Easy Hunan Beef Recipe
Hunan Beef – An easy recipe for making tender, slightly spicy, absolutely irresistible Hunan-style beef with veggies that’s better than your favorite take out!
Why We Love This Easy Recipe
Hunan beef is a true classic. This comfort food features strips of juicy, tender, and flavorful flank steak quickly cooked and tossed with stir-fried veggies like broccoli florets and crunchy bell peppers. So every umami-licious bite is satisfying but makes you want more!
Although you might be familiar with the dish (thanks to your favorite takeout restaurant) it is surprisingly simple to make at home any night of the week. Even with big bold flavors and just the right amount of spice, it still requires a fairly low amount of ingredients compared to other stir fry recipes.
From start to finish this Easy Hunan Beef recipe takes under an hour to prepare and serve. We love to pair the tender beef and veggies with nearly effortless sides, such as rice or noodles. Plus, leftovers are amazing – so it’s also a winner for your weekly meal prep plan!
Ingredients You Need
- Flank steak – frozen and/or partially thawed, cut in thin slices
- Broccoli florets – fresh chopped
- Bell peppers – any colors you like; we use a combo of green and red
- Scallions – green onions, chopped and divided
- Garlic – minced
- Oyster sauce – or fish sauce or additional soy sauce
- Soy sauce – low sodium or light soy sauce is best
- Chili garlic sauce – AKA chili paste, a spicy and tangy blend of peppers and vinegar
- Corn starch – a gluten-free thickener for the sauce
- Granulated sugar – just a bit of sweet to balance the deep umami flavors
- Rice vinegar – or sherry vinegar or apple cider vinegar
- Oil for cooking – your choice of high heat and neutral flavored cooking oil like canola, safflower, or avocado oil
How to Make Hunan Beef
If the flank steak is fresh, place it in the freezer for 20 to 30 minutes while you prep the rest of the ingredients. (This makes it much easier to slice a flank steak very thin.) If the flank steak is frozen, set it out on the counter for 15 minutes or so to soften just a bit.
Once the steak is just partially frozen, slice it against the grain into very fine strips. Place the beef strips in a large bowl to marinate. Add 1 tablespoon of oyster sauce, 1 tablespoon of rice vinegar, and 2 tablespoons of chili sauce to the beef strips. Gently toss to coat in the marinade, being careful to not break the beef strips.
Meanwhile, chop the broccoli. Seed and chop both bell peppers into 1-inch chunks. Then chop the scallions and divide them into whites and greens. Mince the garlic.
Set out a jar (or small bowl) to mix the sauce. To the jar add: 5 tablespoons of oyster sauce, 1/3 cup of soy sauce, 2 tablespoons of chili garlic sauce, 2 tablespoons of cornstarch, 2 tablespoons of sugar or honey, and the minced garlic. Mix well to combine.
Set a wok or large sauté pan over high heat. Set a holding plate to the side of the wok. Add 1 tablespoon of high-heat oil to the pan. Once hot, add half the beef strips to the pan and quickly stir fry until cooked. Move the strips around the pan gently so as to not break them.
Once cooked, move the beef strips to the holding plate and repeat with the remaining beef. Add another tablespoon of oil to the second batch if needed.
Pour the remaining oil into the empty wok. Once hot, stir-fry the scallion whites, and chopped bell peppers for 1 to 2 minutes. Then stir in the broccoli and fry for another minute.
Get the Complete (Printable) Easy Hunan Beef Stir Fry Recipe + VIDEO Below. Enjoy!
Add the sauce to the pan and stir into the vegetables. Then add in the beef strips and gently stir to coat. If the sauce thickens too much, add water to loosen, approximately 1/4 cup to 3/4 cup.
Once the Hunan beef and vegetables are warm and well coated in sauce, and the sauce is at your desired consistency, turn off the heat.
Sprinkle with the chopped scallion greens and serve.
