Hunan Beef
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My 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!
Coming from a half-Asian background, stir-fries were a weekly staple in my house. They’re easy and work with most veggies and proteins. We had a few go-tos, including my dad’s Hunan beef.
Similar to Hunan chicken and Hunan shrimp, the beef and veggies are stir-fried in a savory, aromatic sauce until the meat melts in your mouth and the veggies have the perfect crunch.
My dad’s #1 rule for this stir-fry is to use a beef cut that slices cleanly. We used to use flank, but I’ve tested this with sirloin and skirt steak, and it works just as well.
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.
- Endlessly flexible. Different veggies, different spice level. This is one of those recipes that adapts to whatever you have on hand.
- The sauce does double duty. While it infuses the beef with savory, umami flavors, it also tenderizes it, so leaner, cheap cuts come out tender.
- Perfect for meal prep. I make a double batch specifically for meal prep. It reheats perfectly and tastes just as good on day four.
★★★★★ REVIEW
“Tasted authentic, and the wife loved it. Thanks so much for the recipe.” – Alex
Key Ingredients
Here’s what goes into beef Hunan style, along with my kitchen notes. Full measurements are in the recipe card below.
- Beef. Choose a cut that’s easy to cut into strips, like flank steak or sirloin steak. I prefer flank because it’s the most affordable and slices cleanly against the grain. Slice the beef into equal slices so they cook evenly.
- Vegetable oil. Use any neutral-flavored cooking oil.
- Ginger and garlic. I prefer fresh aromatics over bottled ones because their flavor is unmatched.
- Broccoli. Chopped into equal-sized florets for quick stir-frying.
- Bell peppers. I used a mixture of green, red, and yellow bell peppers. This isn’t just for aesthetic purposes- each color bell pepper has a different sweetness level, which adds complexity to the dish.
For the Chinese Hunan sauce
- Beef broth. Because I’m already using some salt-heavy ingredients, look for one with minimal added sodium.
- Sesame oil. A touch of sesame oil completely transforms a 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. I find two tablespoons to be an ample amount to balance 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. If you are watching your carbs, 1/8 teaspoon of xanthan gum works.
How to make Hunan beef
Step 1- Make the Hunan sauce. In a small bowl, whisk together all the sauce ingredients.
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 shortens the muscle fibers, making each bite more tender. It makes a noticeable difference, especially with lean cuts like flank steak.
- 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.
- Wok vs skillet. Using a wok or a screaming hot pan is essential for a proper stir-fry. I use a carbon steel wok (Yosukata brand) on the highest heat my stove can manage. The high heat is what gives stir-fries their characteristic charred, smoky flavor.
- Use frozen veggies. I keep frozen broccoli on hand for this very reason. Just remember to let them thaw or microwave them and drain the excess liquid.
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 6 months. Let it thaw overnight in the fridge.
Reheating: Microwave the stir-fry in 30-second bursts until warm, or reheat in a non-stick pan.
Frequently asked questions
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 for 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, less intense spicy flavor. Furthermore, Szechuan beef often contains fewer vegetables and may include nuts, such as cashews and peanuts.
Hunan beef tastes like any good beef stir-fry, 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 cling to the beef slices. Marinating the meat beforehand risks it becoming extra salty and tough once fully cooked.
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
More quick and easy stir-fries
- Empress chicken
- Keto beef and broccoli
- Pineapple chicken
- Beef bulgogi
- Black pepper Angus steak
- Black pepper chicken
Originally published October 2021, updated and republished March 2026
Amazing! You are right, better than take out. And so quick to make!
Thanks for the lovely feedback and review, Asun. 🙂
Very good and high protein salad. I never made beef salad.
Nice! The leftovers would work really well on top of some greens- similar to an Asian 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’m so glad you enjoyed this Connie!
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.
You are so welcome, Trish. That’s always my goal with all recipes, to make it super easy for people to make 🙂