Hunan Beef

🛒 Ingredients

• Flank steak 150 g · 216 kcal
• Red bell pepper 80 g · 25 kcal
• Yellow onion 50 g · 20 kcal
• Ginger, fresh 10 g · 8 kcal
• Garlic 10 g · 15 kcal
• Soy sauce 24 g · 15 kcal
• Shaoxing wine 15 g · 15 kcal
• Cornstarch 10 g · 35 kcal
• Sesame oil 4 g · 45 kcal
• Vegetable oil 14 g · 130 kcal
• Doubanjiang (Chili bean paste) 20 g · 20 kcal
• Rice vinegar 10 g · 2 kcal
• Chicken broth 50 g · 5 kcal
• Granulated sugar 5 g · 20 kcal

👨‍🍳 Instructions

1. Thinly slice the flank steak against the grain into 1/4-inch strips; combine with 1 tbsp soy sauce, Shaoxing wine, 1 tsp cornstarch, and 1 tsp sesame oil, then marinate for at least 15 minutes.
2. Prepare the sauce by whisking together 1 tbsp soy sauce, Doubanjiang, rice vinegar, chicken broth, 1 tsp cornstarch, and granulated sugar in a small bowl.
3. Heat vegetable oil in a wok or large skillet over high heat until shimmering; sear the beef in batches for 1-2 minutes per side until browned, then remove and set aside.
4. Add bell peppers and onion to the wok; stir-fry for 2-3 minutes until slightly tender-crisp, then add minced ginger and garlic and cook for another minute until fragrant.
5. Return the seared beef to the wok along with the prepared sauce; toss to coat and simmer for 2-3 minutes until the sauce thickens and coats the beef and vegetables.