Hunan Beef

Hunan Beef

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Fran Say


Stir-fry beef has become very popular and is now readily found in the marketplace. Although you can add some steamed broccoli to this dish, I put the recipe together without it just for simplicity. If desired, add 2 cups of cooked broccoli florets and toss with the beef and marinade before serving.


★★★★★ 1 vote

Deep Fry


  • 1 lb
    stir fry beef or flank steak, thinly sliced across grain
  • 3 clove
    garlic, minced
  • 1 Tbsp
    ginger, minced
  • 2 Tbsp
    soy sauce
  • 1/3 c
    shaoxing chinese cooking wine
  • 1 tsp
  • 1/2 Tbsp
    szechuan peppercorns, coarsely ground
  • 5-6
    dried red chiles, coarsely chopped
  • 2 Tbsp
  • 1 c
    cooking oil
  • 2 Tbsp
    sweet chili sauce
  • 2 stalk(s)
    green onion, cut into small pieces

How to Make Hunan Beef


  1. In a medium-large bowl, add the steak, garlic, ginger, soy sauce, coarsely ground peppercorns, wine, chiles, and cornstarch. Stir well, cover, and marinade in the refrigerator at least 2-3 hours, or overnight.
  2. Remove meat from refrigerator, let sit for about 10 minutes, then separate meat with a fork. Drain marinade liquid and set aside.
  3. Heat oil in a wok or deep skillet to deep frying temperature over medium high, to about 370-375 degrees, separate out pieces of meat and then add them to the hot oil, tossing lightly to cook evenly, for about 2-3 minutes.
  4. Remove beef from pan and place on a plate covered with a paper towel, remove most of the excess oil, and then add the remaining marinade to the pan, bringing to a boil for about 20-30 seconds. Add sweet chili sauce and stir to combine.
  5. Add beef back into the pan and quickly toss with the marinade. Add scallions, toss for another 10-15 seconds, then remove and serve.

Printable Recipe Card

About Hunan Beef

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Chinese

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