Kung Pao Beef Recipe

Introduction

Kung Pao Beef is a flavorful and spicy stir-fry dish packed with tender beef, crunchy peanuts, and vibrant bell peppers. This recipe brings together a perfect balance of savory, sweet, and tangy flavors, making it a quick and satisfying meal for any night of the week.

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 cut into small cubes)
• 1 green bell pepper (deseeded and cut into small cubes)
• ½ medium onion (cut into cubes)
• 3-4 cloves garlic (minced)
• 2 teaspoons ginger (minced or grated)
• ¾ cup dry roasted peanut halves (lightly salted recommended)
• 5 dried red chili peppers (deseeded, optional to leave some seeds for more spice)
• 1 teaspoon red pepper flakes (or to desired spice)
• Sliced green onions (for garnish)

Instructions

1. Step 1: Place the steak strips into a large bowl.
2. Step 2: In a small bowl, whisk together the soy sauce and cornstarch until fully dissolved. Add the brown sugar, rice vinegar, and sesame oil, whisking until well combined. Set aside 2 tablespoons of this sauce for marinating the steak; reserve the rest for the stir fry.
3. Step 3: Pour the 2 tablespoons of sauce over the steak strips. Toss until all pieces are coated and let marinate for 15 minutes.
4. Step 4: To the remaining sauce, add water and stir until well mixed. Set this aside.
5. Step 5: Heat a large skillet over medium-high heat. Add the bell peppers and onions, sautéing for 3-5 minutes until they soften to your liking. Add garlic and ginger, cooking for another 1-2 minutes until fragrant. Transfer the vegetables to a clean bowl and set aside.
6. Step 6: In the same skillet, add more vegetable oil as needed. Sear the marinated steak strips in batches, cooking 2-3 minutes per side until browned. Avoid overcrowding the pan. Transfer the cooked steak to the bowl with the sautéed vegetables.
7. Step 7: Add peanuts and dried red chili peppers to the skillet and cook for 30 seconds to 1 minute, stirring frequently to prevent burning.
8. Step 8: Return the steak and vegetables to the skillet. Pour the reserved sauce over the top and sprinkle with red pepper flakes. Stir everything together and reduce heat to low. Let it simmer gently for 3-4 minutes until the sauce thickens.
9. Step 9: Garnish with sliced green onions and serve the Kung Pao Beef over steamed white rice. Enjoy!

Tips & Variations

• For a milder dish, reduce or omit the dried chili peppers and red pepper flakes.
• Swap flank steak for sirloin or skirt steak if preferred; just ensure thin, even slices.
• Add chopped celery or zucchini to the vegetables for extra crunch and color.
• If you prefer less sauce, reduce the water slightly or cook longer to thicken.

Storage

Store leftover Kung Pao Beef in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Sauce may thicken after refrigeration; add a splash of water when reheating if needed to loosen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, sirloin or skirt steak works well. Just slice thinly against the grain for tenderness.

How spicy is this dish?

Kung Pao Beef is moderately spicy due to the dried chilies and red pepper flakes, but you can adjust the spice level by using fewer chili peppers or omitting seeds.

Kung Pao Beef Recipe

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4.7 from 79 reviews

Kung Pao Beef is a flavorful Chinese stir-fry dish featuring tender strips of marinated flank steak cooked with colorful bell peppers, onions, garlic, and ginger, tossed in a savory-sweet soy-based sauce with crunchy peanuts and spicy dried chilies. Perfectly balanced with a hint of heat and rich umami, this hearty dish is ideal served over steamed white rice for a satisfying meal.

• Author: reem
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Chinese
• Diet: Halal

Ingredients

Scale 1x2x3x

Beef and Marinade

• 1.75 pounds flank steak (sliced into ¼-inch thick strips)
• ¼ cup soy sauce
• 3 teaspoons cornstarch
• 3 tablespoons brown sugar
• 2 tablespoon rice vinegar
• 1 tablespoon sesame oil

Vegetables and Aromatics

• 1 red bell pepper (deseeded and cut into small cubes)
• 1 green bell pepper (deseeded and cut into small cubes)
• ½ medium onion (cut into cubes)
• 3–4 cloves garlic (minced)
• 2 teaspoons ginger (minced or grated)

Others

• ⅓ cup water
• 1–2 tablespoons vegetable oil (for frying)
• ¾ cup dry roasted peanut halves (lightly salted)
• 5 dried red chili peppers (deseeded, seeds optional for more spice)
• 1 teaspoon red pepper flakes (or to desired spice)
• Sliced green onions (for garnish)

Instructions

1. Prepare the Steak and Sauce: Place the sliced flank steak into a large bowl. In a small bowl, whisk together soy sauce and cornstarch until dissolved. Add brown sugar, rice vinegar, and sesame oil, mixing well. Reserve 2 tablespoons of this sauce to marinate the steak, and keep the rest for later use in the stir fry.
2. Marinate the Steak: Pour the 2 tablespoons of prepared sauce into the bowl with the steak strips. Toss thoroughly to coat all pieces evenly. Set aside to marinate for 15 minutes to allow the flavors to penetrate the meat.
3. Prepare the Stir Fry Sauce: Add water to the reserved remaining sauce and stir until completely combined. Set this mixture aside for when you combine the ingredients later.
4. Sauté the Vegetables: Heat a large skillet over medium-high heat. Once hot, add a bit of vegetable oil and sauté the red and green bell peppers along with the onions for 3-5 minutes until they begin to soften but still retain some crunch. Add minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant. Transfer these vegetables to a clean bowl and set aside.
5. Sear the Steak: Using the same skillet, adding more oil if needed, sear the marinated steak strips over medium-high heat. Cook for about 2-3 minutes on each side until nicely browned. Work in batches if necessary to avoid overcrowding which can steam the meat instead of searing. Once cooked, transfer the steak to the bowl with the sautéed vegetables.
6. Toast Peanuts and Chilies: In the same skillet, add the peanuts and dried red chili peppers. Cook while stirring often for 30 seconds to 1 minute to release their aromas and toast them lightly without burning.
7. Combine and Simmer: Return the bowl with steak and vegetables to the skillet, pour the remaining sauce over the top, and sprinkle red pepper flakes to taste. Stir everything together to combine. Reduce heat to low and gently simmer for 3-4 minutes until the sauce thickens and coats the ingredients well.
8. Garnish and Serve: Remove from heat and garnish with sliced green onions for a fresh, bright finish. Serve immediately over steamed white rice and enjoy your delicious homemade Kung Pao Beef.

Notes

• Adjust the number of dried chilies and red pepper flakes to control the heat level to your preference.
• Flank steak works best for this recipe as it is tender and slices well against the grain.
• Work in batches when searing the steak to ensure proper browning and prevent steaming.
• You can substitute peanuts with cashews or omit them for a nut-free version.
• Serve with steamed jasmine or basmati rice for an authentic experience.
• Ensure vegetables retain some crispness by not overcooking during the sauté step.

Keywords: Kung Pao Beef, Chinese stir fry, spicy beef recipe, flank steak recipe, peanut stir fry, Asian cuisine