Let’s talk about how to make Hunan Beef, shall we? Stir fries are great for those whose palates prefer a bit of spicy heat and flavor, as they often include lots of peppers as well as a warming mix of spices and other ingredients. This particular stir fry is a Chinese classic from the Hunan region, which is known for its heat and flavor. It’s called Hunan Beef. You may have enjoyed this dish at your local Chinese restaurant, or from Chinese takeout. I enjoy making mine at home, as I can adjust the heat and peppers to my preference. It is a very customizable dish for the home cook, allowing you to control not only the vegetables you prefer, but also the level of spices and heat to suit your personal desired. This way, you can make it as mild or as spicy as you’d like. That’s it, my friends. I hope you enjoy my Hunan Beef recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up! You can marinate the beef longer if you’d like for more flavor penetration. Make the Hunan Beef Sauce. Whisk together the spicy sauce ingredients – soy sauce, oyster sauce, doubanjiang, rice wine, sesame oil, sugar, beef broth, chili flakes, and corn starch slurry - in a small bowl and set aside. Stir Fry the Beef. Heat 2 tablespoon oil in a large wok or pan to high heat. Add the coated beef slices and cook, stirring, until browned and crispy. Do this in batches if needed. Should take 2-3 minutes. Remove the beef and set aside. Stir Fry the Peppers. Heat the remaining vegetable oil in the wok and add the peppers. Stir fry for 5-6 minutes to soften. Finish It Up! Add the beef back to the pan and stir in the sauce. Stir to coat the ingredients and thicken the sauce, 1-2 minutes more. Boom! Done! Your Hunan Beef is ready to serve. Quick and easy recipe, isn’t it? Done so fast! Look at all those peppers! Some common vegetables used in Chinese cooking to consider include snow peas, winter radish, long beans, bok choy and cabbage. Feel free to include any and all of your favorite vegetables, such as carrots, scallions, broccoli, baby corn, or others. When it comes to stir fries, they are very forgiving with vegetables. Hunan Beef tends to use less sauce, and includes the flavors of black bean paste or doubanjiang, which is a fermented paste made from chili peppers and soy beans. Both dishes are delicious in their focus on chilies and spiciness. You can also freeze it for 2-3 months in vacuum sealed bags or containers. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Essential Wok Cookbook, by Naomi Imatome-Yum
Tools Used For This Recipe
HexClad 12 Inch Hybrid Stainless Steel Wok Pan with Stay-Cool Handle - I’ve been loving this wok, makes stir frying and clean up so easy. My new favorite wok!
