Description
This Kung Pao Beef is a Chinese-inspired stir-fry classic with a spicy, tangy sauce, tender beef strips, and crunchy peanuts. It’s quick, full of umami flavor, and perfect for a fast weeknight dinner that feels like restaurant takeout at home. Serve it over steamed rice or noodles for a complete meal!
Ingredients
Scale
For the beef:
- 1 lb flank steak or sirloin, thinly sliced
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
For the sauce:
- 3 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 2 tbsp water
- 1 tsp cornstarch
- 1/2 tsp sesame oil
For the stir-fry:
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 6–8 dried red chilies (adjust for heat)
- 1 red bell pepper, chopped
- 1/2 cup roasted unsalted peanuts
- 2 green onions, sliced
Instructions
- Marinate the beef:
- Toss beef with soy sauce, cornstarch, and oil. Set aside for 10 minutes.
- Make the sauce:
- Whisk soy sauce, hoisin, rice vinegar, brown sugar, water, cornstarch, and sesame oil in a bowl.
- Cook the beef:
- Heat oil in a wok or skillet over high heat. Stir-fry beef until browned, about 3–4 minutes. Remove and set aside.
- Stir-fry aromatics & veggies:
- In the same pan, add more oil if needed. Sauté garlic, ginger, and dried chilies for 30 seconds. Add bell pepper and cook for 2 minutes.
- Combine everything:
- Return beef to the pan. Pour in the sauce and cook until thickened. Stir in peanuts and green onions.
- Serve:
- Serve hot over rice or noodles.
Notes
- Adjust spice level: Reduce dried chilies or use red pepper flakes for milder heat
- Protein swap: Use chicken, shrimp, or tofu instead of beef
- Crunch boost: Toast peanuts before adding for extra flavor
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Mains
- Method: Stir-Fried
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 340kcal
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg