Name: Savory Hunan-Style Beef Stir-fry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 tablespoons soy sauce, divided; 2 tablespoons sherry; 1/2 teaspoon toasted sesame oil; 3 garlic cloves, minced; 1 tablespoon cornstarch; 1/4 cup canola oil, divided; 2 Thai chile peppers, chopped; 1 large bell pepper, sliced; 4 green onions, thinly sliced; 1 teaspoon sesame seeds, for garnish; 1/4 teaspoon ground black pepper; 1 tablespoon fresh ginger, minced; 1 lb flank steak, sliced against the grain as thinly as possible; 1/2 teaspoon salt

Beef Stir Fry

What type of beef should I use for stir fry?

What vegetables can I use in my stir fry?

Do I need to marinate the beef before stir frying?

What type of oil should I use for stir frying?

How do I prevent the beef from getting tough?

How can I adjust the consistency of the sauce?

Relive the vibrant flavours of classic Chinese cuisine right in your own kitchen with this Hunan-style beef recipe that has been tailored for a balanced diet. Combining tender flank steak with spicy Thai chilies and sweet bell peppers, this dish is not just low-carb, but packed full of flavor.

Soybeans

Wheat

Lactose Free

Low Carb

Sauces

milliliter

soy sauce

Wine

sherry

Oils

sesame oil

Fresh Vegetables

gram

garlic

Flour & Meal

cornstarch

canola oil

thai chili

bell pepper

green onion

Seasonings

sesame seeds

black pepper

fresh ginger

Red Meat

flank steak

salt

Cholesterol

Trans fatty acids

Vitamin K

Vitamins

Alpha-carotene

Vitamin A

Added Sugar

Sugar

Beta-cryptoxanthin

Protein

Dietary Fiber

Carbohydrates

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calories

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Water

Vitamin C

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

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Savory Hunan-Style Beef Stir-fry

Condiment & Toppings

Beverages

Baking Goods

Produce

Meat & Seafood

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Marinate the sliced flank steak in a mixture of 1 tablespoon soy sauce, sherry, cornstarch, salt, and ground black pepper. Set the bowl aside for 15 minutes.

Meanwhile, heat oven to 425°F. Spread bell pepper slices in an even layer on a greased baking sheet, and roast in the preheated oven for 15 minutes or until they start to brown.

While the peppers are roasting, heat 3 tablespoons of canola oil in a wok on medium heat. The oil is heated sufficiently when it begins to shimmer.

Add marinated beef to the wok, stirring gently so it doesn't stick together. Cook for about 2-3 minutes.

Transfer the cooked beef to a plate lined with a paper towel to drain excess oil.

Add a tablespoon of canola oil to the same wok, raise heat to high, and allow it to heat till it slightly smokes.

Add the garlic, ginger, Thai peppers, remaining soy sauce, and sesame oil. Stir continuously until the mixture becomes fragrant.

Mix the cooked beef back into the fragrant seasoning mixture in the wok.

Remove the roasted bell peppers from the oven, and add them to the wok, mixing well.

Remove the wok from heat. Serve the beef stir-fry hot, garnished with thinly-sliced green onions and a sprinkle of sesame seeds.

Savory Hunan-Style Beef Stir-fry

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