What is Hunan beef made of?

Hunan beef is made from very thin slices of flank steak that are stir-fried with vegetables like broccoli, bell peppers, and carrots. The sauce gets a hint of spiciness from fresh chilis and Sambal Oelek chili paste. The use of black bean garlic sauce creates a deep umami flavor.

What is Hunan beef vs Szechuan beef?

Hunan beef and Szechuan beef are both traditional Chinese dishes that feature beef as the main ingredient, but they have some key differences in terms of flavor and preparation. Szechuan beef tends to be sweeter and creates a numbing and tingling effect from the use of spicy Szechuan peppercorns in its sauce. Szechuan beef has fewer vegetables and often includes crunch from peanuts or cashews. Hunan beef has a lot more vegetables and a crunchier texture from those veggies. The sauce is dark brown with a subtle amount of sweetness and a heat that most people are used to from fresh chilis.

Hunan Beef (Chinese Takeout Recipe)

Ingredients

Scale

Sauce

2 teaspoons corn starch

3/4 cup beef broth

3 tablespoons low-sodium soy sauce

3 tablespoons oyster sauce

2 tablespoons rice vinegar

2 tablespoons honey

2 rounded tablespoons Sambal Oelek chili paste

2 rounded tablespoons black bean garlic sauce

Stir Fry

2 tablespoons canola oil, divided

1 pound flank steak, cut against the grain into very thin slices

1/2 large onion, sliced

2 cloves garlic, minced

1 tablespoon minced fresh ginger

1 cup sliced carrots

1 cup sliced baby portobello mushrooms

1 red bell pepper, chopped

3 cups broccoli florets

1 Serrano pepper, minced

15-ounce can baby corn

Instructions

Mix together all the sauce ingredients in a bowl and set aside.
Heat 1 tablespoon of oil in a large skillet or wok over high heat. Let the pan get very hot, until you see the first wisps of smoke from the oil. Add the beef and stir fry until the beef is brown on the outside with just a hint of pink inside.
Remove the beef from the pan and set aside.
Add another tablespoon of oil to the pan. Add the onion, garlic, and ginger. Stir and cook for 1 minute before adding the carrots and mushrooms. Stir and cook for 1 minute.
Add the remaining vegetables, stir, and cook for 2-3 minutes.
Add the sauce and allow it to bubble and thicken.
Return the beef to the pan and stir it all together to coat everything in the thickened sauce.
Serve immediately over steamed rice or noodles if desired.

Notes

The heat level on this recipe as written is fairly mild. If you want it spicy, use more Sambal and leave the seeds and white membrane in the Serrano pepper.

Author: Carole Jones
Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Dish
Method: Stir Fry
Cuisine: Asian

Nutrition

Serving Size: 1/8th
Calories: 285 kcal
Sugar: 8 g
Sodium: 627 mg
Fat: 10 g
Saturated Fat: 8 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 12 g
Protein: 28 g
Cholesterol: 28 mg

Keywords: hunan beef