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Authentic Hunan Beef (湖南小炒肉)
5 from 6 votes

Authentic Hunan Beef (湖南小炒肉)

An authentic Hunan beef recipe featuring a more layered flavor and spicy taste, along with tender juicy beef and crisp chili peppers stir fried with a brown sauce that’s full of umami. {Gluten-Free Adaptable}To make the dish gluten free, use dry sherry to replace Shaoxing wine and use tamari to replace light soy sauce.

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 413 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

Marinating
  • 1 lb (450 g) flank steak
  • 1 tablespoon soy sauce light
  • 2 teaspoons Shaoxing wine
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon cornstarch
Sauce
  • 2 tablespoons chicken broth
  • 1 tablespoon soy sauce light
  • 1 tablespoon Shaoxing wine
  • 1/2 teaspoon cornstarch
  • 1/2 teaspoon chicken bouillon
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon sugar
Stir fry
  • 2 tablespoons peanut oil (or vegetable oil)
  • 6 cloves garlic , sliced
  • 1 thumb ginger , julienned
  • 4 dried chili pepper cut into small pieces, Chinese
  • 1/4 teaspoon Sichuan peppercorn ground
  • 2 to 4 hot chili peppers , sliced into circles (*Footnote)

Instructions

    Cup of Yum
  1. Split the flank steak along the grain into two long pieces, then slice each piece against the grain into 1/8” (3 mm) thin pieces. Transfer to a medium bowl. Add the light soy sauce, baking soda and white pepper. Mix thoroughly with your hands to evenly coat the beef. Add the cornstarch and mix again. If the cornstarch does not distribute evenly, add 1 to 2 teaspoons of water and mix again. Set aside to marinate for 15 minutes while preparing the other ingredients.
  2. Mix the sauce in a medium bowl and set aside.
  3. Heat the oil in a large skillet over medium heat until hot. Spread the beef into the pan without overlapping. You might want to cook in batches if your pan is not big enough. Sear without moving until the bottom turns golden brown, 1 minute or so. Flip the beef to cook the other side, until lightly seared and the inside is still slightly pink. Transfer the beef to a big plate and set aside.
  4. Add the remaining oil, garlic, ginger, dried chili pepper and ground Sichuan peppercorn. Cook and stir until the garlic turns slightly golden, 1 minute or so.
  5. Add the pepper. Stir and cook for 1 minute. Then add back the cooked beef.
  6. Stir the sauce again to dissolve the cornstarch completely. Pour into the skillet and stir immediately. Cook until the sauce is evenly coated. Turn off the heat and transfer everything to a large plate. Serve over steamed rice as a main dish.

Notes

  • I used Chinese long green peppers for the stir fry and a small amount of bird’s eye chili for garnish. It results in a dish that is very spicy. Skip the bird’s eye chili for a slightly toned down dish. To replace Chinese long pepper, it’s quite nice to use anaheim pepper or cubanelle for a milder taste. And it’s nice to use Chinese red long pepper or red jalapeno to replace the bird’s eye chili to add color to the dish (not required).

Nutrition Information

Serving 1serving Calories 413kcal (21%) Carbohydrates 4.9g (2%) Protein 48.4g (97%) Fat 21g (32%) Saturated Fat 7.1g (36%) Cholesterol 94mg (31%) Sodium 817mg (34%) Potassium 626mg (13%) Fiber 0.3g (1%) Sugar 1.9g (4%) Calcium 37mg (4%) Iron 3mg (17%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 413

% Daily Value*

Serving 1serving
Calories 413kcal 21%
Carbohydrates 4.9g 2%
Protein 48.4g 97%
Fat 21g 32%
Saturated Fat 7.1g 36%
Cholesterol 94mg 31%
Sodium 817mg 34%
Potassium 626mg 13%
Fiber 0.3g 1%
Sugar 1.9g 4%
Calcium 37mg 4%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.