Go Back
–+ servings
A white bowl containing, stir fry beef and vegetables.

Hunan Beef Recipe

Classic Chinese Hunan Beef stir fry recipe with tender beef and vegetables with delicious hot and spicy sauce. Make restaurant quality Hunan Beef at home with simple ingredients. We love to have it over a bowl of jasmine rice. Dinner ready in 30 minutes!
5 from 15 votes
Print Pin
Course: Main Course
Cuisine: American-Chinese, British Chinese, Chinese
Prep Time: 5 minutes
Cook Time: 10 minutes
Beef Marinade Time: 15 minutes
Servings: 2 -3
Calories: 433kcal
Author: Khin

Ingredients

  • 250 g Beef (About 8.8oz) Flank, or rump steak, cut thin slices against the grain.
  • 1 tsp Ginger Finely chopped
  • 1 tbsp Garlic Finely chopped
  • 1 Fresh red chilli pepper Cut small squares/slices
  • 1 Bell pepper Cut small squares/slices
  • 3 Spring Onion Cut 2 " pieces
  • 1 tbsp Black Beans Fermented black beans, roughly chopped ( see details in note )
  • 4-5 Dried chilli Dried long red chilli, cut and deseeded
  • 2-3 tbsp Vegetable oil Sunflower, peanut, canola or neutral flavour oil

Beef Marinade

  • 1 tsp Corn starch or potato starch
  • 1 tsp Sugar
  • 1 tsp Soy sauce
  • 1 tsp Sesame oil
  • ½ tsp Baking soda

Hunan Sauce

  • 1 tsp Light soy sauce Or regular all-purpose soy sauce
  • 2 tsp Shao Xing Wine
  • 2 tsp Rice Vinegar
  • ¼ tsp Dark soy sauce
  • 1 tsp Chilli oil with chilli flakes, see details in note
  • 2 tsp Sugar
  • ¼ tsp Corn starch

Instructions

Preparation

  • Start slicing beef into thin slices against the grain and marinade with corn starch, sugar, soy sauce, sesame oil and baking soda. Set aside and let is sit for at least 15 minutes to one hour.
  • Whisk the stir fry sauce ingredients in a small bowl and prepare the vegetables.

Stir Frying

  • Heat the large wok/pan over high heat,drizzle oil, spread the beef slices and sear the beef for 1-2 minutes or until browned. Then flip the beef slices and stir fry the beef another 1-2 minutes, until no longer pink. Remove from wok and keep it warm.
  • In the remaining pan, add more oil and heat up the oil over medium-high heat, stir fry onion for a few seconds and follow with dried chillies. Next add the chopped garlic, ginger, and dried chillies. Once the garlic are slightly brown, add the fresh chilli pepper, bell peper and spring onions.
  • Place the fried beef back in the wok and pour the sauce mixture in. Toss well to combine everything evenly with the sauce and cook for another 1-2 minutes until the sauce become thick.
  • Plate and serve with a bowl of plain rice or noodles.

Notes

  • Black Beans - You can buy fermented salted black beans at the Chinese grocery stores or Oriental supermarkets. It has a salty, savoury, earthy, umami, and a bit bitter in taste. Instead of fermented black beans, you can also use black bean garlic sauce. 
  • Chilli oil - I used Chiu Chow chilli oil with chilli flakes. Feel free to use your favourite crispy Chinese chilli oil, chilli bean oil. 
  • Adjust the spiciness to your taste by adding more or fewer fresh chillies, dried chillies, and chilli oil. 
  • What to serve with Hunan beef? Simply serve it with plain jasmine rice, egg fried rice, or stir fry noodles.  If you are serving with rice, cook the rice before you start your stir fry. 
Nutritional facts are calculated approximately and can be varied by the number of factors. 

Nutrition

Calories: 433kcal | Carbohydrates: 20g | Protein: 25g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 89mg | Sodium: 735mg | Potassium: 704mg | Fiber: 4g | Sugar: 11g | Vitamin A: 3115IU | Vitamin C: 113mg | Calcium: 61mg | Iron: 4mg
Tried this Recipe? Pin it for Later!Mention @KhinsKitchen or tag #KhinsKitchen!