hunan beef

Our Hunan Beef recipe is an authentic Chinese version of the dish, not the Americanized version. Try it to taste what Hunan Beef should really be like!

Hunan Beef

flank steak ((sliced 1/4-inch thick))

baking soda

water

oyster sauce

cornstarch

red Holland pepper

green bell pepper

red bell pepper ((100 grams, deseeded))

banana peppers ((80 grams, deseeded))

chili peppers

sugar

Chinese black vinegar

soy sauce

white pepper

vegetable or canola oil ((for frying))

ginger ((8 grams, sliced))

shallots ((thinly sliced, 40 grams))

Shaoxing wine

garlic ((15 grams, sliced))

black beans ((20 grams, rinsed))

scallions ((60 grams,

In a medium bowl, combine the sliced flank steak with the baking soda, water and oyster sauce. Massage these ingredients into the beef until any liquid has been absorbed by the meat. Marinate for 30 minutes.

Lightly dredge all of the beef slices in cornstarch. Set aside until ready to fry.

Slice all the fresh peppers crosswise into thin slices on the diagonal. Set aside the dried red peppers. Do not break them open or chop unless you want a very spicy Hunan Beef!

Stir the sugar into 2 tablespoons of hot water until dissolved. Add the Chinese black vinegar, soy sauce, and ground white pepper. Mix until well combined and set aside.

Heat your wok over high heat until smoking. Spread ⅓ cup oil around the wok, and sear the beef in three batches on both sides until browned and slightly crispy on the outside. Be sure the wok and oil are hot each time you add a batch of beef.

Drain the crispy beef by moving it up to the side of the wok. The oil will drain to the bottom and you can then transfer the beef to a sheet pan or plate. No need for paper towels or wire racks!  

After frying the beef, leave about 2 tablespoons of the oil in the wok, and remove any excess. If your wok got burned in the frying process, this is a good time to wash it. While you want the beef flavor from frying, you definitely don’t want burned bits in the stir-fry if you got carried away with the heat during frying.

Preparation:

Set the wok over medium heat. Add the sliced ginger and fry until caramelized, about 30 seconds.

Next, add the shallots. Continue to fry for another 30 seconds, and add the fresh peppers (except for the red holland or fresno peppers). Turn the heat up to high and stir-fry for 1 minute to get a nice sear on the peppers.

Clear a section on the bottom of the wok, and add the dried chili peppers. Let them toast in the oil for 20 seconds. (If you want your dish spicier, add the dried chili peppers earlier, along with the shallots.)

Next, pour the Shaoxing wine around the perimeter of the wok. Add the sliced garlic, fermented black beans, and the red Holland or Fresno peppers. Stir-fry for another 30 to 60 seconds on high heat.

Next, add the fried beef and pour over the pre-prepared sauce. Maintain the highest heat possible and stir-fry everything together for 20 seconds. Add the scallions. Continue to stir fry until most––if not all––of the sauce has evaporated.

Assembling the stir-fry:

Cumin fragranced stir fry beef steak and crisp colourful vegetables.

Cumin Beef Stir Fry

300 g Beef steak

½ Sweet Onion

Red bell pepper

Green bell pepper

Dry red chillies

Garlic

tsp Ginger (fine chopped)

Cumin seeds

tbsp Light soy sauce

tbsp Oyster sauce

Vegetable oil

¼ tsp Baking soda

tsp Corn flour

Water

Cumin powder

Black Pepper

Salt

First, cut the beef into thin slices. ( To achieve the tender slices, cut the beef against the grain. )

In a mixing bowl add the beef slices and marinade ingredients, mix well and marinate for at least 15 minutes.

Finely chop the ginger and cut all the vegetables into thin slices. Deseed and cut the dry red chillies into half.

In a large wok or pan, add 2 tablespoon of vegetable oil, flatten and sear the marinated beef for 2-3 minutes. Flip and stir fry for another 2 minutes then remove from wok and set aside.

In a clean wok or pan, heat 1 tablespoon oil into medium heat, add the dry chillies and stir for few seconds, follow with the garlic and cumin seeds. Stir for few seconds then add the onion and pepper slices.

After few seconds, place the beef slices back in the wok. Sprinkle cumin powder, black pepper and salt to taste.

Stir well to combine all ingredients evenly. Remove from wok and transfer to serving plate.

Serve immediately with hot steamed rice! Enjoy!

This Hunan beef is thinly sliced steak that&#x27;s stir fried with colorful veggies in a spicy sauce. A take out classic that&#x27;s so easy to make in the comfort of your own home!

vegetable oil

flank steak (thinly sliced)

salt and pepper

broccoli florets

celery (thinly sliced)

red bell pepper

baby corn (drained and halved)

garlic

beef broth

rice vinegar

honey

chili paste (such as sambal oelek)

Heat the vegetable oil in a large pan over high heat.

Add the steak to the pan in a single layer and season to taste with salt and pepper.

Cook for 3-4 minutes per side or until browned. Cook in multiple batches if needed.

Remove the beef from the pan and place on a plate. Cover to keep warm.

