Hunan Beef Recipe

5 from 7 votes

Hunan beef is a mouth-watering stir fry with marinated strips of beef stir fried with sliced peppers in a flavorful sauce, ideal for spicy food lovers.

Prep Time10

Cook Time10

Marinating30

Course: Main Course

Cuisine: Chinese

Keyword: beef, oyster sauce, Stir Fry

Servings:

Calories: 283kcal

Author: Mike Hultquist

Ingredients

FOR THE BEEF

2 tablespoons soy sauce
2 teaspoons sesame oil
2 teaspoons Shaoxing rice wine or use other rice wine
1 pound flank steak thinly sliced (you can use other cuts – see recipe notes)

FOR THE HUNAN BEEF SAUCE

3 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons doubanjiang or use a chili paste, like sambal oelek
1 tablespoon Shaoxing rice wine
1 teaspoon sesame oil
1 teaspoon sugar or use honey
1/2 cup beef broth or use water
1/2 teaspoon chili flakes
1 tablespoon corn starch mixed with 1 tablespoon water to form a slurry

FOR THE HUNAN BEEF DISH

1/4 cup cornstarch
Salt and pepper to taste
3 tablespoons vegetable oil for frying
1 large red bell pepper sliced
1-2 jalapeno peppers sliced (optional, or use other hot peppers)
5-6 dried chiles de arbol or more, as desired - or use other dried Chinese peppers
1 tablespoon fresh minced garlic
1 tablespoon fresh minced ginger
For Serving: Chopped green onion, red pepper flakes, sesame seeds, cooked rice or noodles.

Instructions

MARINATE THE BEEF

In a large bowl, whisk together the soy sauce, sesame oil, and rice wine. Add the beef and stir to cover. Marinate for 30 minutes.

MAKE THE HUNAN BEEF SAUCE

Whisk together the sauce ingredients – soy sauce, oyster sauce, doubanjiang, rice wine, sesame oil, sugar, beef broth, chili flakes, and corn starch slurry - in a small bowl and set aside.

MAKE THE HUNAN BEEF

Add the corn starch to a large bowl with salt and pepper to taste and add the beef. Toss the beef to evenly coat each piece.
Heat 2 tablespoon oil in a large wok or pan to high heat. Add the coated beef and cook, stirring, until browned and crispy. Do this in batches if needed. Should take 2-3 minutes. Remove the beef and set aside.
Heat the remaining vegetable oil in the wok and add the peppers. Stir fry for 5-6 minutes to soften.
Add the garlic and ginger. Stir fry for 1 minute.
Add the beef back to the pan and stir in the sauce. Stir to coat the ingredients and thicken the sauce, 1-2 minutes more.
Garnish and serve.

Notes

Nutritional information estimated without rice or noodles.
Feel free to use a variety of chili peppers for this dish. It will work with any of your favorites.
Consider adding other vegetables, such as carrots, bok choy, scallions, broccoli, baby corn, or others.

Nutrition