This easy Hunan beef recipe takes less than 15 minutes to make! Naturally paleo, gluten-free, and low carb Chinese food that's full of flavor.
These days, I’m always excited to try something spicy! And, this Hunan beef has plenty of heat, so feel free to reduce the amount of Thai chile peppers if you’d like. You may also like this crack slaw/egg roll in a bowl recipe.
Chinese food has definitely been an acquired taste, too. Since I was never a fan of rice (even before low carb!), that aspect always turned me off. Fortunately, once I realized that Chinese could be plenty filling and delicious without the rice, I became a big fan.
Szechuan beef has a slightly more complex flavor than Hunan beef, mainly because of Szechuan peppercorns. The peppercorns give a flowery and numbing (tingly) sensation in the mouthfeel. Both Hunan and Szechuan beef stir-fries are spicy dishes but Szechuan beef has slightly sweeter flavor than Hunan. In the recipe below, I add Sichuan peppercorns because I feel they add an extra layer of flavor to the dish however, they’re completely optional. 🙂
Paleo Mongolian beef is not a fiery spicy dish, compared to Paleo Hunan beef stir-fry. Mongolian beef uses a lot of scallions, ginger, and chili peppers however the proportion of these aromatics are more in equal parts. Hunan beef stir-fry uses mainly garlic and chilis so it’s a spicier dish. Some recipes also include cumin powder and sour pickles, too.
Hunan Beef
Calories: 317 kcal
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
Servings: 4 servings
Ingredients:
- 2 medium Dried Thai chile peppers (crushed or minced)*
- 2 cloves Garlic (minced)
- 1/2 tsp Ground ginger
- 1/4 tsp Black pepper
- 2 tbsp Coconut aminos
- 2 tbsp Sherry cooking wine (or Shaoxing if not paleo)
- 1 tbsp Arrowroot powder (or cornstarch if not paleo)
- 1 lb Flank steak (sliced very thin, against the grain)
- 3 tbsp Avocado oil
Instructions:
- First, In a medium bowl, stir together the coconut aminos, cooking wine, and arrowroot powder. Add the sliced beef and toss to coat. Set aside to marinate for 30 minutes.
- Second, Heat avocado oil in a large wok over high heat. Add the beef and stir fry for about a minute.
- Next, Add the crushed Thai chile peppers, minced garlic, ground ginger, and black pepper. Stir fry for about another minute.
- Serve with cooked broccoli (omit the Parmesan). Garnish with fresh chives and sesame seeds if desired.
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