Summary:
Hunan beef is a fast 20-minute Chinese-inspired stir fry, with ultra-tender sliced beef fried in hot oil and tossed in a spicy sauce with garlic and cumin. It’s named after the Hunan Province and the cuisine found there, well-known for their spicy foods and bold flavors.
INGREDIENTS
- 12 ounces flank steak (Note 1)
- 3 tablespoons cooking oil
- 2 scallions, thinly sliced
Marinade:
- 2 tablespoons
rice cooking wine (Note 2) - 1 tablespoon
soy sauce - 1 tablespoon
corn starch - 1/2 teaspoon ground black pepper
- 1/4 teaspoon table salt
INSTRUCTIONS
- Marinate Beef: Stir together all marinade ingredients in large bowl until corn starch is dissolved. Slice beef against grain into thin slices, about 1/4 inch thick, and add to bowl with marinade. Stir together until marinade is fully absorbed by beef. Set aside for about 5 minutes to marinate.
- Prepare Sauce: Stir together all sauce ingredients in small bowl until combined. Set aside.
- Brown Beef: Heat oil in wok or pan over medium-high heat for a few minutes until hot. Add beef and cook in hot oil for a few minutes until browned, constantly stirring and flipping beef slices. Use slotted spoon or tongs to transfer only beef to plate, leaving oil in wok.
- Add Sauce: Reduce to medium heat. Add prepared sauce to wok and cook for less than a minute until fragrant, stirring frequently. Return beef to wok and stir with sauce for a few minutes until well-mixed.
- Serve: Remove wok from heat. Stir in sliced scallions and serve (Note 5).
NUTRITION
| Makes 2 Servings |
| Amount Per Serving: |
| Calories 520 (56% from fat) | Â |
| Total Fat 32g | 50% |
| Â Â Â Saturated Fat 6g | 31% |
| Cholesterol 109mg | 36% |
| Sodium 950mg | 39% |
| Net Carb 8g | Â |
| Total Carb 8.5g | 3% |
| Â Â Â Dietary Fiber 0.5g | 2% |
| Â Â Â Sugars 2.5g | Â |
| Protein 38g | Â |
PHOTOS
