Easy Hunan Beef Recipe + VIDEO

Hunan Beef – An easy recipe for making tender, slightly spicy, absolutely irresistible Hunan-style beef with veggies that’s better than your favorite take out!

Close view of bowl with white rice topped with Hunan beef and veggies.

Why We Love This Easy Recipe

Hunan beef is a true classic. This comfort food features strips of juicy, tender, and flavorful flank steak quickly cooked and tossed with stir-fried veggies like broccoli florets and crunchy bell peppers. So every umami-licious bite is satisfying but makes you want more!

Although you might be familiar with the dish (thanks to your favorite takeout restaurant) it is surprisingly simple to make at home any night of the week. Even with big bold flavors and just the right amount of spice, it still requires a fairly low amount of ingredients compared to other stir fry recipes.

From start to finish this Easy Hunan Beef recipe takes under an hour to prepare and serve. We love to pair the tender beef and veggies with almost effortless sides, such as rice or noodles. Plus, leftovers are amazing – so it’s also a winner for your weekly meal prep plan!

Top down view bowl of rice with thin stir fried steak, broccoli, and bell peppers.

Ingredients You Need

  • Flank steak – frozen and/or partially thawed, cut into thin slices
  • Broccoli florets – freshly chopped
  • Bell peppers – any colors you like; we use a combo of green and red
  • Scallions – green onions, chopped and divided
  • Garlic – minced
  • Oyster sauce – or fish sauce or additional soy sauce
  • Soy sauce – low sodium or light soy sauce is best
  • Chili garlic sauce – AKA chili paste, a spicy and tangy blend of peppers and vinegar
  • Cornstarch – a gluten-free thickener for the sauce
  • Granulated sugar – just a bit of sweet to balance the deep umami flavors
  • Rice vinegar – or sherry vinegar or apple cider vinegar
  • Oil for cooking – your choice of high heat and neutral flavored cooking oil like canola, safflower, or avocado oil
Large knife with flank steak on a cutting board, thin strips of meat cut.

How to Make Hunan Beef

If the flank steak is fresh, place it in the freezer for 20 to 30 minutes while you prepare the rest of the ingredients. (This makes it much easier to slice a flank steak very thin.) If the flank steak is frozen, set it out on the counter for 15 minutes or so to soften just a bit.

Once the steak is just partially frozen, slice it against the grain into very fine strips. Place the beef strips in a large bowl to marinate. Add 1 tablespoon of oyster sauce, 1 tablespoon of rice vinegar, and 2 tablespoons of chili sauce to the beef strips. Gently toss to coat in the marinade, being careful not to break the beef strips.

Mixing bowl with thin beef strips and marinade.

Meanwhile, chop the broccoli. Seed and chop both bell peppers into 1-inch chunks. Then chop the scallions and divide them into whites and greens. Mince the garlic.

Set out a jar (or small bowl) to mix the sauce. To the jar add: 5 tablespoons of oyster sauce, 1/3 cup of soy sauce, 2 tablespoons of chili garlic sauce, 2 tablespoons of cornstarch, 2 tablespoons of sugar or honey, and the minced garlic. Mix well to combine.

Top down view glass jar with sauce ingredients, chopped veggies in the background on a cutting board.

Set a wok or large sauté pan over high heat. Set a holding plate to the side of the wok. Add 1 tablespoon of high-heat oil to the pan. Once hot, add half the beef strips to the pan and quickly stir fry until cooked. Move the strips around the pan gently so as not to break them.

Once cooked, move the beef strips to the holding plate and repeat with the remaining beef. Add another tablespoon of oil to the second batch if needed.

Stir fried thin beef strips.

Pour the remaining oil into the empty wok. Once hot, stir-fry the scallion whites and chopped bell peppers for 1 to 2 minutes. Then stir in the broccoli and fry for another minute.

Get the Complete (Printable) Easy Hunan Beef Stir Fry Recipe + VIDEO Below. Enjoy!

Chopped broccoli, red and green peppers in a wok.

Add the sauce to the pan and stir into the vegetables. Then add in the beef strips and gently stir to coat. If the sauce thickens too much, add water to loosen, approximately 1/4 cup to 3/4 cup.

All ingredients combined in wok.

