or so I tell myself)
- Salt and pepper, to taste
Let’s Cook This Thing!
Start by cutting the beef into thin strips, about 1/4 inch thick. Mix these with soy sauce and cornstarch in a bowl—this is where I usually start to feel like I’m in a cooking show. Let that sit for a bit, marinating.
Heat up a tablespoon of sesame oil in a pan over medium-high heat. Get it hot (like, really hot) before tossing in the beef. Stir-fry for about 3-4 minutes until beef is browned but not fully cooked through yet. Remove it from the pan.
In the same pan, add another tablespoon of oil and toss in your garlic and ginger. Let them sizzle for 30 seconds or so (this is when I take a deep sniff and pretend I’m a pro chef).
Add bell peppers and broccoli to the pan and stir-fry until they’re just tender. Return the beef to the pan. Stir in chili paste, oyster sauce, rice vinegar, and sugar. Cook everything together for another 2-3 minutes until well combined. Salt and pepper to your liking.
Little Notes and Nuggets
You ever notice how garlic and ginger can either make or break a dish? I find it best to not skimp on them for this one. And on the off chance it turns out a tad too spicy, a splash more soy sauce usually saves the day.
For the Experimental Chef
Once, in a wild moment, I threw in some pineapple chunks. It was… interesting. I’d recommend sticking to veggies, but hey, you do you!
Got the Right Tools?
A wok is fab for this (though I’ve used just a regular pan many times). Just ensure there’s enough space for everything to mingle comfortably.
How About Leftovers?
Store any extras in an airtight container in the fridge. Good for up to 3 days—but honestly, mine rarely lasts past lunch the next day!
Serving It Up
I usually serve this over jasmine rice. My cousin once suggested noodles, which were pretty great too, especially if you like slurping your meals.
Lessons Learned
Don’t rush the marinating step. Trust me, I tried skimping on it once, and the beef was as tough as old boots.
FAQ Time!
Q: Can I use chicken instead of beef?
A: Sure thing! Just keep an eye on cooking times since chicken cooks a bit different.
Q: Is there a vegetarian version?
A: Absolutely! Swap the beef for tofu and use mushroom sauce instead of oyster.
Q: Does this freeze well?
A: Eh, it gets a bit mushy. Best to enjoy it fresh.
