Best Hunan Beef Recipe
After being a professional cook for over 10 years, I became more confident in the kitchen and tried my hand at recreating my favorite dishes that I order at restaurants. This human beef tastes incredibly rich and complex but is surprisingly simple to pull off. A one-pan dish that is ready in just 30 minutes!
This recipe has officially earned a permanent spot on my dinner rotation menu. It delivers big flavors with minimal effort, which is a winner in my book. The beef is both crisp and tender, and the sauce clings to every bite of meat and veggies. I serve it with either steamed rice or egg fried rice, plus a crunchy and spicy cucumber salad for the ultimate stress-free weeknight dinner that not only tastes good but is also nutritious.
Table of contents
One of the things I love most about this recipe is how effortless it is. It’s so easy to make that it’s perfect for a weeknight meal. I slice the beef, sear it, and then stir-fry it with the veggies in a rich, punchy sauce that has just the right amount of sweetness and spiciness. Believe me, once you try this recipe, you will feel like a pro in the kitchen, too.
Why you will love this recipe
- This is a one-pan meal: For those of us who hate doing dishes, this one-pan dinner is perfect. I can cook the whole dinner in one pan, making it easier because I have hardly any dishes to wash at the end of the night.
- Tastes better than takeout: Not only does my Hunan beef taste better, but it’s also a lot healthier and cheaper than what you’d pay at a restaurant. I pay over $15 a serving for takeout, but I can make it for about $20 to serve four people.
- Fast and easy weeknight dinner: Besides some slicing, dicing, stirring, and frying, there is nothing to this recipe. It is so easy and takes me under 30 minutes to make.
- Ideal make-ahead meal: I can make it months in advance and freeze it. Then, I thaw it the night before and reheat it on the stove for dinner in five minutes!
What you will need
Main ingredients
- Flank steak – A nice beefy cut, perfect for slicing thin and cooking quickly. I coat it in cornstarch to tenderize it and keep it moist and smooth.
- Veggies: I add thick slices of red bell pepper, zucchini, and green beans. This recipe is versatile, and you can use any veggies you have on hand.
For the sauce:
The sauce is what ties this dish together and makes it unbelievably delicious. I aim for the perfect balance of sweet, savory, and tangy; that’s why I use chicken broth, white sugar, and apple cider vinegar. I also add garlic for a robust punch of garlic flavor and ginger for a tingly, refreshing taste.
To balance the sweet and spicy flavors, I add Asian staples like soy sauce and Oyster sauce. I use my favorite chili paste to add some spiciness, plus I add red pepper flakes.
How to make
Toss: First, I mix cornstarch, salt, and pepper in a bowl, then add the beef to coat it well.
Make the sauce: In another bowl, I mix all the sauce ingredients until they are thoroughly combined.
Brown the beef: I heat the oil in a large skillet over medium-high heat until it sizzles, then add the meat in a single layer. I cook until it’s crispy, in two batches if necessary. Then, I set the meat aside to make the vegetables.
Cook the vegetables: I add a little bit more oil, if needed, and then put the vegetables in the pan, cooking for seven to eight minutes, until they are light brown and tender.
Combine: Then, I add the beef back to the pan, pour in the sauce, stir everything together, and let it cook for 1 minute.
Garnish and serve: Finally, I serve it on top of rice garnished with green onions and sesame seeds.
Expert tip
What is the best beef for Hunan beef
As I stated in the ingredients list, I prefer and recommend flank steaks to make Hunan beef. It is the most common cut of meat for this recipe and the most economical choice, which is why it is often found in restaurants. It is also known as skirt steak, London broil, hanger steak, butcher’s steak, or just beef steak. The taste is rich, beefy, and bold, with a distinct grain and chewiness if it’s not cut correctly. It should always be sliced against the grain.
More tips to consider
- Keep the vegetables moving while cooking them so they do not get overly browned on any side.
- Freeze the meat for 30 minutes first, so it is easier to slice. It has to be cut against the grain with a sharp knife, so be sure to do it properly.
- Cut all the vegetables into similar-sized pieces so they cook evenly.
- Use your favorite chili paste for this recipe. It’s a preference, so there’s no right or wrong answer.
- In a hurry? Use frozen vegetables. Grab a bag of mixed veggies and use them.
- Have everything prepared ahead of time because everything cooks quickly in this stir-fry meal.
- Do not overcrowd the pan when cooking the meat, or it will steam instead of browning. It takes a bit longer, but it is worth it.
Recipe variations and add-ins:
- Different meat: Instead of beef, I love this recipe with chicken, turkey, pork, and ham. Each one brings its unique flavor to the dish, and they are all delicious.
- Other vegetables: Adding more vegetables is another thing I enjoy doing. My kids and I love those baby ears of corn, and I also want to toss in some mushrooms and snow peas.
- Make it extra spicy: For those who like spicy food, I add some chopped red chili peppers to the sauce.
- No spice: Those who do not like any heat in their food can enjoy theirs without the red pepper. For them, I use smoked or sweet paprika instead.
- Sweet and sour: This dish can also be made sweet and tart by adding some pineapple tidbits and a squeeze of lemon juice.
