Hunan Beef
Hunan beef is a fast 20-minute Chinese-inspired stir fry, with ultra-tender sliced beef fried in hot oil and tossed in a spicy sauce with garlic and cumin. It’s named after the Hunan Province and the cuisine found there, well-known for their spicy foods and bold flavors.
Hunan Beef
- Prep
- 10 mins
- Cook
- 10 mins
- Total
- 20 mins
- Makes
- 2 servings
Ingredients
Marinade:
Sauce:
Instructions
Marinate Beef: Stir together all marinade ingredients in large bowl until corn starch is dissolved. Slice beef against grain into thin slices, about 1/4 inch thick, and add to bowl with marinade. Stir together until marinade is fully absorbed by beef. Set aside for about 5 minutes to marinate.
Prepare Sauce: Stir together all sauce ingredients in small bowl until combined. Set aside.
Brown Beef: Heat oil in wok or pan over medium-high heat for a few minutes until hot. Add beef and cook in hot oil for a few minutes until browned, constantly stirring and flipping beef slices. Use slotted spoon or tongs to transfer only beef to plate, leaving oil in wok.
Add Sauce: Reduce to medium heat. Add prepared sauce to wok and cook for less than a minute until fragrant, stirring frequently. Return beef to wok and stir with sauce for a few minutes until well-mixed.
Serve: Remove wok from heat. Stir in sliced scallions and serve (Note 5).
Nutrition
| Makes 2 Servings |
| Amount Per Serving: |
| Calories 520 (56% from fat) | |
| Total Fat 32g | 50% |
| Saturated Fat 6g | 31% |
| Cholesterol 109mg | 36% |
| Sodium 950mg | 39% |
| Net Carb 8g | |
| Total Carb 8.5g | 3% |
| Dietary Fiber 0.5g | 2% |
| Sugars 2.5g | |
| Protein 38g |
Photos
NOTES & TIPS
(1) Flank Steak. I use flank steak because it’s affordably priced and easy to find, but most steak cuts will work. I don’t recommend using pre-cut stir fry strips because they’re usually cut too thick.(2) Rice Cooking Wine. Rice cooking wine is a type of traditional Chinese wine fermented from rice. It’s also known as shaoxing wine. You can buy it at Amazon, Whole Foods, or Asian markets. This can be substituted with dry sherry.
(3) Red Chili Sauce. Any Asian-style red chili sauce will work. I use sriracha. Depending on what you use, you may need to add more or less to adjust the spiciness to taste. This can be substituted with dried chili flakes and fresh Asian red chili peppers.
(4) Cumin. Cumin is essential for the flavor of Hunan sauce. If you prefer a stronger cumin flavor, use up to 1.5 teaspoons.
(5) Serving. Serve this beef dish with sides like Asian cucumber salad, mashed turnips, or sheet pan roasted vegetables.
More Cooking For Two:
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