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This authentic Hunan beef recipe features tender strips of steak stir-fried with crisp veggies and simmered in a savory Hunan sauce. It’s made in one pan and tastes better than takeout!
Craving more Asian-style beef recipes? Try my shaved steak, beef bulgogi, and black pepper Angus steak next.
We love stir fries in my house because, well, they’re easy. I can throw in whatever random vegetables and protein I have in my fridge, whip together a sauce, and have dinner on the table in minutes.
My Hunan beef recipe is no exception. Similar to Szechuan beef (or Szechuan chicken), I stir fry beef and veggies in a savory, aromatic sauce until the meat melts in your mouth and the veggies have the perfect crunch.
Hunan beef VS Szechuan beef
Both beef dishes originate from China from the Hunan and Sichuan provinces, respectively. Besides their origin, Hunan beef and Szechuan beef have some key differences.
Szechuan beef uses spicy and sweet flavors and often contains black peppercorns to give it an extra kick. It also usually uses whole dried chilis to enhance the spicy flavors. This differs from Hunan beef, which uses chili paste and has a more balanced spicy flavor instead of an intense one. Furthermore, Szechuan beef often contains fewer vegetables and can include nuts, like cashews and peanuts.
Table of Contents
Why I love this recipe
- It’s an easy weeknight dinner. You can have this beef stir fry on the table in under 20 minutes, and you’ll only have one pan to clean.
- Convenient. Use different cuts of steak, swap the veggies, or serve it with anything. This recipe is what you make of it!
- Packed with flavor. The Hunan sauce soaks into the beef, tenderizing it and infusing the dish with savory, spicy, and umami flavors.
- Perfect for meal prep. This may sound weird, but sometimes I make this recipe just so I can pack up the leftovers and save them for the week to come.
★★★★★ REVIEW
“Tasted authentic, and the wife loved it. Thanks so much for the recipe.” – Alex
Ingredients needed
- Beef. Choose a cut that’s easy to cut into strips, like flank steak or sirloin steak. Slice the beef into equal slices so they cook evenly.
- Vegetable oil. Use any neutral-flavored cooking oil.
- Ginger and garlic. Two essential aromatics for any stir fry.
- Broccoli. Chopped into equal-sized florets.
- Bell peppers. I used a mixture of green, red, and yellow bell peppers.
For the Chinese Hunan sauce
- Beef broth. Look for one with minimal added sodium.
- Sesame oil. A must for this stir fry. If you’re not a huge fan of the flavor, look for lightly toasted sesame oil.
- Soy sauce. You can also use tamari or low-sodium soy sauce.
- Fish sauce. Just a dash adds tons of salty, umami flavor.
- White vinegar. Apple cider vinegar also works.
- Brown sugar. Balances out the salty and spicy ingredients.
- Chili paste. I prefer using sambal oelek as it’s more authentic, and you should be able to find it at any mainstream grocery store or Asian market. Any unsweetened chili paste can be substituted.
- Cornstarch. Thickens the sauce. Xanthan gum can also be used.
How to make Hunan beef
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the Hunan sauce. In a small bowl, add all the sauce ingredients and whisk to combine.
Step 2- Cook the beef and veggies. Add oil to a large skillet or wok over medium heat. Once hot, add the beef strips and cook for 4-5 minutes until no longer pink. Remove the beef, then add the veggies and cook for 2-3 minutes or until tender.
Step 3- Combine the ingredients. Add the beef back to the pan and pour the sauce on top. Cook the stir fry for 4-5 minutes, until the sauce has thickened. Serve warm and enjoy!
Arman’s recipe tips
- Slice the beef against the grain. This will help make it more tender.
- Not a huge fan of spice? Swap the sambal for sweet chili sauce or Sriracha. You’ll still taste a little heat, but not too much.
- Swap the protein. Try my Hunan shrimp or Hunan chicken instead!
- Use frozen veggies. Just remember to let them thaw or microwave them and drain the excess liquid.
- Get creative with different veggies. Try using carrots, baby corn, bok choy, eggplant, or zucchini.
- Garnish your beef stir fry with green onions or sesame seeds for a pop of color.
Storage instructions
To store: Leftovers can be stored in the refrigerator, covered, for up to five days.
To freeze: Place the cooled stir fry in an airtight container and store it in the freezer for up to six months. Let it thaw overnight in the fridge.
Reheating: Microwave the stir fry in 30-second spurts until warm, or reheat in a non-stick pan.
Frequently asked questions
Hunan beef tastes like any good beef stir fry out there, but with a few differences. It’s got more spicy notes, thanks to the chili paste, which is balanced by the sweet (brown sugar) and salty (soy and fish sauce) elements. The sauce is thicker than most, which holds onto the beef and vegetables very nicely.
You should never marinate beef before adding it to a stir fry, as the sauce should be flavorful and thick enough to hold on to the beef slices. Marinating the meat beforehand risks it being extra salty and tough once it is fully cooked.
More quick and easy stir-fries
Hunan Beef
Video
Ingredients
- 1 tablespoon oil vegetable, safflower, or peanut oil
- 1 pound flank steak sliced into 1/4 inch strips
- 1 large onion chopped
- 2 cloves garlic minced
- 1 head broccoli chopped into even sized florets
- 1 large bell pepper chopped
For the Hunan style sauce
- 1 tablespoon sesame oil
- 1/2 cup beef broth
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon white vinegar
- 2 tablespoons brown sugar
- 2 tablespoons chili paste
- 1 teaspoon cornstarch or 1/2 teaspoon xanthan gum
Instructions
- Make the Hunan sauce. In a small bowl, add the sesame oil, beef broth, soy sauce, fish sauce, white vinrgar, brown sugar, chili paste, and cornstarch, and whisk together until combined. Set aside.
- In a non-stick pan, add the oil and place it over medium heat. Once hot, add the beef strips and cook for 4-5 minutes until no longer pink. Remove the beef from the pan and place it back over medium heat. Add the vegetables and cook for 2-3 minutes, or until tender.
- Add the beef back into the pan then pour the Hunan sauce over it. Cook the stir fry for 4-5 minutes, until the sauce has thickened.
- Remove the pan from the heat and serve immediately.
Notes
Nutrition
Originally published October 2021, updated and republished June 2024
Very good and high protein salad. I never made beef salad.
Thank you! This was fantastic and I will be making this often. But first I must try the Chicken Hunan recipe!
Yes please!!!
I’m so tired of my keto menu. I had a steak I was planning to eat but I came across your recipe and it was absolutely delicious!
I topped it with more pie crust and baked it for another 20 minutes until the top crust was brown. It turned out great! The only thing I would change is to add some spice, possibly jalapeno.
Tasted authentic and the wife loved it. Thanks so much for the recipe.
Thank you, Alex!
I have loved every thing I have tried from your recipes!!!!
You make low carb eating so much better.I also really like that you do not use crazy hard ingredients I always have most anythig your recipes call for already if my pantry or fridge. Thank you so much
for sharing you food with us.