Hunan Beef Recipe

Slice the beef

Place the flank steak partially frozen for 20–30 minutes for easier slicing. Slice thinly (about 1/8–1/4 inch) across the grain into strips.

Combine cornstarch, 1 tbsp light soy sauce and 1 tbsp Shaoxing wine in a bowl. If using baking soda for extra tenderness, dissolve it into the marinade. Add the sliced beef and toss to coat thoroughly. Let marinate at least 15 minutes, up to 30 minutes.

In a small bowl mix 1 tbsp stock, 1 tbsp light soy sauce (for sauce), 1 tsp dark soy, 1 tsp vinegar, 1 tsp brown sugar and 1 tsp hoisin (if using). Taste and adjust for balance — sauce should be savory with a touch of sweetness and vinegar tang.

Make a cornstarch slurry by mixing 1 tsp cornstarch with 2 tbsp water; set aside.

Prepare all vegetables and aromatics before cooking (mise en place). Slice peppers and onions, mince garlic and ginger, and cut green onions into 1-inch lengths, separating whites from greens.

Heat a large wok or heavy skillet over high heat until very hot. Add 2 tbsp vegetable oil and swirl to coat.

When oil is shimmering, add the dried red chilies and Sichuan peppercorns (if using). Stir-fry for 15–20 seconds until fragrant but not burned. Remove chilies with a slotted spoon if you prefer less heat in the final dish, leaving the infused oil in the wok.

Add the marinated beef in a single layer (work in batches if necessary) and spread it out. Let sear undisturbed 30–45 seconds to develop color, then stir-fry until just cooked through, about 1–1.5 minutes more. Remove beef to a plate and reserve.

Add the remaining 1 tbsp oil to the wok. Add the white parts of the green onions, sliced onion and red bell pepper. Stir-fry 1–2 minutes until vegetables begin to soften but remain crisp.

Push vegetables to the side, add minced garlic and ginger to the hot center and stir 15–20 seconds until aromatic (do not burn).

Return the beef to the wok along with any accumulated juices. Stir the pre-mixed sauce, pour it in, and bring to a simmer for about 30 seconds.

Stir the cornstarch slurry to re-mix and add to the wok, stirring constantly until sauce thickens and evenly coats the beef and vegetables, about 30–45 seconds.

Finish with 1 tsp sesame oil, 1/2 tsp salt (adjust to taste) and a pinch of white pepper if using. Toss in the green parts of the green onions and give a final quick stir.

Transfer the Hunan beef to a serving platter and garnish with any reserved thinly sliced chilies or extra green onion. Serve immediately with steamed rice.