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Tender beef slices and crisp vegetables tossed in a fiery, tangy sauce. This classic Chinese-American stir-fry is packed with bold flavors from ginger, garlic, and chili peppers, and comes together in under 30 minutes.
Velvet the Beef
Prepare the Stir-Fry Sauce
Sear the Beef
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Tender beef slices and crisp vegetables tossed in a fiery, tangy sauce. This classic Chinese-American stir-fry is packed with bold flavors from ginger, garlic, and chili peppers, and comes together in under 30 minutes.
This chinese_american recipe takes 30 minutes to prepare and yields 4 servings. At 561.54 calories per serving with 52.79g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Stir-Fry Aromatics and Vegetables
Combine and Finish
Substitute the beef with thinly sliced chicken breast, pork loin, or firm tofu. Adjust cooking times accordingly.
Incorporate other vegetables like sliced mushrooms, carrots, water chestnuts, or baby corn. Add them along with the broccoli or bell peppers depending on their cooking time.
For added texture, toss in a handful of roasted peanuts or cashews at the end.
Use tamari instead of soy sauce and ensure your chili bean paste (doubanjiang) is certified gluten-free.
The flank steak provides high-quality protein, which is essential for building and repairing muscle tissue, supporting immune function, and maintaining overall body strength.
Broccoli and red bell peppers are packed with Vitamin C, an antioxidant that boosts the immune system. They also provide Vitamin K, Vitamin A, and essential minerals like potassium.
The capsaicin found in the dried red chilies and doubanjiang can provide a temporary boost to your metabolism and may aid in fat oxidation.
Ginger and garlic are not just for flavor; they contain powerful anti-inflammatory and antioxidant compounds that have been linked to various health benefits, including improved digestion and heart health.
This recipe contains approximately 510 calories per serving, excluding any rice or noodles it's served with.
It can be a balanced meal. It's high in protein from the beef and rich in vitamins from the vegetables. Using low-sodium soy sauce and broth helps control the sodium content. Serving it with brown rice can increase its fiber content.
Both are spicy, but the flavor profile differs. Hunan cuisine is known for its 'dry heat' from fresh and dried chilies, often with a smoky character. Szechuan (or Sichuan) cuisine is famous for its 'ma la' flavor, a combination of heat from chilies and a unique numbing sensation from Sichuan peppercorns.
Flank steak is ideal due to its lean texture and robust beefy flavor that holds up well to high-heat cooking. Sirloin steak or flat iron steak are also excellent choices. The key is to slice it thinly against the grain.
Absolutely. You can reduce the amount of doubanjiang (chili bean paste) and use fewer dried red chilies. For a very mild version, you can omit the dried chilies entirely.
The cornstarch slurry is key to thickening the sauce. Make sure the cornstarch was fully dissolved in the cold liquids before adding it to the hot wok. Also, ensure you bring the sauce to a gentle simmer for a minute or two, which activates the cornstarch.