Serving Suggestions
Classic pairings with Hunan-style beef include fluffy steamed white rice or brown rice, Hibachi Fried Rice, or homemade Lo Mein.
For a low carb meal serve beef and veggies with Cauliflower Rice, Broccoli Rice, or Cauliflower Fried Rice.
We also love a bowl of delicious Egg Drop Soup for an even heartier meal!
Frequently Asked Questions
Is Hunan beef spicy?
There is a good bit of spice in this dish. The heat comes from the garlic chili sauce, so feel free to use more or less to taste.
What is the difference between Hunan beef and Szechuan beef?
While Hunan-style beef has some spiciness, Szechuan Beef is quite spicy. This stir fry dish uses both Szechuan peppercorns and chile peppers for layers of bold, delicious heat.
How long do leftovers last?
This is the perfect recipe for your meal prep plans! Leftovers are terrific, and will keep well in the fridge for up to 3 days.
Looking for More Easy Dinner Recipes? Be Sure to Also Try:
- Low Carb Steak Fajita Roll-Ups
- Black Pepper Chicken Stir Fry
- Skillet Steak Bites with Mushrooms
- Sheet Pan Mongolian Beef
- Skinny Chinese Orange Chicken
Easy Hunan Beef Recipe + VIDEO
Ingredients
- 1 – 1 ½ pounds flank steak frozen, partially thawed
- 2 cups broccoli florets
- 1 red bell pepper
- 1 green bell pepper
- 1 bunch scallions chopped and divided
- 2-3 cloves garlic minced
- 6 tablespoon oyster sauce divided
- 1/3 cup low sodium soy sauce
- ¼ cup chili garlic sauce divided
- 2 tablespoons cornstarch
- 2 tablespoons granulated sugar or honey
- 1 tablespoon rice vinegar or Chinese black vinegar
- 3 tablespoons oil for frying
Instructions
- If the flank steak is fresh, place it in the freezer for 20 to 30 minutes while you prep the rest of the ingredients. (This makes it much easier to slice a flank steak very thin.) If the flank steak is frozen, set it out on the counter for 15 minutes or so to soften just a bit.
- Once the steak is just partially frozen, slice it against the grain into very fine strips. Place the beef strips in a large bowl to marinate. Add 1 tablespoon of oyster sauce, 1 tablespoon of rice vinegar, and 2 tablespoons of chili sauce to the beef strips. Gently toss to coat, being careful to not break the beef strips.
- Meanwhile, chop the broccoli. Seed and chop both bell peppers into 1-inch chunks. Then chop the scallions and divide them into whites and greens. Mince the garlic.
- Set out a jar (or small bowl) to mix the sauce. To the jar add: 5 tablespoons of oyster sauce, 1/3 cup of soy sauce, 2 tablespoons of chili garlic sauce, 2 tablespoons cornstarch, 2 tablespoons sugar or honey, and the minced garlic. Mix well to combine.
- Set a wok or large sauté pan over high heat. Set a holding plate to the side of the wok. Add 1 tablespoon of high heat oil to the pan. Once hot, add half the beef strips to the pan and quickly stir fry until cooked. Move the strips around the pan gently as to not break them. Once cooked, move the beef strips to the holding plate and repeat with the remaining beef. Add another tablespoon of oil to the second batch if needed.
- Pour the remaining oil into the empty wok. Once hot, stir fry the scallion whites, and chopped bell peppers for 1 to 2 minutes. Then stir in the broccoli and fry another minute.
- Add the sauce to the pan and stir into the vegetables. Then add in the beef strips and gently stir to coat. If the sauce thickens too much, add water to loosen, approximately 1/4 cup to 3/4 cup.
- Once the beef and vegetables are warm and well coated in sauce, and the sauce is at your desired consistency, turn off the heat. Sprinkle with the chopped scallion greens and serve warm, over steamed rice, cauliflower, rice, or broccoli rice. You can also serve with hibachi fried rice as well.
Video
Notes
Nutrition
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