Spicy Hunan Beef Recipe

Spicy Hunan Beef Recipe

This bold and spicy Hunan beef stir-fry delivers restaurant-quality flavors in under 30 minutes. Tender strips of beef are tossed with crisp vegetables in a savory-sweet sauce with a serious kick of heat that will awaken your taste buds.

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Course: Main Course

Cuisine: Chinese

Keyword: Beef

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings:

Calories: 285kcal

Equipment

Ingredients

For the Beef:

1 lb flank steak thinly sliced against the grain
Salt and pepper to taste

For the Sauce:

½ cup beef broth
2 tbsp low-sodium soy sauce
2 tbsp oyster sauce
2 tsp rice vinegar
1 tsp honey or brown sugar
2 tsp chili paste sambal oelek
2 tsp cornstarch

For the Stir-Fry:

2 tbsp vegetable or peanut oil
2 tsp minced garlic
1 small onion diced
1 red bell pepper sliced
1 green bell pepper sliced
1 cup broccoli florets optional

Instructions

In a small bowl, whisk together beef broth, soy sauce, oyster sauce, rice vinegar, honey, chili paste, and cornstarch until smooth. Set aside.
Season sliced flank steak with salt and pepper.
Heat oil in a wok or large skillet over high heat until smoking.
Add beef in a single layer and sear for 2-3 minutes until browned. Cook in batches if necessary to avoid overcrowding. Remove beef and set aside.
In the same wok, stir-fry garlic and onion for 30 seconds until fragrant.
Add bell peppers and broccoli (if using), stir-fry for 2-3 minutes until vegetables are tender-crisp.
Return beef to the wok and pour in the sauce mixture.
Cook for 4-5 minutes, stirring constantly, until sauce thickens and coats the beef and vegetables.
Serve immediately over steamed rice.

Notes

Freeze flank steak for 30 minutes before slicing to make cutting easier and achieve thinner slices

Cook beef in small batches to guarantee proper searing rather than steaming

Adjust chili paste quantity from 1-3 teaspoons depending on desired heat level

Substitute chili paste with sriracha or red pepper flakes if unavailable

Vegetables can be prepped up to 24 hours in advance and stored in refrigerator

Sauce can be mixed ahead of time and refrigerated for up to 3 days

For extra tender beef, marinate sliced steak in 1 tbsp soy sauce and 1 tsp cornstarch for 15 minutes before cooking

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