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Best Hunan Beef Recipe

Hunan Beef is an easy and quick recipe for Asian cuisine. Have you tasted food in Chinese take-away restaurants before? Then the result of today’s preparations may pleasantly surprise you.
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Course: Main Course
Cuisine: Asian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes


  • 1 tablespoon vegetable oil
  • 1 pound flank steak thinly sliced
  • salt and pepper to taste
  • 1 cup broccoli florets cut into 1-inch pieces
  • 1/2 cup celery thinly sliced
  • 1 medium red bell pepper cored, seeded and diced
  • 1 cup canned baby corn drained and halved
  • 1 1/2 teaspoons minced garlic
  • 1/2 cup beef broth
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 2 teaspoons rice vinegar
  • 1 teaspoon honey
  • 2 teaspoons chili paste such as sambal oelek
  • 2 teaspoons cornstarch


  • Heat oil in a large pan.
  • Fry the thinly sliced beef in a pan on both sides for 2-3 minutes. Sprinkle with salt and pepper. Layout the pieces in one layer. If necessary, do it in several approaches. Transfer to a container, cover with a lid or foil.
  • Add chopped red pepper, celery, and broccoli to the pan. Cook for 4-5 minutes until soft.
  • Add the corn and garlic and cook for another minute.
  • Add the beef back to the vegetables, mix.
  • In a separate bowl, combine beef broth, soy sauce, oyster sauce, rice vinegar, honey, chili paste, and corn starch. Pour into a pan, mix and cook until the sauce thickens.
  • Serve hot with sauce over rice.


  • Fry the beef by laying it in a pan in one layer. Otherwise, it will give a lot of liquid and will cook, but not fry. As a result, you will need more time to evaporate the excess liquid. And meat runs the risk of becoming tough.
  • If the pan is filthy after frying the beef, wash it. Heat a new serving of oil and continue cooking.
  • I recommend pre-boiling broccoli in boiling salted water for 1-2 minutes. Drain broccoli over with a stream of ice water. So it will keep a bright color.
  • Additionally, you can add salt after adding the sauce. Since it is salty in itself, perhaps this will be enough for you.
    Note 5. Adjust the amount of chili paste for yourself.
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