Name: Hunan Beef
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 1 lb flank steak, sliced 1/4-inch thick; 1/4 tsp baking soda; 2 tbsp water; 1 tsp oyster sauce; 1/3 cup cornstarch; 1 red Holland pepper (25 g, deseeded; or substitute Fresno peppers); 1 small green bell pepper or poblano (100 g, deseeded); 1 small red bell pepper (100 g, deseeded); 2 banana peppers (80 g, deseeded); 8 whole dried chili peppers; 1/2 tsp granulated sugar; 2 tbsp hot water; 1/2 tsp Chinese black vinegar; 2 1/2 tbsp soy sauce; 1/4 tsp white pepper; 1/3 cup vegetable or canola oil (for frying); 1 tbsp fresh ginger (8 g, sliced); 1/2 cup shallots, thinly sliced (40 g); 2 tbsp Shaoxing wine; 5 cloves garlic (15 g, sliced); 2 tbsp fermented black beans (20 g, rinsed); 2 scallions (60 g, cut into 2-inch lengths)

Why You’ll Love This Recipe

If you enjoy spicy food with layers of flavor, Hunan beef will quickly become a favorite. The beef is marinated for tenderness, stir-fried to perfection, and then combined with a vibrant mix of peppers and aromatics. The sauce balances heat, umami, and a touch of tang, making every bite satisfying. It’s a restaurant-style dish you can recreate at home with ease.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the beef:
1 pound flank steak, sliced 1/4-inch thick
1/4 teaspoon baking soda
2 tablespoons water
1 teaspoon oyster sauce
1/3 cup cornstarch

For the rest of the dish:
1 red Holland pepper (25g, deseeded; or substitute Fresno peppers)
1 small green bell pepper or poblano pepper (100g, deseeded)
1 small red bell pepper (100g, deseeded)
2 banana peppers (80g, deseeded)
8 whole dried chili peppers
1/2 teaspoon granulated sugar
2 tablespoons hot water
1/2 teaspoon Chinese black vinegar
2 1/2 tablespoons soy sauce
1/4 teaspoon white pepper
1/3 cup vegetable or canola oil (for frying)
1 tablespoon fresh ginger (8g, sliced)
1/2 cup shallots, thinly sliced (40g)
2 tablespoons Shaoxing wine
5 cloves garlic (15g, sliced)
2 tablespoons fermented black beans (20g, rinsed)
2 scallions (60g, cut at an angle into 2-inch lengths)

Directions

In a bowl, combine flank steak slices with baking soda, water, and oyster sauce. Toss to coat, then add cornstarch. Mix until beef is evenly coated. Set aside for 20 minutes.
In a small bowl, stir together sugar, hot water, black vinegar, soy sauce, and white pepper to make the sauce.
Heat oil in a wok or large skillet over medium-high heat. Fry the beef in batches until browned and just cooked through. Remove and set aside.
In the same wok, sauté the ginger, shallots, and garlic until fragrant.
Add the dried chili peppers, black beans, and fresh peppers. Stir-fry for 2–3 minutes.
Pour in Shaoxing wine and stir to deglaze the pan.
Return the beef to the wok and pour in the prepared sauce. Toss everything together until well coated.
Add scallions, stir briefly, and serve hot.

Servings and timing

This recipe makes about 4 servings.
Prep time: 25 minutes
Cook time: 15 minutes
Total time: 40 minutes

Variations

Adjust spice levels by using fewer dried chili peppers or substituting milder fresh peppers.
Swap flank steak for sirloin or skirt steak.
Add vegetables like broccoli, mushrooms, or snap peas for extra texture.
Replace fermented black beans with black bean garlic sauce if you can’t find them.
For a lower-oil version, pan-sear the beef instead of deep-frying.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for the best texture, or microwave in short intervals until warmed through. Avoid freezing, as peppers and beef may lose their texture.

FAQs

What does Hunan beef taste like?

It’s spicy, savory, and slightly tangy, with bold flavors from garlic, ginger, black beans, and chili peppers.

Is Hunan beef the same as Szechuan beef?

No, Szechuan beef usually has a numbing heat from Sichuan peppercorns, while Hunan beef is more about fresh, hot chili peppers and garlic flavor.

Can I make this less spicy?

Yes, reduce the dried chilies or substitute with milder peppers.

What cut of beef works best?

Flank steak is ideal, but sirloin or skirt steak also works well.

Do I need to marinate the beef?

Yes, marinating with baking soda and cornstarch tenderizes the beef and creates a silky texture.

Can I use chicken instead of beef?

Yes, chicken breast or thigh meat can be substituted for a lighter version.

What can I use instead of Shaoxing wine?

Dry sherry or rice vinegar can be used as substitutes.

Are fermented black beans necessary?

They add authentic depth, but you can replace them with black bean garlic sauce if needed.

Can I prepare this ahead of time?

You can slice and marinate the beef in advance, but cook the dish fresh for the best flavor and texture.

What should I serve with Hunan beef?

It pairs perfectly with steamed white rice, fried rice, or noodles.

Conclusion

Hunan beef is a flavorful and spicy stir-fry that brings authentic Chinese flavors to your table. With tender beef, colorful peppers, and a bold sauce, it’s a dish that’s both satisfying and easy to make at home. Whether you love fiery food or prefer to dial down the heat, this recipe is versatile and guaranteed to impress.