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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.
Prep Time15 minutes
Cook Time8 minutes
Total Time23 minutes
Servings: 4
Calories: 315kcal
Author: The Simply Healthy Life

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.