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Hunan beef

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1 lb (450g), thinly sliced Beef sirloin
2 tablespoons Soy sauce
1 tablespoon Cornstarch
1 tablespoon Vegetable Oil
3 cloves, minced Garlic
1 tablespoon, minced Ginger
1, sliced Onion
1, sliced Bell pepper
2-3, dried (adjust to taste) Red chilies
1/4 cup Chicken or beef broth
2 tablespoons Hoisin sauce
1 tablespoon Rice vinegar
1 tablespoon Sugar
Salt and pepper to taste
chopped (for garnish) Green onions
Cooked rice for serving

Nutritional information


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Hunan beef

  • 30 minutes
  • Medium



  1. In a bowl, mix soy sauce and cornstarch. Add sliced beef and toss until well coated. Let it marinate for about 15-20 minutes.
  2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef slices and stir-fry until browned. Remove beef from the skillet and set aside.
  3. In the same skillet, add a bit more oil if needed. Sauté garlic, ginger, and dried red chilies until fragrant, about 1 minute.
  4. Add sliced onion and bell pepper to the skillet. Stir-fry until slightly softened, about 2-3 minutes.
  5. Return the cooked beef to the skillet. Pour in chicken or beef broth, hoisin sauce, rice vinegar, and sugar. Stir well to combine.
  6. Cook for another 2-3 minutes, or until the sauce has thickened slightly and the beef is cooked through.
  7. Season with salt and pepper to taste. Adjust the spiciness by adding more dried red chilies if desired.
  8. Garnish with chopped green onions before serving.
  9. Serve hot over cooked rice.

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