Add the broccoli, celery and bell pepper to the pan. Cook for 4-5 minutes or until vegetables are tender. Season with salt and pepper to taste. Stir in the baby corn. Add the garlic and cook for 30 seconds more.

Add the beef back to the pan with the vegetables.

In a small bowl, whisk together the beef broth, soy sauce, oyster sauce, rice vinegar, honey, chili paste and cornstarch.

Pour the sauce over the steak and vegetables; bring to a simmer. Cook for 1-2 minutes or until sauce has thickened. Serve immediately over rice if desired.

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!

Hunan Beef Recipe

250 g Beef ((About 8.8 ounces) Flank, or rump steak, cut thin slices against the grain.)

tsp Ginger (Finely chopped)

tbsp Garlic (Finely chopped)

red chilli pepper (Cut small squares/slices)

Bell pepper (Cut small squares/slices)

Spring Onion (Cut 2 " pieces)

4-5 Dried chilli (Dried long red chilli, cut and deseeded)

Vegetable oil (Sunflower, peanut, canola or neutral flavour oil)

tsp Corn starch (or potato starch)

Sugar

tsp Soy sauce

Sesame oil

½ tsp Baking soda

soy sauce (Or regular all-purpose soy sauce)

tsp Shao Xing Wine

tsp Rice Vinegar

¼ tsp Dark soy sauce

tsp Chilli oil (with chilli flakes, see details in note)

¼ tsp Corn starch

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.

Preparation

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.

Stir Frying

These award winning pan fried noodles with beef are easy to make with a sweet garlic sauce!

Beef Pan Fried Noodles

sesame oil (divided)

white onion (diced fine)

cabbage

beef

Fortune Yaki-Soba Stir Fry Noodles (cooked spaghetti noodles, lo mein noodles or rice noodles)

onions

garlic (minced)

white sugar sugar

black pepper

diced green onions (sesame seeds, crushed red pepper flakes)

To a large non-stick skillet, add 1 tablespoon sesame oil. Heat oil over medium high heat until hot and sizzling.

Saute the veggies: Add onions to the hot oil. Sauté for 2-3 minutes until softened and fragrant.

Add cabbage and sauté for an additional 1-2 minutes until the cabbage is slightly wilted.

Remove onions and cabbage from pan and allow to rest on a large plate.

Return skillet to burner and add 1 tablespoon sesame oil. Heat oil over medium-high heat until hot and sizzling.

Sauté the beef: Pat the beef strips dry with a paper towel to remove any excess moisture. Then, add beef to skillet and sear for 3 minutes per side, until golden brown.

Remove steak strips from skillet and allow to rest on a separate plate.

Return skillet to burner and add remaining ½ tablespoons of oil. Heat over low-medium heat.

Make the sauce: Add green onions and sauté for 1 minute. Add garlic and sauté for 30 seconds, scraping the bottom of the pan frequently.

Reduce burner to low heat. Add soy sauce, sugar and black pepper and stir vigorously to combine. The sauce will thicken quickly, stir for about one minute.

Combine: Meanwhile, prepare the noodles according to package directions to soften, then add to the sauce. Toss the noodles into the soy sauce mixture to combine. Add sauteed onions, cabbage and beef.

Toss again to combine. 

Serve warm with diced green onions, sesame seeds or crushed red pepper flakes on top of the noodles. 

Hunan Beef is a spicy Chinese stir fry dish with layers of great flavor. Great weeknight dinner in about 25 minutes!

Tbsp cooking oil

green bell pepper,

red bell pepper,

Tbsp fresh ginger, finely chopped

red chili pepper, sliced

red chilis

scallions,

Tbsp Shaoxing wine

tsp rice vinegar

tsp dark soy sauce

Tbsp chili oil

Tbsp white sugar

corn starch

flank steak, thinly sliced

tsp corn starch

tsp baking soda

tsp cooking oil

Combine steak with all remaining marinade ingredients. Set...

Combine steak with all remaining marinade ingredients. Set aside to marinate for 30 minutes, or while you prepare the rest of the ingredients.

In a small bowl, whisk together all of...

In a small bowl, whisk together all of the ingredients for the Hunan sauce.

Heat a wok or large skillet over high...

Heat a wok or large skillet over high heat. Add 2 Tbsp oil and swirl to coat. Add marinated beef in a single layer (cook in batches if you have a smaller pan). Cook undisturbed for 2-3 minutes. Toss and cook for another 3-4 minutes, tossing occasionally, till beef is cooked to your desired doneness with a slight caramelization. Remove to a plate.

If necessary, add an additional tablespoon of oil....

If necessary, add an additional tablespoon of oil. Add in bell peppers and stir fry for 2-3 minutes. Add ginger, garlic, fresh and dried chili peppers, and the white parts of the scallions. cook for 1-2 minutes.

Stir in Hunan sauce along with browned beef....

Stir in Hunan sauce along with browned beef. Stir until well combined.

Garnish with green parts of scallions and serve...

Garnish with green parts of scallions and serve with white rice.

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