The whole family will love this easy recipe for making tender, slightly spicy, absolutely irresistible Hunan style beef with veggies that's better than your favorite take out!
If the flank steak is fresh, place it in the freezer for 20 to 30 minutes while you prep the rest of the ingredients. (This makes it much easier to slice a flank steak very thin.) If the flank steak is frozen, set it out on the counter for 15 minutes or so to soften just a bit.
Once the steak is just partially frozen, slice it against the grain into very fine strips. Place the beef strips in a large bowl to marinate. Add 1 tablespoon of oyster sauce, 1 tablespoon of rice vinegar, and 2 tablespoons of chili sauce to the beef strips. Gently toss to coat, being careful to not break the beef strips.
Meanwhile, chop the broccoli. Seed and chop both bell peppers into 1-inch chunks. Then chop the scallions and divide them into whites and greens. Mince the garlic.
Set out a jar (or small bowl) to mix the sauce. To the jar add: 5 tablespoons of oyster sauce, 1/3 cup of soy sauce, 2 tablespoons of chili garlic sauce, 2 tablespoons cornstarch, 2 tablespoons sugar or honey, and the minced garlic. Mix well to combine.
Set a wok or large sauté pan over high heat. Set a holding plate to the side of the wok. Add 1 tablespoon of high heat oil to the pan. Once hot, add half the beef strips to the pan and quickly stir fry until cooked. Move the strips around the pan gently as to not break them. Once cooked, move the beef strips to the holding plate and repeat with the remaining beef. Add another tablespoon of oil to the second batch if needed.
Pour the remaining oil into the empty wok. Once hot, stir fry the scallion whites, and chopped bell peppers for 1 to 2 minutes. Then stir in the broccoli and fry another minute.
Add the sauce to the pan and stir into the vegetables. Then add in the beef strips and gently stir to coat. If the sauce thickens too much, add water to loosen, approximately 1/4 cup to 3/4 cup.
Once the beef and vegetables are warm and well coated in sauce, and the sauce is at your desired consistency, turn off the heat. Sprinkle with the chopped scallion greens and serve warm, over steamed rice, cauliflower, rice, or broccoli rice. You can also serve with hibachi fried rice as well.
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Notes
This is the perfect recipe for your meal prep plans! Leftovers are terrific, and will keep well in the fridge for up to 3 days.