Kung Pao Beef

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An aromatic, deeply flavored dish with deliciously tender meat, easy-to-make Kung Pao beef is a deliciously tasty, wonderfully easy recipe.

Prep Time15

Cook Time10

Total Time25

Course: Main Dishes

Cuisine: Chinese

Keyword: kung pao beef, kung pao beef recipe

Servings: servings

Author: Gina Matsoukas

Ingredients

Marinated Beef Strips

6 Ounces beef steak flank steak thinly sliced
1 Teaspoon cornstarch
1 Teaspoon Shaoxing wine
1 Teaspoon vegetable oil like canola or avocado oil suitable for high heat
1 Teaspoon oyster sauce

Kung Pao Sauce

1 Tablespoon water
1 Tablespoon Shaoxing wine
2 Teaspoons light soy sauce
2 Teaspoons rice vinegar
2 Teaspoons sugar
½ Teaspoon cornstarch
½ Teaspoon hoisin sauce
¼ Teaspoon Sichuan peppercorns freshly ground
¼ Teaspoon dark soy sauce
¼ Teaspoon sesame oil

Stir Fry Ingredients

1 Tablespoon vegetable oil
2 dried red chilies deseeded and chopped
½ red pepper chopped
½ yellow pepper chopped
3 spring onions chopped
½ Teaspoon fresh ginger grated
1 garlic clove finely chopped
½ cup ready-made roasted peanuts

Instructions

Marinate the Beef: Combine beef slices, cornstarch, Shaoxing wine, oil, oyster sauce, and baking soda in a bowl. Ensure beef is evenly coated. Marinate for 1 hour at room temperature.
Prepare the Sauce: In a separate bowl, mix water, wine, light soy, rice vinegar, sugar, cornstarch, hoisin, Sichuan peppercorn powder, dark soy, and sesame oil. Set aside.
Cook the Beef: Heat 1 tablespoon oil in a wok until smoking. Sear the beef for about 45 seconds per side or until slightly crispy. Remove the beef and set aside, keeping the oil in the wok.
Stir-Fry Aromatics: Reduce heat to low. Add chili peppers, cooking until fragrant. Add bell pepper and white parts of the spring onions, cooking for another minute. Stir in garlic and ginger for 20 seconds.
Combine and Cook: Return beef to the wok. Increase heat to high, and stir-fry for 30 seconds. Stir the Kung Pao Sauce, then pour it over the wok’s contents. Mix well.
Final Touches: Add the roasted peanuts and green scallion parts once the sauce thickens. Adjust the sauce’s thickness with water or stock until the recipe combines. Stir well, remove from heat, and serve with jasmine rice.

Notes

If ready-made roasted peanuts are unavailable, you can make them at home. Heat a pan over medium heat, and add raw shelled and skinned peanuts (without any oil). Stir frequently for about 5-10 minutes until golden brown and aromatic. Let them cool before using in the recipe.

For quick beef stir fries like this recipe, you can use top sirloin, tenderloin, flank, skirt, Denver, or ranch steak.

For a vegetarian version, replace beef with tofu or tempeh. Press the tofu to remove excess water and cut it into cubes or strips.

Use tamari or gluten-free soy instead of regular, and ensure that all other sauces used are gluten-free.

The amount of dried red chilies can be adjusted according to your heat preference. Reduce the chilies or remove the seeds for a milder dish.

Nutrition