Once the Hunan beef and vegetables are warm and well coated in sauce, and the sauce is at your desired consistency, turn off the heat.

Sprinkle with the chopped scallion greens and serve.

Hunan style beef with broccoli and peppers in a bowl on top of white rice.

Serving Suggestions

Classic pairings with Hunan-style beef include fluffy steamed white rice or brown rice, Hibachi Fried Rice, or homemade Lo Mein.

For a low carb meal serve beef and veggies with Cauliflower Rice, Broccoli Rice, or Cauliflower Fried Rice.

We also love a bowl of delicious Egg Drop Soup for an even heartier meal!

Top down view of complete Hunan beef recipe.

Frequently Asked Questions

Hunan beef spicy ice cream?

There is a good bit of spice in this dish. The heat comes from the garlic chili sauce, so feel free to use more or less to taste.

What is the difference between Hunan beef and Szechuan beef?

While Hunan-style beef has some spiciness, Szechuan Beef is quite spicy. This stir fry dish uses both Szechuan peppercorns and chile peppers for layers of bold, delicious heat.

How long do leftovers last?

This is the perfect recipe for your meal prep plans! Leftovers are terrific, and will keep well in the fridge for up to 3 days.

Close view Hunan steak with veggies in a bowl with rice.

Looking for More Easy Dinner Recipes? Be Sure to Also Try:

Easy Hunan Beef Recipe + VIDEO

The whole family will love this easy recipe for making tender, slightly spicy, absolutely irresistible Hunan style beef with veggies that’s better than your favorite take out!

Servings: 4 servings

  • If the flank steak is fresh, place it in the freezer for 20 to 30 minutes while you prepare the rest of the ingredients. (This makes it much easier to slice a flank steak very thin.) If the flank steak is frozen, set it out on the counter for 15 minutes or so to soften just a bit.

  • Once the steak is just partially frozen, slice it against the grain into very fine strips. Place the beef strips in a large bowl to marinate. Add 1 tablespoon of oyster sauce, 1 tablespoon of rice vinegar, and 2 tablespoons of chili sauce to the beef strips. Gently toss to coat, being careful not to break the beef strips.

  • Meanwhile, chop the broccoli. Seed and chop both bell peppers into 1-inch chunks. Then chop the scallions and divide them into whites and greens. Mince the garlic.

  • Set out a jar (or small bowl) to mix the sauce. To the jar add: 5 tablespoons of oyster sauce, 1/3 cup of soy sauce, 2 tablespoons of chili garlic sauce, 2 tablespoons cornstarch, 2 tablespoons sugar or honey, and the minced garlic. Mix well to combine.

  • Set a wok or large sauté pan over high heat. Set a holding plate to the side of the wok. Add 1 tablespoon of high heat oil to the pan. Once hot, add half the beef strips to the pan and quickly stir fry until cooked. Move the strips around the pan gently so as not to break them. Once cooked, move the beef strips to the holding plate and repeat with the remaining beef. Add another tablespoon of oil to the second batch if needed.

  • Pour the remaining oil into the empty wok. Once hot, stir fry the scallion whites and chopped bell peppers for 1 to 2 minutes. Then stir in the broccoli and fry another minute.

  • Add the sauce to the pan and stir into the vegetables. Then add in the beef strips and gently stir to coat. If the sauce thickens too much, add water to loosen, approximately 1/4 cup to 3/4 cup.

  • Once the beef and vegetables are warm and well coated in sauce, and the sauce is at your desired consistency, turn off the heat. Sprinkle with the chopped scallion greens and serve warm, over steamed rice, cauliflower, rice, or broccoli rice. You can also serve with hibachi fried rice as well.

This is the perfect recipe for your meal prep plans! Leftovers are terrific, and will keep well in the fridge for up to 3 days.

Serving: 1cup, Calories: 350kcal, Carbohydrates: 22g, Protein: 29g, Dish: 17g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 0.04g, Cholesterol: 68mg, Sodium: 1581mg, Potassium: 791mg, Fiber: 3g, Sugar: 10g, Vitamin A: 2266IU, Vitamin C: 131mg, Calcium: 72mg, Iron: 3mg

Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!

Share This Recipe With Friends!

Leave a Comment