2 teaspoons corn starch
3/4 cup beef broth
3 tablespoons low-sodium soy sauce
3 tablespoons oyster sauce
2 tablespoons rice vinegar
2 tablespoons honey
2 rounded tablespoons Sambal Oelek chili paste
2 rounded tablespoons black bean garlic sauce
2 tablespoons canola oil, divided
1 pound flank steak, cut against the grain into very thin slices
1/2 large onion, sliced
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 cup sliced carrots
1 cup sliced baby portobello mushrooms
1 red bell pepper, chopped
3 cups broccoli florets
1 Serrano pepper, minced
15-ounce can baby corn
- Mix together all the sauce ingredients in a bowl and set aside.
- Heat 1 tablespoon of oil in a large skillet or wok over high heat. Let the pan get very hot, until you see the first wisps of smoke from the oil. Add the beef and stir fry until the beef is brown on the outside with just a hint of pink inside.
- Remove the beef from the pan and set aside.
- Add another tablespoon of oil to the pan. Add the onion, garlic, and ginger. Stir and cook for 1 minute before adding the carrots and mushrooms. Stir and cook for 1 minute.
- Add the remaining vegetables, stir, and cook for 2-3 minutes.
- Add the sauce and allow it to bubble and thicken.
- Return the beef to the pan and stir it all together to coat everything in the thickened sauce.
- Serve immediately over steamed rice or noodles if desired.
The heat level on this recipe as written is fairly mild. If you want it spicy, use more Sambal and leave the seeds and white membrane in the Serrano pepper.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
- Serving Size: 1/8th
- Calories: 285 kcal
- Sugar: 8 g
- Sodium: 627 mg
- Fat: 10 g
- Saturated Fat: 8 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 12 g
- Protein: 28 g
- Cholesterol: 28 mg
Keywords: hunan beef