At the table
Eat small portions with plain rice. Ask about reducing the chilies before ordering if you prefer less heat.
Contains beef; this version also uses soy sauce, oyster sauce and cooking rice wine. Check condiment ingredients for dietary restrictions.
Fresh and pickled chilies make this version hot; their quantities vary. Coriander may be replaced with Chinese celery in some preparations. Starch type and sauces also vary.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Spicy.
- Chili heat
- Texture
- Tender with some chew.
- How it’s made
- Quick stir-fry.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Hunan.
Ask if they have it first
请问你们有小炒黄牛肉吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A Fast Stir-Fry to Eat with Rice
In Hunan, this is a familiar restaurant dish ordered to go with rice. Thin beef slices are cooked quickly, keeping a tender texture with some bite. Fresh and pickled chilies give this version its heat, while coriander is added at the end. The brisk cooking and concentrated seasoning make small mouthfuls of beef a flavourful partner for plain rice.