Braised Hunan-Style Beef with Smoked Chilies and Garlic

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Slow-braised beef infused with smoky Hunan chilies and garlic, delivering a rich and deeply flavored hearty dish. This chinese-inspired beef ready in about 125 minutes pairs cut into 1-inch cubes beef chuck, whole dried smoked red chilies, smashed garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 105 min Serves 4 Chinese cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a heavy pot over medium-high heat. Add 1 lb beef chuck cubes and sear for 5-6 minutes, turning to brown all sides evenly.
  2. Step 2: Remove beef and set aside. In the same pot, add 5 smashed garlic cloves, 1 tbsp sliced ginger, and 4 dried smoked red chilies, stirring for 1 minute until aromatic.
  3. Step 3: Return beef to the pot and add 2 tbsp dark soy sauce, 1 tbsp light soy sauce, 2 tbsp Shaoxing wine, and 1 tbsp brown sugar. Stir to coat the beef evenly.
  4. Step 4: Pour in 2 cups beef broth, bring to a boil, then reduce heat to low, cover, and simmer gently for 1.5 hours until beef is tender and sauce thickens.
  5. Step 5: Garnish with 2 sliced scallions before serving to add freshness and color.

Frequently asked questions

How long does Braised Hunan-Style Beef with Smoked Chilies and Garlic take to make?

Total time is about 125 minutes (20 min prep + 105 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Braised Hunan-Style Beef with Smoked Chilies and Garlic?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep smashed garlic cloves from drying out.

Can I substitute ingredients in Braised Hunan-Style Beef with Smoked Chilies and Garlic?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Braised Hunan-Style Beef with Smoked Chilies and Garlic for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Braised Hunan-Style Beef with Smoked Chilies and Garlic?

Chinese beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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