Serving suggestions:
I like to serve my egg rolls with avocado as an appetizer and also my hot and sour soup, which I can prepare in minutes in the Instant Pot. I often serve this Hunan beef over any type of rice, including white, brown, black, jasmine, basmati, or even cauliflower rice.
My easy recipe for coconut rice is bursting with a smooth and creamy coconut flavor that cools the spicy kick of the Hunan sauce. Another way to cool the spicy sauce that coats the tender beef is with mango chia pudding or pineapple sorbet for sorbet. Or even better, make this one-ingredient tangerine sorbet ahead of time; it’s so good!
How to store leftovers:
- Refrigerate: Leftovers can be stored in the refrigerator for up to 4 days in an airtight container.
- Freezing: To keep them longer, I put leftovers in a freezer-safe container, and they can be stored in the freezer for up to three months.
- Defrost: Thaw overnight in the fridge for the best taste and texture.
- Reheating: Reheat in a skillet over medium-high heat for several minutes, stirring frequently.
Frequently asked questions
If it is cooked too long, it will end up being chewy. Similar to beef jerky, as beef cooks, the fibers contract, and the juices are squeezed out. This dries it out and makes it chewy. Another reason this can happen is if the beef is not sliced properly. Make sure it is sliced against the grain. Cutting against the grain shortens the muscle fibers, making them more tender and easier to chew.
It’s possible that there isn’t enough cornstarch. Make sure it is measured properly, and the liquids are measured correctly as well. Not simmering the sauce long enough will also cause it to be too thin. It has to cook long enough for all the excess liquid to evaporate. Similarly, be sure the vegetables are cooked long enough, too, or they can release excess fluid into the sauce.
This can happen if they are overcrowded when they are cooked. Just like when cooking beef, the vegetables need to be arranged in a single layer so they don’t crowd each other. Otherwise, they steam instead of stir-frying and turn out soggy and limp. Even if they have to be cooked in batches, it is worth the extra time and effort to have crisp vegetables.
It may be the chili paste. Some types of chili paste contain fermented chili peppers, which give off a sour taste. Always taste each ingredient before adding it to the recipe. It’s a shame to get to the last ingredient and then ruin it all by adding something that tastes off. There are ways to balance it out, though, by adding acidic ingredients like citrus juice or vinegar or stirring in some more sugar.
More Asian recipes to try:
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One Pan Hunan Beef Recipe
Ingredients
- 1 pound flank steak cut into long thin strips across the grain
- 1/4 cup cornstarch
- Salt and pepper
- 3 tablespoons vegetable oil or peanut oil
- 1 red bell pepper sliced
- 1 zucchini cut into rounds
- 1 cup green beans ends trimmed
FOR THE SAUCE:
- 1 tablespoon granulated sugar
- 1 teaspoon apple cider vinegar
- 1 tablespoon cornstarch
- 4 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 2 tablespoons chili paste
- 2 tablespoons oyster sauce
- 1/4 cup soy sauce
- 1/2 cup low sodium chicken broth
- 1/4 teaspoon red pepper flakes
GARNISH:
- Green onions chopped
- Sesame seeds
Instructions
- In a bowl, add ¼ cup cornstarch and season with a little salt and pepper. Stir to combine with a fork. Add beef pieces and toss to coat well.
- Add all the sauce ingredients to a small bowl and whisk until well combined.
- In a large pan over medium-high heat, add vegetable oil. Once the oil is hot, add the beef pieces and cook them in a single layer. Do not overcrowd the pan, and cook until they are crispy and golden brown. If needed, cook in batches. Remove beef from the pan and set aside on a plate.
- Add a bit more vegetable oil, if needed, to the pan and add the vegetables. Cook for 7-8 minutes, until tender and lightly browned on both sides.
- Return the beef to the pan and add the sauce. Stir and coat the vegetables and chicken for 1 minute, then turn the heat off.
- Transfer the Hunan beef to a plate or bowl and serve it with a side of white rice.
- Garnish with green onions and sesame seeds before serving.
Video
Notes
What is the best beef for Hunan beef
As I stated in the ingredients list, I prefer and recommend flank steaks to make Hunan beef. It is the most common cut of meat for this recipe and the most economical choice, which is why it is often found in restaurants. It is also known as skirt steak, London broil, hanger steak, butcher’s steak, or just beef steak. The taste is rich, beefy, and bold, with a distinct grain and chewiness if it’s not cut correctly. It should always be sliced against the grain.More tips to consider
- Keep the vegetables moving while cooking them so they do not get overly browned on any side.
- Freeze the meat for 30 minutes first, so it is easier to slice. It has to be cut against the grain with a sharp knife, so be sure to do it properly.
- Cut all the vegetables into similar-sized pieces so they cook evenly.
- Use your favorite chili paste for this recipe. It’s a preference, so there’s no right or wrong answer.
- In a hurry? Use frozen vegetables. Grab a bag of mixed veggies and use them.
- Have everything prepared ahead of time because everything cooks quickly in this stir-fry meal.
- Do not overcrowd the pan when cooking the meat, or it will steam instead of browning. It takes a bit longer, but it is worth it.