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.
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.
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 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. “Tasted authentic, and the wife loved it. Thanks so much for the recipe.” – Alex
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
More quick and easy stir-fries
Empress chicken Keto beef and broccoli Pineapple chicken Black pepper chicken
Originally published October 2021, updated and republished June 2024
