Woo Hoo Spicy Hunan Beef


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Garnish the Hunan beef with cold cubed pineapple to contrast the spiciness of the dish.

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  • 3/4 lb. flank steak
  • 2 C. broccoli florets
  • 2 Tbs. cooking oil
  • 2 tsp. minced garlic
  • 4 small dried red chilies
  • 1 tsp. cornstarch dissolved in 2 tsp. water
  • 2 Tbs. soy sauce
  • 2 tsp. cornstarch
  • 1 Tbs. Chinese rice wine or dry sherry
  • * Hunan Beef Sauce (below)

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Thinly slice meat across the grain, about 1/8 inch thick. Combine soy sauce, cornstarch and Chinese rice wine in a bowl. Add beef and stir to coat. Let stand for 10 minutes. Combine sauce ingredients in a bowl. Boil broccoli briefly for 1-2 minutes. Drain and set aside. Heat a wok over high heat and add the 2 Tbs. of oil, then garlic and chilies. Cook and stir-fry for 10-15 seconds only. Add beef and stir-fry for 2 minutes. Return broccoli and sauce to wok and bring to a boil. Add cornstarch solution and cook, stirring, to thicken. Serve hot with chucks of cold pineapple as a great edible contrast to the spiciness of the Hunan Beef.

Hunan Beef Sauce


3 Tbs. Chinese black vinegar or balsamic vinegar

1 Tbs. soy sauce

1 Tbs. dry sherry

2 tsp. sugar

2 tsp. prepared chili-garlic sauce

1 tsp. sesame oil


Mix all ingredients and enjoy.

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