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bowl of hunan beef with chopsticks

Hunan Beef Recipe

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 1011kcal

Ingredients

Beef + Marinade

  • Lb  Flank Steak thinly sliced against the grain
  • 1 Tablespoon Soy Sauce
  • 2 Tablespoons Sherry
  • 1 Tbsp Cornstarch
  • Pinch of Salt + Pepper (to taste)

Stir Fry

  • 1 3/4 Cups Mild Tasting Oil (see notes below)
  • 1 Tablespoon Soy Sauce
  • 2 Thai Chile Peppers dry, de-stemmed/seeded, crushed and minced
  • 3 Garlic Cloves minced
  • 1 Tablespoon Ginger minced
  • 1 Teaspoon Toasted Sesame Oil

Topping (optional)

  • 1 Bell Pepper sliced + deseeded
  • Green Onions sliced
  • Sesame Seeds

Instructions

  • Toss beef (1 Lb) in the freezer for 10 to 15 minutes before cutting, then slice against the grain as thinly as possible.
  • In a large bowl, whisk together sherry (2 tablespoons), soy sauce (1 tablespoon), cornstarch (1 tablespoon), salt (a pinch) and pepper to taste.
  • Add sliced beef to the bowl, and toss to coat in the marinade. Set aside for 15 minutes.
  • Heat cooking oil (1 3/4 cups) in the wok until oil begins to shimmer. 
  • Add the beef and stir gently so it doesn't stick together. Cook for about 2-3 minutes.
  • Transfer the meat to a plate heavily lined with paper towels. Dab off access oil.
  • Pour most of the oil out of the wok, leaving about 1/2 tablespoon worth.
  • Turn heat in the pan to high, allowing it to smoke slightly.
  • Add minced garlic (3 cloves), minced ginger (1 tablespoon), crushed and minced Thai peppers (2) , soy sauce (1 tablespoon) and sesame oil (1 teaspoon) — stirring constantly until they become fragrant (about 30 seconds).
  • Add the beef and mix everything together. 
  • Remove from heat, and serve beef over veggies and rice. Sprinkled with sliced green onions and sesame seeds. Enjoy!

Bell Peppers:

  • Spread 1 sliced + deseeded bell peppers in an even layer on a greased baking sheet, and toss them in the oven for 25 minutes, or until they start to brown.

Notes

  • Mild Tasting Oil. You want an oil with a high smoke point and mild flavor -- think avocado, vegetable, safflower, sunflower, peanut. Skip EVOO, coconut, or sesame oil. 
  • Cornstarch is not a low carb ingredient, but it thickens the sauce and tenderizes the meat. You can skip, but know it adds less than 2 g of carbs per serving.
  • Nutritional information is based on 1 serving if you divide this recipe into 4 servings, and doesn't include the toppings:

Nutrition

Calories: 1011kcal | Total Carbohydrates: 4g | Protein: 25g | Fat: 102g | Sodium: 564mg | Sugar: 1g | Net Carbs: 4g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com