Kung Pao Beef is a classic Chinese dish bursting with bold flavors and an exciting combination of textures. Featuring tender beef slices cooked with crunchy peanuts, vibrant vegetables, and a savory sauce infused with a hint of spice, this dish is irresistible. Although inspired by the traditional Sichuan recipe, this version is tailored for home cooking while maintaining its authentic taste. Whether for a weeknight dinner or a special occasion, Kung Pao Beef delivers satisfaction with every bite. Pair it with steamed rice or noodles for a complete and hearty meal.
Ingredients:
For the Beef:
- 1 lb (450g) flank steak or sirloin, thinly sliced
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon sesame oil
The Sauce:
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1/2 teaspoon chili flakes or 1-2 dried red chilies
- 1/4 cup water
For the Stir-Fry:
- 2 tablespoons vegetable oil
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 zucchini, sliced into half-moons
- 1/2 cup unsalted roasted peanuts
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 3 green onions, sliced (reserve some for garnish)
Preparation:
Step 1: Prepare the Beef
Start by slicing the beef into thin strips, cutting against the grain for maximum tenderness. Combine the beef with cornstarch, soy sauce, Shaoxing wine, and sesame oil in a mixing bowl. Mix thoroughly to ensure every slice is well-coated, then set aside to marinate for at least 15 minutes.
Step 2: Make the Sauce
In a small bowl, mix soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, chili flakes, and water. Stir until the sugar dissolves and the ingredients are fully blended. This sauce will serve as the flavorful base for the dish.
Step 3: Cook the Beef
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. When the oil is shimmering, add the marinated beef. Sear the slices for 2-3 minutes on each side until browned and cooked through. Transfer the cooked beef to a plate and set it aside while preparing the vegetables.
Step 4: Stir-Fry the Vegetables
Add the remaining tablespoon of vegetable oil to the skillet. Toss in the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant. Next, add the bell peppers and zucchini. Stir-fry the vegetables for 3-4 minutes, ensuring they remain crisp and vibrant.
Step 5: Combine and Finish
Return the beef to the skillet, then pour in the prepared sauce. Toss everything together so that the beef and vegetables are evenly coated. Finally, add the peanuts and sliced green onions, cooking for an additional 1-2 minutes to meld the flavors. Serve immediately for the best taste.
Variations:
- Vegetarian Version: Substitute the beef with tofu or tempeh. Fry the tofu until crispy before combining it with the vegetables and sauce.
- Add More Vegetables: Include mushrooms, broccoli, snap peas, or carrots for added nutrition and texture.
- Customize the Heat: For a spicier dish, increase the chili flakes or add chili oil. Alternatively, tone down the spice by using fewer chilies.
Cooking Note:
Ensure the wok or skillet is preheated before adding any ingredients. This step is crucial for achieving the signature stir-fry texture and flavor. Additionally, use flank steak for a tender bite, but other cuts like sirloin or even chicken can work well. If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of water and add it to the sauce during cooking.
Serving Suggestions:
Kung Pao Beef pairs beautifully with steamed jasmine rice, which absorbs the savory sauce perfectly. If you’re looking for a low-carb option, serve it with cauliflower rice or stir-fried greens. For a touch of freshness and crunch, garnish with extra peanuts and green onions.
Tips:
- Slice the beef thinly and uniformly to ensure quick and even cooking.
- Lightly toast the peanuts before adding them to enhance their nutty flavor.
- For added spice, break the dried chilies in half; leave them whole if you prefer a milder dish.
- Prepare the sauce and marinate the beef in advance to streamline the cooking process.
Prep Time:
15 minutes
Cooking Time:
20 minutes
Total Time:
35 minutes
Nutritional Information (Per Serving):
- Calories: 400
- Protein: 28g
- Sodium: 750mg
- Carbohydrates: 20g
- Fat: 22g
FAQs:
Q: Can I use a different cut of beef?
A: Yes, sirloin or ribeye work just as well. Ensure the beef is sliced thinly to maintain tenderness.
Q: Is there a way to make this dish less spicy?
A: Absolutely! Simply reduce or omit the chili flakes and dried chilies for a milder version.
Q: How can I make Kung Pao Beef gluten-free?
A: Use tamari or gluten-free soy sauce, and check that the other sauces you use are gluten-free.
Q: Can I prepare this dish in advance?
A: While it tastes best fresh, you can marinate the beef and mix the sauce ahead of time. Cook everything just before serving for the best results.
Q: Are there nut-free alternatives to peanuts?
A: Yes, cashews or sunflower seeds can be used as substitutes if you need to avoid peanuts.
Conclusion
Kung Pao Beef is a delightful blend of bold flavors and vibrant textures that transforms a simple stir-fry into an extraordinary meal. With tender beef, crisp vegetables, and a savory sauce, this dish is perfect for family dinners or special occasions. Whether you prefer it mild or spicy, customized with your favorite vegetables, or paired with steamed rice or noodles, Kung Pao Beef never fails to impress. Try this recipe at home and savor the rich, satisfying flavors of this Chinese classic.
PrintKung Pao Beef Recipe: Spicy & Savory Chinese Stir-Fry
- Author: Imili Johnson
- Total Time: 35 minutes
Ingredients
Ingredients:
For the Beef:
- 1 lb (450g) flank steak or sirloin, thinly sliced
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon sesame oil
The Sauce:
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1/2 teaspoon chili flakes or 1–2 dried red chilies
- 1/4 cup water
For the Stir-Fry:
- 2 tablespoons vegetable oil
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 zucchini, sliced into half-moons
- 1/2 cup unsalted roasted peanuts
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 3 green onions, sliced (reserve some for garnish)
Instructions
Preparation:
Step 1: Prepare the Beef
Start by slicing the beef into thin strips, cutting against the grain for maximum tenderness. Combine the beef with cornstarch, soy sauce, Shaoxing wine, and sesame oil in a mixing bowl. Mix thoroughly to ensure every slice is well-coated, then set aside to marinate for at least 15 minutes.
Step 2: Make the Sauce
In a small bowl, mix soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, chili flakes, and water. Stir until the sugar dissolves and the ingredients are fully blended. This sauce will serve as the flavorful base for the dish.
Step 3: Cook the Beef
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. When the oil is shimmering, add the marinated beef. Sear the slices for 2-3 minutes on each side until browned and cooked through. Transfer the cooked beef to a plate and set it aside while preparing the vegetables.
Step 4: Stir-Fry the Vegetables
Add the remaining tablespoon of vegetable oil to the skillet. Toss in the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant. Next, add the bell peppers and zucchini. Stir-fry the vegetables for 3-4 minutes, ensuring they remain crisp and vibrant.
Step 5: Combine and Finish
Return the beef to the skillet, then pour in the prepared sauce. Toss everything together so that the beef and vegetables are evenly coated. Finally, add the peanuts and sliced green onions, cooking for an additional 1-2 minutes to meld the flavors. Serve immediately for the best taste.
Notes
Cooking Note:
Ensure the wok or skillet is preheated before adding any ingredients. This step is crucial for achieving the signature stir-fry texture and flavor. Additionally, use flank steak for a tender bite, but other cuts like sirloin or even chicken can work well. If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of water and add it to the sauce during cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 400
- Sodium: 750mg
- Fat: 22g
- Carbohydrates: 20g
- Protein: 28g