This easy Hunan Beef recipe lets you skip the takeout and enjoy a Chinese-inspired dish at home with ease. Loaded with tender beef, fresh vegetables, and a savory, tangy sauce, this flavorful copycat recipe comes together in under 30 minutes.
Hunan Beef – The Easy WAY!
If your family loves take-out but you’re trying to keep things a little lighter (and a lot more affordable), this homemade Hunan Beef is a must-try!
Inspired by authentic Hunan beef which is made with dried chili peppers, dried beef, and fermented black beans, this version delivers the same rich, tangy, slightly spicy flavor you love—without overwhelming your taste buds or the need for a trip to a specialty market (just like my recipes for Hunan Shrimp and Hunan Chicken!)
Ready in under 30 minutes and loaded with veggies and lean beef, this Hunan Beef recipe delivers a beef stir-fry that is packed with flavor, protein, and nutrients! Perfect for busy weeknights and picky eaters alike–just how this mom likes dinner!
Happy Cooking! xo Kristen
Notes on Ingredients
You will find the full list of ingredients, along with quantities in the recipe card. Below is a quick glance at what you need and tips to help you make the right selection.
- Beef: When it comes to quick-cooking beef stir-fries, it is best to opt for beef that is bold and quick-cooking. Flank Steak, skirt steak, flat iron steak, and tri-tip steak are all suitable options.
- Vegetables: I like to use a combination of broccoli, bell peppers, and onions for texture and flavor. Feel free to use any quick-cooking sturdy vegetables you like such as, bok choy, shelled edamame, carrots, canned baby corn, or zucchini.
- Oil: Use a neutral oil with a high-smoking point, such as avocado oil, canola oil, or peanut oil.
- Soy Sauce: I recommend using low-sodium soy sauce to keep the level of sodium lower in this recipe.
- Oyster Sauce: Oyster Sauce has such a rich punch of flavor, but if you don’t have it on hand, you can use Hoisin.
- Chili Paste: Chili paste, or sambal oelek, is made from ground chiles and will give this dish its authentic kick.
- Honey: Just a touch of sweetness helps to balance out the acidity and heat in this sauce. Feel free to use brown sugar in place of the honey.
- Cornstarch: The cornstarch helps the Hunan Sauce to thicken. If you have an allergy to corn, feel free to use arrowroot powder in place of cornstarch.
How to Make Hunan Beef
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Freeze Beef. Place the beef into the freezer for 10 minutes. This will help make it easier to cut into thin slices, which is essential for quick-cooking, tender beef.
Time-Saving Tip
Use the time the beef is in the freezer to chop the veggies and prepare the Hunan sauce, which will ensure the stir-fry comes together quickly once you begin the cooking process.
- Prepare Hunan Sauce. Whisk together beef broth, soy sauce, oyster sauce, rice vinegar, honey, chili paste, and cornstarch in a small bowl until the cornstarch is fully dissolved. Set aside.
- Slice Beef. Remove the beef from the freezer and slice it into ¼-inch thick slices, going against the grain. Season the meat evenly with salt and pepper.
- Stir-Fry Beef. Heat the oil in a large pan over high heat. Once heated, add the beef strips to the pan in a single layer and cook until browned, then place the seared beef on a plate.
Cooking Tip
In order for the beef to become caramelized and cook evenly, it is really important not to overcrowd the pan. If needed, cook the beef in batches, adding more oil to the pan if needed.
- Stir-Fry Veggies. Add the broccoli, peppers, and onion to the pan. Cook, stirring often until just crisp-tender. Add in the garlic and cook for 30 seconds more, using caution to not burn the garlic.
- Combine and Thicken. Add the beef back to the pan, along with the prepared Hunan Sauce. Bring the mixture to a gentle boil, and cook for just a couple of minutes to allow the sauce to thicken.
Recipe Modifications
- Gluten-Free: Use gluten-free beef broth, gluten-free soy sauce, and gluten-free oyster sauce. Pay special attention to the soy sauce and oyster sauce, as they often contain wheat products.
- Customize the Spice Level: As written this Hunan Beef recipe has a mild kick. You can opt to decrease the chili paste or increase the chili paste, depending on your preferences. I like to serve the dish with crushed red pepper flakes and hot sauce on the side, so that those that like spicier dishes, can amp up the spice themselves.
More Asian-American Inspired Recipes
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Place1 pound beef flank steakthe beef into the freezer for 10 minutes to make for easy slicing. After 10 minutes, remove the beef from the freezer and slice it into ¼-inch thick slices, going against the grain. Season the meat evenly with salt and pepper.
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Prepare the Hunan Sauce by whisking together ½ cup low-sodium beef broth, 2 tablespoons low-sodium soy sauce, 2 tablespoons oyster sauce, 2 teaspoons rice vinegar, 1 teaspoon honey, 2 teaspoons chili paste , and 2 teaspoons cornstarch in a small bowl until the cornstarch is fully dissolved. Set aside.
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Heat 1 tablespoon canola oil in a large pan over high heat. Once the oil sizzles when a drop of water is added add the steak to the pan in a single layer–don’t crowd the pan. Cook in batches if needed. Cook for 3-4 minutes per side or until browned. Remove the seared beef from the pan and place it on a plate.
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If the skillet is dry, add 1 teaspoon of additional canola oil. Add the broccoli florets, diced peppers, and onions to the skillet. Cook for 4-5 minutes or until the vegetables are just slightly tender. Add 2 teaspoons minced garlic and cook for 30 seconds more.
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Add the beef back to the pan with the vegetables. Whisk the reserved sauce again to be sure fully incorporated, and then pour the sauce over the beef and vegetables. Bring the mixture to a gentle boil, and cook for 1-2 minutes or until sauce has thickened.
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Serve over rice with chopped green onions.
Oyster Sauce: Oyster Sauce has such a rich punch of flavor, but if you don’t have it on hand, you can use Hoisin. Keep in mind that some brands of oyster sauce contain MSG. If you need/want to avoid MSG, Kikkoman Oyster Sauce is made without added MSG.
Chili Paste: Use chili paste, such as sambal oelek, not chili sauce or Sriracha.
Gluten-Free: Use gluten-free beef broth, gluten-free soy sauce, and gluten-free oyster sauce.
Heat-Level: If you would like a more mild level of spice, cut the chili paste to just 1 teaspoon. To increase the spice level, add an additional teaspoon of chili paste to the Hunan Sauce.
Vegetable Options: If you don’t care for peppers or broccoli, other great options are shelled edamame, carrots, canned baby corn, or zucchini.
Time Saving Tip: Chop the vegetables and whisk together the sauce while the beef is in the freezer.
Leftovers: Store leftover Hunan Beef in an airtight container for up to 3 days in the refrigerator and reheat in a dry skillet until warmed through or in a heat-safe dish in the microwave in 30-second intervals until warmed through.
Calories: 241kcalCarbohydrates: 11gProtein: 27gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 68mgSodium: 751mgPotassium: 725mgFiber: 2gSugar: 5gVitamin A: 1190IUVitamin C: 85mgCalcium: 55mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in 2022 and updated in 2025.
