If you’re stuck in a rut with the same old beef recipes, let me introduce you to 小炒黄牛肉 / Spicy Hunan Beef (Xiǎo Chǎo Huáng Niú Ròu), a beloved stir-fry straight from the heart of Hunan, China

While I still enjoy a good stew or juicy burger, this vibrant and fiery world of Chinese cuisine operates on another level of speed and intensity.

Beef Stir-fry Hunan style is a combination of contrasts: tender, velvety slices of beef wok-seared over intense heat with fragrant ginger, garlic, and a colorful mix of chilies. It is a perfect balance of spicy, savory, and deeply aromatic flavors, with a sprinkle of fresh coriander that makes every bite enjoyable.

Spicy Hunan Beef is quick to make, easy to adjust, and you’re in full control of the heat level. If you’ve ever been curious about authentic regional Chinese cooking, this dish is the perfect place to start. 

Let’s dive in to create some kitchen magic! 

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Key ingredients for this easy Hunan beef recipe & why they matter

Here’s a breakdown of the essentials and why they are included for an authentic flavor.

• Beef Tenderloin or Sirloin: These cuts are lean and tender, perfect for quick cooking. Slicing them thinly against the grain is crucial to achieve a melt-in-your-mouth texture.
• Light & Dark Soy Sauce: This duo works in harmony. Light soy provides the primary salty flavor, while dark soy adds a rich, caramel color and a deeper, slightly sweeter aroma.
• Shaoxing Wine: The foundational aroma of many Chinese stir-fries. It adds a complex, slightly sweet, and nutty flavor that cuts through the richness of the beef. (Dry sherry is an acceptable substitute.)
• Cornstarch: This is the secret to the beef’s silky texture. It creates a protective layer around the beef during marination, sealing in juices during the high-heat cook.
• Pickled Chilies (酸辣椒): This is the hallmark of authentic Hunan cuisine. They provide a sharp, sour pungency that cuts through the richness of the beef and defines the dish’s character.
• Fresh Chilies (Two Types): Using both large red chilies and small bird’s eye chilies creates a layered heat. The larger chilies offer a fruity flavor and vibrant color, while the bird’s eye chilies deliver the intense, penetrating spice. I use bell peppers instead of large chilies to tone down the heat while still keeping the dish colorful and flavorful.
• Spring Onion & Coriander: The spring onion adds a sharp, clean bite, while the coriander’s citrusy note cuts through the dish’s richness.

How to prepare Beef Stir-fry Hunan style

Making this restaurant-style dish at home is not difficult, but it requires a bit of preparation and a fast pace when you cook. 

Preparation:

1. Slice the beef against the grain to shorten the long, tough muscle fibers. This single step is the biggest guarantee of tender beef, no matter what.
2. Marinate the beef in a combination of soy sauce, wine, and a little cornstarch to create a protective coating around each slice. This layer seals in the beef’s natural juices and prevents it from toughening up during stir-frying. Finally, add a final drizzle of oil to lock everything in.
3. Thinly slice the onion, ginger, and garlic. Slice the green and red pepper into thin, long strips for a beautiful presentation, and your smaller bird’s eye chilies into thin rings for heat. 
4. Chop the pickled chilies. Separate the white and green parts of the spring onions as they are added at different times.. Cut them into one inch in length. 
5. Finally, mix the light soy sauce, dark soy sauce, oyster sauce, sugar, and black vinegar in a mixing bowl to form the stir-fry sauce. 

The stir-fry

1. Place a wok or large, heavy-bottomed skillet over the highest possible heat. Once it is very hot, add 2 tablespoons of oil and swirl to coat. Immediately add the chopped pickled chilies. Stir-fry for about 15 seconds to release their sharp, aromatic fragrance.
2. Next, add the sliced onion.  Stir-fry it for about 30 seconds until it just begins to soften. Then, add the white parts of the spring onions, the ginger, garlic, and both types of chilies. The air should now fill with an incredible, spicy fragrance. Keep the heat at medium for about 30 seconds to toast the spices, not burning them.
3. Push all those aromatics to the edge of the wok. Add a splash of oil to the empty space and spread the marinated beef slices in a single layer. Let it sit for 20-30 seconds over medium heat without touching it! This allows the wok to regain heat and gives the beef a proper sear, creating those delicious, lightly browned bits.
4. Flip the beef, and immediately pour your pre-mixed sauce over everything. Now, toss everything together. Add the green parts of your spring onions (green onions) and keep tossing over the highest heat for another 30-60 seconds. It’s done the moment the beef just loses its raw, red color. It should still look juicy.
5. Turn off the heat. Immediately throw in a handful of fresh, chopped coriander stems and give it one final, quick toss. The residual heat will wilt it perfectly, adding that final layer of fresh, citrusy flavor. 
6. Place the coriander leaves in the serving bowl, spoon the beef on top, and serve immediately.

