Kung Pao Beef
If dinner needs to be quick and flavorful, Kung Pao beef is one stir fry that always hits the spot. It’s savory, mildly spicy, and loaded with tender beef and crunchy vegetables, all tossed in a sticky, flavorful Kung Pao sauce that clings to every bite.
Equipment
Ingredients
- 1.75 pounds flank steak (sliced into ¼-inch thick strips)
- ¼ cup soy sauce
- 3 teaspoons cornstarch
- 3 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- ⅓ cup water
- 1 - 2 tablespoons vegetable oil (for frying)
- 1 red bell pepper (deseeded and diced)
- 1 green bell pepper (deseeded and diced)
- ½ medium onion (diced into cubes)
- 3 cloves garlic (minced)
- 2 teaspoons fresh ginger (minced or grated)
- ¾ cup dry roasted peanut halves (lightly salted works well)
- 5 dried red chili peppers deseeded (leave some seeds if you prefer extra heat)
- 1 teaspoon red pepper flakes (or to taste)
- Sliced green onions (for garnish)
Serving suggestion
- Serve over white rice
Instructions
- Place the sliced steak in a large mixing bowl.
- In a separate bowl, whisk together soy sauce and cornstarch until smooth. Stir in the brown sugar, rice vinegar, and sesame oil until fully combined.
- Remove 2 tablespoons of this sauce and add it to the steak for marinating. Set aside for 15 minutes.
- Add the water to the remaining sauce, whisk until smooth, and keep aside for cooking.
- Heat a large skillet over medium-high heat. Once hot, sauté the bell peppers and onions for 3–5 minutes until softened slightly.
- Add the garlic and ginger, cooking for another 1–2 minutes until fragrant. Transfer vegetables to a clean bowl.
- In the same skillet, add more oil if needed and sear the steak in batches, cooking 2–3 minutes per side until browned. Transfer cooked beef to the bowl with the vegetables.
- Add the peanuts and dried chili peppers into the skillet. Cook briefly, about 30 seconds to a minute, stirring constantly so they don’t burn.
- Return the beef and vegetables to the skillet, pour in the reserved sauce, and sprinkle with red pepper flakes. Stir everything together and let simmer on low heat for 3–4 minutes until the sauce thickens.
- Garnish with green onions and serve hot over rice.
Notes
- Flank steak works best, but sirloin, round steak, or other lean cuts can also be used.
- Slice the beef against the grain for the most tender texture.
- If the sauce thickens too much, add a splash of water and stir it in until smooth.
- For milder heat, skip the dried chilies and stick to red pepper flakes. You can also use jalapeño slices or cayenne for a different kind of spice.
- Adjust the spice to your preference. Start with ½ teaspoon red pepper flakes and increase as needed.
- Cashews are a good alternative to peanuts. For a nut-free option, try water chestnuts for crunch.
- Bell peppers are classic, but other veggies like zucchini, mushrooms, broccoli, or snow peas can be added.
- Swap regular onions for strips of green onion if you like a lighter flavor.
- This dish goes well with white rice, fried rice, chow mein, or even as part of a plate with egg rolls or a side salad.
Nutrition
Calories: 564kcalCarbohydrates: 21gProtein: 52gFat: 31gSaturated Fat: 7gPolyunsaturated Fat: 9gMonounsaturated Fat: 12gTrans Fat: 0.02gCholesterol: 119mgSodium: 936mgPotassium: 1081mgFiber: 4gSugar: 12gVitamin A: 1190IUVitamin C: 64mgCalcium: 96mgIron: 5mg
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