Hunan Beef
Hunan Beef is a bold, spicy, and fragrant Xiang-style stir-fry featuring tender slices of flank steak tossed with fresh chili peppers, garlic, ginger, and a rich, savory-tangy sauce. Known for its intense "dry-spicy" (干辣) flavor profile, this classic dish comes together in under 25 minutes for a quick and high-protein weeknight meal.
Servings: 4
Calories: 315kcal
Ingredients
🍖Beef & Marinade:
1.2 lbs (550g) flank steak (or flank skirt/sirloin), sliced thinly across the grain
1 tbsp soy sauce
1 tbsp Shaoxing rice wine (or dry sherry)
1 tsp cornstarch
1/2 tsp baking soda (for velvet tenderizing)
1 tbsp water
🍖Stir-Fry & Aromatics:
2 tbsp vegetable oil (divided)
1 medium red bell pepper, sliced into strips
3–4 fresh Thai red chilies or serrano peppers, thinly sliced (adjust for heat preference)
1 tbsp fresh ginger, minced
4 cloves garlic, minced
3 green onions (scallions), cut into 1.5-inch pieces
🍖Hunan Sauce:
1.5 tbsp soy sauce
1 tbsp dark soy sauce (for color)
1 tbsp chili bean paste (Doubanjiang) or garlic chili sauce
1 tbsp oyster sauce
1 tsp Chinkiang black vinegar (or rice vinegar)
1/2 tsp sugar
1/4 cup low-sodium beef broth (or water)
1 tsp cornstarch
Instructions
🟢Marinate the Beef:
In a medium bowl, combine the sliced beef, soy sauce, Shaoxing wine, cornstarch, baking soda, and water. Mix well and let marinate at room temperature for 15 minutes.
🟢Mix the Sauce:
In a small bowl, whisk together the soy sauce, dark soy sauce, chili bean paste, oyster sauce, black vinegar, sugar, beef broth, and cornstarch until smooth. Set aside.
🟢Sear the Beef:
Heat 1 tablespoon of vegetable oil in a large wok or heavy skillet over high heat until smoking. Add the marinated beef in a single layer and sear without moving for 1 minute. Stir-fry for another 1–2 minutes until browned on the outside but slightly pink inside. Transfer beef to a plate and set aside.
🟢Stir-Fry Aromatics & Veggies:
Add the remaining 1 tablespoon of oil to the same wok over medium-high heat. Add the minced ginger, garlic, and fresh chilies. Stir-fry for 30 seconds until fragrant. Add the red bell pepper and green onions; toss for 1–2 minutes until crisp-tender.
🟢Combine & Sauce:
Return the seared beef and any accumulated juices to the wok. Give the sauce mixture a quick stir and pour it over the beef and vegetables. Toss rapidly on high heat for 1 minute until the sauce thickens and glossy coats everything.
🟢Serve:
Remove from heat immediately and serve piping hot over steamed jasmine rice or cauliflower rice.
Notes
- Chili & Heat Level: Replace Thai chilies with jalapeños or crushed red pepper flakes for a milder kick, or use fresh Szechuan peppercorns if you prefer numbing heat over sharp heat.
- Protein Swap: Swap flank steak with chicken breast/thighs, pork tenderloin, or extra-firm tofu sliced into thin strips.
- Black Vinegar Alternative: If Chinkiang black vinegar is unavailable, substitute with an equal ratio mix of balsamic vinegar and rice vinegar.
