The homemade version of a classic Chinese dish is just as tasty as ordering takeout.
For as long as I can remember, I’ve always loved Chinese food. I enjoy both the taste and the convenience of getting takeout. Nowadays, my interest in Chinese food lies more in preparing homemade versions of classic Chinese dishes. One of the recent additions to my repertoire is Hunan beef. Originating in the central Chinese province of Hunan, it’s an example of the distinctive Hunan cuisine which has been written about and recorded since at least the seventeenth century. The modern version of Hunan beef probably isn’t exactly the same as they prepared it in the past, but it still tastes amazing!
Preparing Hunan beef is as simple as cooking meat, veggies, and sauce separately, and then combining them in the same wok. It comes together so easily, with tender pieces of meat and crispy vegetables. The sauce coats the meat and veggies, and the Hunan beef comes out both spicy and tangy. It’s also easy to mix and match what vegetables you want and how spicy you want the dish to be. That means you can customize your Hunan beef to give it the exact taste you want, which is something you can’t get from takeout!
Is Hunan Beef Healthy?
With several fresh vegetables in the recipe, there are a lot of vitamins, minerals and antioxidants already in the dish. Plus, the beef is also a good source of protein. However, it’s important to be careful with the sauce. Ingredients like soy sauce and beef broth can be high in sodium. Anyone watching their sodium intake should look for soy sauce or broth that’s low in sodium. Otherwise, Hunan beef may not be a meal that’s healthy for everyone.
Getting the Sauce Just Right
The sauce that covers the meat and vegetables is what makes Hunan beef distinct from so many other dishes. Therefore, you want to get the sauce just right. To be more specific, the sauce should be as thick as possible and absorbed by all of the ingredients.
Make sure you continue to cook the dish in the wok with enough heat until the sauce thickens. If you need a little help, arrowroot powder is sometimes used as a substitute for cornstarch which helps to thicken the sauce. Meanwhile, if you wish to make the sauce a little spicier, additional chili paste or chili peppers will give it an extra kick.
INGREDIENTS
- 3 1/2 tablespoons soy sauce
- 2 tablespoons chili paste
- 2 teaspoons rice vinegar
- 1 1/2 teaspoons cornstarch
- 1/4 cup water
- 1/3 cup beef broth
- 2 tablespoons vegetable oil
- 1 pound flank steak thinly sliced
- 1 large bell pepper sliced
- 1 medium onion sliced
- 1 jalapeño pepper seeds removed and chopped
- 3 cloves garlic minced
- 1 tablespoon ginger minced
- Steamed rice for serving
- Green onions chopped (for garnish)
INSTRUCTIONS
Prepare
Mix soy sauce, chili paste, vinegar, cornstarch, water, and broth.
Cook
Stir-fry beef until nearly cooked, then set aside.
Combine
Stir-fry vegetables, return beef, add sauce, and heat through.
Devour!
FAQs & Tips
Leftover Hunan beef can be kept in an airtight container and stored in the fridge. It will remain good for at least 3 days and should be reheated with enough sauce or liquid so that it doesn’t dry out.
Hunan beef and Szechuan beef are both Chinese dishes, but they come from different regions of China and have distinct flavors and cooking styles. Hunan beef is a fiery, bold dish from the Hunan province, known for its straightforward spiciness and emphasis on fresh ingredients. Szechuan beef, from Sichuan province, features a complex mix of sweet, spicy, and numbing flavors due to the use of Sichuan peppercorns and thicker, fermented sauces.
The exact vegetables you use in Hunan beef can be based on your preference. In addition to the ingredients listed, carrots, mushrooms, bok choy, and water chestnuts are all common additions.
Serving Suggestions
Hunan beef should always be served on a bed of Steamed Rice, in my opinion. Of course, you could also use Vegetable Fried Rice or Cilantro Lime Cauliflower Rice based on your personal preferences.
If you’d like something a bit different, noodles can be used instead of rice. I would suggest some Soba Noodles or perhaps some Thai Noodles. To elevate the meal further, try preparing some Chinese appetizers like these Crispy Air-Fryer Egg Rolls.
Hunan Beef
Ingredients
- 3 1/2 tablespoons soy sauce
- 2 tablespoons chili paste
- 2 teaspoons rice vinegar
- 1 1/2 teaspoons cornstarch
- 1/4 cup water
- 1/3 cup beef broth
- 2 tablespoons vegetable oil
- 1 pound flank steak thinly sliced
- 1 large bell pepper sliced
- 1 medium onion sliced
- 1 jalapeño pepper seeds removed and chopped
- 3 cloves garlic minced
- 1 tablespoon ginger minced
- Steamed rice for serving
- Green onions chopped (for garnish)
Instructions
-
In a small bowl, whisk together soy sauce, chili paste, rice vinegar, cornstarch, water, and beef broth until smooth. Set aside.
-
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the sliced beef and stir-fry until browned and nearly cooked through, about 3 to 5 minutes. Remove beef from the wok and set aside.
-
In the same wok, add the remaining tablespoon of oil. Add sliced bell pepper, onion, jalapeño, garlic, and ginger. Stir-fry for about 2 minutes or until the vegetables are just tender.
-
Return the beef to the wok. Pour the prepared sauce over the beef and vegetables. Stir well to combine and continue cooking for another 2 to 3 minutes, or until the sauce has thickened and everything is heated through.
-
Serve with cooked rice and top with green onions for garnish.
Nutrition
The post Hunan Beef appeared first on Food Faith Fitness.
