Garlic Hunan Beef

Garlic Hunan Beef is a spicy stir fried beef with garlic, ginger and thai chilies, this dish is one of the most popular on menus in Chinese Restaurants.

Garlic Hunan Beef is a spicy stir fried beef with garlic, ginger and thai chilies, this dish is one of the most popular Chinese food dishes you'd order at your favorite authentic restaurant.

Garlic Hunan Beef is one of the dishes I grew up ordering as a kid when we would go to get Chinese food at the amazing Chinese restaurant in town. You may recognize it as Panda Express, but at the time they had not yet launched the fast food arm of the company and they were still just Panda Inn.

Panda Inn (which still exists, it just isn’t nearly as good as it used to be) was one of the most popular restaurants in town next to Tony Roma’s (see my Tony Roma’s BBQ Chicken, Onion Loaf and Cole Slaw) and we used to wait hours to get a table. Ordering food was so much fun, the menu was so big, the dishes would be put on a lazy susan and when you finished your meal you’d get a fortune cookie dipped in white chocolate and wrapped in brightly colored foil. No two item plates here, each dish was a work of art.

Garlic Hunan Beef is spicy dish with dried Thai chilies, coarsely ground black pepper (please do not use normal black pepper you would otherwise have in a pepper shaker, it will completely ruin the dish and blow out your taste buds), ginger, garlic and Chinese wine.

This dish in addition to other Chinese food dishes like Spicy Tangerine Beef with Carrot Ribbons, Spicy Cashew Chicken, Orange Peel Chicken and all the Panda Express copycats all benefit from the use of a wok. I know you probably think you won’t get a lot of use from a wok, but once you buy it you’ll find yourself looking for more recipes just to use it! I find woks are amazing for quick, high temperature stir-fries. It also helps you make large quantities of food quickly since the depth and size of the pan allows for quick tossing. Moral of the story, woks are awesome.

Garlic Hunan Beef is a spicy stir fried beef with garlic, ginger and thai chilies, this dish is one of the most popular Chinese food dishes you'd order at your favorite authentic restaurant.

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Garlic Hunan Beef

Garlic Hunan Beef is a spicy stir fried beef with garlic, ginger and thai chilies, this dish is one of the most popular Chinese food dishes you'd order at your favorite authentic restaurant.
Yield 4
Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Course Main Dish
Cuisine Chinese
Author Sabrina Snyder

Ingredients
 

  • 1 pound flank steak , sliced thinly against the grain
  • 1 tablespoon garlic , minced
  • 1 tablespoon ginger , minced
  • 2 tablespoons soy sauce
  • 1/2 tablespoon coarse ground black pepper
  • 1/3 cup Shaoxing wine
  • 2 dry Thai bird chiles , de-stemmed and crushed
  • 1 tablespoon corn starch
  • 1/4 cup canola oil
  • sesame seeds for garnish , optional

Instructions

  • In a large ziploc bag add the steak, garlic, ginger, soy sauce, black pepper, wine, chiles, and cornstarch.
  • Marinate for at least two hours, I recommend overnight.
  • Heat your wok on high and add the canola oil.
  • Remove the beef from the marinade (reserve the marinade) and add to the wok.
  • Cook the beef for 30 second on each side until caramelized.
  • Add in the reserved marinade and stir to combine until thickened, 15-30 seconds.
  • Serve immediately with steamed broccoli and rice.

Nutrition

Calories: 326kcal | Carbohydrates: 5g | Protein: 26g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 564mg | Potassium: 416mg | Fiber: 1g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 0.7mg | Calcium: 31mg | Iron: 2mg
Keyword: Chinese garlic beef, Chinese hunan beef, Garlic Hunan Beef

Garlic Hunan Beef is a spicy stir fried beef with garlic, ginger and thai chilies, this dish is one of the most popular Chinese food dishes you'd order at your favorite authentic restaurant.

Garlic Hunan Beef is a spicy stir fried beef with garlic, ginger and thai chilies, this dish is one of the most popular Chinese food dishes you'd order at your favorite authentic restaurant./div>

Garlic Hunan Beef is a spicy stir fried beef with garlic, ginger and thai chilies, this dish is one of the most popular Chinese food dishes you'd order at your favorite authentic restaurant.
Garlic Hunan Beef is a spicy stir fried beef with garlic, ginger and thai chilies, this dish is one of the most popular Chinese food dishes you'd order at your favorite authentic restaurant.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert โ€“ Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I have the meat marinating but, I’m using flat iron steak…it’s very similar recipe to ginger beef. I’m going use white onions instead…dry heat..no oil…then ginger green beans on the side.

  2. This came out well although I made a few mistakes. I tripled the recipe because I had 3 lbs of frozen flank steak from Costco and didn’t want to re freeze any. I sliced it thin while it was semi frozen and marinated it. When I went to cook it, I put all of it in the wok. It would have been better cooked in batches. Also the meat hadn’t completely thawed so it made sort of a soupy sauce. I used snow peas because I didn’t have broccoli. Next time I will follow the recipe exactly, but my version was still very good.

    1. Oh yes, slicing when frozen is great but you want to be sure it thaws and isn’t wet when you marinade since that is a lot of extra water. Also cooking in one big batch steamed the meat instead of searing it. Glad you still enjoyed it though!

  3. Garlic. That’s all I need to know. I love it in anything and everything, and this will fit the bill nicely!

  4. This looks so delicious. I know what I am going to make for dinner this weekend. Thanks for the great recipe.

  5. YUM! It looks like beef and broccoli with a KICK! I might have to make this for dinner this weekend! THANK YOU!

  6. I wouldn’t be able to choose between Tony Roma’s and Panda Inn. This recipe looks so much like the one at Panda Inn. Very cool.

    1. They were actually only a block apart back in the day, you could stand outside one and see the other. Both with giant lines coming out of them. ๐Ÿ™‚

  7. I have always loved garlic Hunan beef. There is a restaurant here called Best China that makes a great version. It is out of the way though so I need to try making my own.

  8. That looks amazing. I love dishes like these. Anything with veggies and rice is what I love. Of course I love that it’s healthier too.

  9. I’ve never used a wok but just looking at this dish makes me want to run out and buy one. Thanks for the inspiration!

  10. Anything with garlic is a safe bet with me. I love garlic I throw it in just about everything. I will have to try this recipe.

  11. Oh, my, goodness. This looks BETTER than at the restaurant. Pinned this one to try later. Quick question – where do you find that wine? I’ve seen it in a few authentic Chinese recipes but haven’t looked for it or stumbled across it in stores.

    1. I find it at local Asian grocery stores. In a pinch I would use dry sherry or if you want something non alcoholic, I would suggest grape juice/vinegar in a 3:1 ratio ๐Ÿ™‚

  12. OMG I thought that said human beef. I need to get my eyes checked. This sounds awesome ๐Ÿ™‚

        1. I’m not quite sure what Serling steak is but if it’s tender enough, you can definitely use it. Just make sure to cut against the grain. Enjoy!