What is the difference between Hunan and Szechuan beef?

Hunan beef vs. Szechuan beef? Szechuan beef is sweeter and more tingly, whereas Hunan beef is less sweet and has more heat and spice. Hunan's flavor is considered more straightforward and contains more vegetables.

Hunan Beef is a stir-fried beef dish with dried chilies and garlic that is hot and spicy. Hunan cuisine (also known as Xiang cuisine) is famous for its fresh aroma as well as its hot and spicy flavors.

What is the difference between Hunan beef and Mongolian beef?

Hunan beef is also spicier than Mongolian beef, which is sweeter due to the addition of soy sauce and brown sugar. Hunan beef also contains more vegetable components, whereas Mongolian beef is typically served with scallions or mixed vegetables.

What is Hunan beef taste like?

Chili peppers, garlic, and Szechuan peppercorn are the main ingredients. It has a complex sweet/spicy flavor. It is well-known for producing a distinct tingly numbing sensation when consumed. Hunan beef has a much hotter flavor, whereas Szechuan beef has a sweeter and spicy flavor.

Authentic Chinese Hunan Beef Recipe [2022] (Best-Ever)

Description

Thinly sliced steak is stir-fried with colorful vegetables in a spicy sauce in this Hunan beef. A take-out classic that’s surprisingly simple to make in the comfort of your own home!

Ingredients

Scale

1 tablespoon vegetable oil
1 pound flank steak thinly sliced
salt and pepper to taste
1 cup broccoli florets cut into 1 inch pieces
1/2 cup celery thinly sliced
1 medium red bell pepper cored, seeded and diced
1 cup canned baby corn drained and halved
1 1/2 teaspoons minced garlic
1/2 cup beef broth
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 teaspoons rice vinegar
1 teaspoon honey
2 teaspoons chili paste such as sambal oelek
2 teaspoons cornstarch

Instructions

In a large pan over high heat, heat the vegetable oil.
Season the steak with salt and pepper to taste and place it in a single layer in the pan.
3-4 minutes per side, or until browned. If necessary, cook in multiple batches.
Place the beef on a plate after removing it from the pan. Keep warm by covering.
Toss in the broccoli, celery, and bell pepper. Cook, stirring occasionally, for 4-5 minutes, or until the vegetables are tender. Season to taste with salt and pepper. Add the baby corn and mix well. Cook for 30 seconds more after adding the garlic.
Return the beef to the pan with the vegetables.
Whisk together the beef broth, soy sauce, oyster sauce, rice vinegar, honey, chili paste, and cornstarch in a small bowl.
Bring the sauce to a simmer over the steak and vegetables. Cook for 1-2 minutes, or until the sauce thickens. If desired, serve immediately over rice.

Notes

None

Category: Beef
Method: Beef
Cuisine: Asian

Nutrition

Serving Size: 4 servings
Calories: 230kcal
Sugar: 4g
Sodium: 1007mg
Fat: 10g
Saturated Fat: 6g
Carbohydrates: 8g
Fiber: 1g
Protein: 26g
Cholesterol: 73mg

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