Hunan Beef

Instructions

1. Prepare the flank steak by slicing it thinly against the grain. This will ensure it cooks quickly and remains tender. In a mixing bowl, toss the beef slices with cornstarch until they’re evenly coated. Set aside.
2. In a small bowl, mix together the soy sauce, rice vinegar, oyster sauce, chili paste, and beef broth. Stir well to combine, creating a rich stir-fry sauce.
3. Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until the oil shimmers. Carefully add the beef slices in a single layer, and sear until browned on both sides, about 2-3 minutes per side. Cook in batches if necessary. Remove the beef from the pan and set it aside.
4. Add another tablespoon of vegetable oil to the wok. Add minced garlic and grated ginger, stirring until fragrant, about 30 seconds. Be careful not to burn the garlic, as it can turn bitter.
5. Add the sliced bell peppers to the wok. Stir-fry them for about 3-4 minutes until they start to soften but still remain crisp.
6. Return the beef to the wok along with any accumulated juices. Pour the sauce you prepared earlier over the beef and vegetables. Toss everything together to ensure even coating.
7. Add the sliced green onions and drizzle with sesame oil. Stir for another minute, allowing the flavors to meld together. The sauce should become glossy and thick, clinging to the meat and vegetables.
8. Taste the dish and adjust the seasoning if necessary, adding more soy sauce or chili paste if you prefer a saltier or spicier dish. Serve immediately over cooked rice.
9. Tip: For a more authentic touch, you can add dried Chinese red chilies to the oil when stir-frying the garlic and ginger. Be cautious as this will increase the heat level.