And that’s it! An easy spicy Hunan beef recipe ready in less than five minutes. Serve it immediately with a large bowl of white rice to soak up every last bit of the flavorful sauce.

Please refer to the video presentation 🎞️ right below the recipe card. 👇👇

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Spicy Hunan Beef

Yield: 2 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Make spicy Hunan beef at home. Tender slices of beef stir-fried with chilies, garlic, and ginger for an authentic, fiery Chinese flavor.

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Ingredients

Ingredients for the beef & marinade:

• 250g (8.8 oz) beef tenderloin or sirloin, sliced very thinly against the grain
• 1 tbsp light soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tsp cornstarch
• ½ tsp baking soda (optional, for extra tenderness)
• 1 tbsp water
• 1 tbsp vegetable oil

For the Stir-Fry:

• 3 tbsp vegetable oil, divided
• ½ medium onion, thinly sliced
• 1 large red bell pepper, sliced
• 2 bird’s eye chilies, sliced (adjust to taste)
• 2 tbsp pickled green chilies (酸辣椒)
• 1 tbsp chopped garlic
• 1 tbsp chopped ginger
• 3 stalks spring onions, white/green parts separated & cut into 1-inch segments
• 1 small handful of coriander leaves, roughly chopped

For the Sauce:

• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tsp oyster sauce
• ½ tsp sugar
• ½ tsp Chinkiang vinegar

Instructions

1. In a bowl, combine the sliced beef with 1 tbsp light soy sauce and Shaoxing wine. Add cornstarch (and baking soda, if using) and mix. Add the water, stirring until absorbed. Drizzle with 1 tbsp oil, mix to coat, and marinate for 30 mins.
2. Combine all sauce ingredients in a small bowl. Prepare all stir-fry vegetables as listed.
3. Heat a wok over high heat until smoking. Add 2 tbsp oil. Add the pickled chilies and stir-fry for 15 seconds.  Add onion and stir-fry 30 sec. Add bell pepper, bird's eye chilies, garlic, ginger, and the white parts of spring onions. Stir-fry 30 sec until fragrant.
4. Push aromatics to one side. Add the remaining 1 tbsp of oil. Add beef, spread in a single layer, and sear undisturbed for 30 seconds. Flip the beef, pour the sauce over it, and add the green parts of the spring onions.
5. Toss everything together for 30-60 seconds over high heat, just until the beef is no longer pink. Turn off the heat, add coriander, and toss once more. Serve immediately with steamed rice.

Recommended Products

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  NPG Chinkiang Vinegar 19.61 fl oz and Premium Shaoxing Cooking Wine 33.81 Fl Oz
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  Pre-Seasoned Cast Iron Skillet, Non-Stick,12 inch - Skillet Pan For Stovetop, Oven Use & Outdoor Camping

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 846Total Fat: 64gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 39gCholesterol: 145mgSodium: 1739mgCarbohydrates: 20gFiber: 3gSugar: 9gProtein: 46g

This data was provided and calculated by Nutritionix on 20/10/2025

Key tips for the best Beef Stir-fry

1. Slice Against the Grain: This is the non-negotiable first step for tender beef. Make sure to cut the beef into thin slices
2. Velvet the Beef: Don’t skip the marinating process. The cornstarch is your best friend for that silky, restaurant-style texture.
3. Maximize Your Heat: Wait until your wok is smoking hot. High heat is what sears the beef instead of stewing it, locking in juices and creating “wok hei,” a.k.a the breath of the wok.
4. Sear, Then Toss: Resist the urge to stir the beef immediately. Let it sear undisturbed for 20-30 seconds to develop flavor and color.
5. Don’t Overcook: The beef is done when it just turns from red to brown. It will continue to cook slightly off the heat.
6. Finish with Freshness: Adding the green spring onions and coriander at the very end preserves their vibrant color and fresh aroma, which brightens the entire dish.

What to serve with Spicy Hunan Beef

A bold dish like Spicy Hunan Beef pairs beautifully with a few simple sides that balance its heat and round out the meal:

• Stir-Fried Garlic Bok Choy – Fresh, crisp greens lightly tossed with minced garlic and a drizzle of oyster sauce. The mild, garlicky flavor provides a refreshing contrast to the fiery beef.
• Hot and Sour Soup – A comforting blend of tangy vinegar, white pepper, tofu, and mushrooms. Its sharp and savory notes help cleanse the palate between bites and balance the spice.
• Sichuan-Style Wontons in Chili Oil – Silky wontons filled with savory pork, drizzled in a fragrant chili oil sauce. The gentle heat and numbing Sichuan aroma pair perfectly with the bold flavors of Hunan beef.