This delectable stir-fry, known as Hunan beef, features tender steak strips and crisp vegetables in an authentic Hunan sauce. It’s both keto-friendly and bursting with flavor, all without the need for thickeners or sugar-laden sauces. When it comes to easy keto dinner recipes, we adore stir-fries, Hunan chicken, and, of course, this delightful Hunan beef.
Stir-fries have become a staple in my kitchen. They require minimal preparation and are an excellent way to use up leftover vegetables and protein that’s about to expire. When making a stir-fry, I always aim to recreate some of my favorite takeout dishes, and one that I frequently prepare is Hunan beef.
What Is Hunan Beef? Hunan beef is a flavorful dish with its origins in China’s Hunan province. Hunan cuisine is renowned for its incorporation of hot and spicy flavors and common cooking methods such as stir-frying and sautéing. This particular recipe is one of the simplest yet most delicious dishes in this culinary tradition. It’s a spicy stir-fry with hints of sweetness and sourness throughout. Authentic versions often cook the beef until it becomes drier and develops an almost smoky flavor.
Americanized Hunan beef is slightly different. This is the version you’ll typically find in Chinese takeout restaurants. It’s less spicy and tends to be a bit sweeter, thanks to the addition of both white and brown sugar.
This recipe, however, comes with a keto twist. It replaces some of the higher-carb sauces and seasonings with zero-carb alternatives. But don’t let that deter you; it’s just as delicious and flavorful as you’d expect. Tender beef strips are sautéed with fresh vegetables and coated in a thick and delectable sauce. The secret to perfect Hunan beef is using a high-quality and thick chili sauce, which elevates the flavor to another level.
Ingredients for This Recipe: For the Beef Stir-Fry:
- Beef: Flank steak or sirloin steak, sliced into equal-sized strips for even cooking.
- Vegetable oil: Any neutral-flavored oil works; the Hunan sauce will incorporate sesame oil for extra flavor.
- Ginger and garlic: Essential for a great stir-fry.
- Broccoli: Chopped into uniform florets.
- Bell peppers: Green, red, and yellow varieties.
For the Hunan-Style Sauce:
- Beef broth: Also known as beef stock; opt for organic beef broth for a neutral and rich flavor.
- Sesame oil: A flavorful oil commonly used in Asian cuisine.
- Soy sauce: Tamari can also be used.
- Fish sauce: Adds an extra salty kick to the sauce.
- White vinegar: Apple cider vinegar is a suitable substitute.
- Brown sugar substitute: A keto-friendly alternative to brown sugar that balances the salty and spicy elements.
- Chili paste: Any unsweetened chili sauce works; Sambal Oelek is a preferred choice.
- Xanthan gum: Used to thicken the sauce.
How to Prepare Hunan Beef: Begin by preparing the Hunan sauce. In a small bowl, whisk together all the sauce ingredients until well combined. Set it aside and prepare the stir-fry.
In a large wok or non-stick pan, heat the vegetable oil over medium heat. Once hot, add the beef and cook for 4-5 minutes until it’s browned and no longer pink. Remove the beef from the pan and set it aside. Add garlic and onion to the pan and sauté for two minutes until fragrant. Then, add the remaining vegetables and cook for 5 minutes until they are tender.
Finally, return the beef to the pan and pour the Hunan sauce over everything. Mix to combine, and let the stir-fry cook together for 5-6 minutes until the sauce thickens. Serve immediately, either over cauliflower rice or steamed rice.
Hunan Beef vs. Szechuan Beef: Both dishes, Hunan beef and Szechuan beef, originate from China, specifically from the Hunan and Sichuan provinces, respectively. Apart from their regional origins, they have several key differences.
Szechuan beef tends to feature spicier and sweeter flavors, often incorporating black peppercorns for an extra kick. It frequently uses whole dried chilies to enhance the spiciness, which sets it apart from Hunan beef. Hunan beef, on the other hand, employs chili paste and offers a more balanced level of spiciness. Szechuan beef often includes fewer vegetables and may contain nuts like cashews and peanuts.
What Does Hunan Beef Taste Like? Hunan beef tastes like a delectable beef stir-fry, but with a unique twist. It boasts spicier notes, thanks to the chili paste, which are balanced by the sweet (brown sugar substitute) and salty (soy and fish sauce) elements. The sauce is thicker than most, ensuring it clings to the beef and vegetables beautifully.
Tips for the Best Recipe:
- Slice the beef into evenly sized strips to ensure even cooking. Apply the same principle to the vegetables.
- Feel free to vary the vegetables used and include other low-carb favorites like zucchini, eggplant, and Asian greens.
- If you prefer less spicy food, consider using sweet chili sauce or sriracha for a milder kick.
Storage Instructions:
- To store: Leftovers can be refrigerated, covered, for up to 5 days.
- To freeze: Place the cooled stir-fry in an airtight container and store it in the freezer for up to 6 months. Thaw it at room temperature.
- Reheating: Reheat the stir-fry in 30-second increments in the microwave or reheat it in a non-stick pan.
More Stir-Fry Recipes to Explore:
- Empress Chicken
- Peanut Butter Chicken
- Beef Bulgogi
- Stir-Fry
- Black Pepper Angus Steak
Frequently Asked Questions:
- Should you marinate beef before a stir-fry? No, you should avoid marinating beef before a stir-fry, as the sauce should be flavorful and thick enough to adhere to the beef slices. Marinating the meat in advance can lead to excessive saltiness and toughness after cooking.
- What is the best cut of beef for a stir-fry? The best cuts of beef for a stir-fry are lean cuts such as flank steak, skirt steak, or sirloin steak. If you don’t have time to slice your own beef, you can usually find pre-sliced beef stir-fry strips at your local grocery store, often made from flank steak.
- Hunan Beef Calories: This recipe yields 4 servings, each containing 298 calories. When served with cauliflower rice, it provides a well-balanced meal with fewer than 350 calories. In comparison, takeout Hunan beef often exceeds 800 calories before adding rice.
