Kung Pao Beef Recipe
A Chinese classic made right in your own kitchen! This easy Kung Pao Beef recipe is layered with spicy, sweet and sour flavors, then topped with crunchy peanuts. It's better than takeout!
Servings: 4
Ingredients
- 1 pound flank steak thinly sliced against the grain into ¼-inch thick strips
- salt and freshly ground black pepper to taste
- 2 tablespoons cornstarch
For the Sauce
- 2 tablespoons ketchup
- 2 tablespoons rice cooking wine or dry sherry when I’m out of either one, I use balsamic vinegar
- 2 tablespoons low sodium soy sauce
- 2 teaspoons chili sauce
- 1 teaspoon sesame seed oil
For the Stir Fry
- 2 tablespoons vegetable oil or canola oil
- ¼ teaspoon pepper flakes
- ½ teaspoon fresh grated ginger
- 5 Thai red dried chiles
- 1 small green bell pepper cut into thin strips and each strip cut in half
- 3 scallions white and green parts, cut into 2-inch pieces
- ½ cup dry roasted peanuts roughly chopped
- ¼ cup chopped fresh cilantro plus more for garnish
Instructions
- Prep the flank steak. Place the beef strips in a mixing bowl and season them with salt and pepper. Add the cornstarch and mix well. Set aside.
- Make the sauce. In a small mixing bowl, combine ketchup, rice cooking wine or dry sherry, soy sauce, chili sauce, and sesame seed oil; whisk until thoroughly incorporated. Set aside.
- Cook the chiles. Heat the vegetable oil in a wok over high heat. Stir in the pepper flakes and red dried chiles; cook for 10 seconds or until fragrant and starting to char.
- Cook the peppers and scallions. Stir in the ginger; cook for just a few seconds. Add green bell peppers and scallions; cook for 1 minute.
- Cook the beef. Add the sliced beef and continue to stir fry until browned; about 2 to 3 minutes.
- Add the sauce and peanuts. Stir in the sauce and cook for 1 minute. Stir in the peanuts and cilantro; cook for 30 seconds.
- Serve. Remove from heat and serve over rice.
Notes
- For a velvety beef texture similar to takeout, coat the beef in cornstarch and let it sit for several minutes.
- Slice the flank steak against the grain to enhance tenderness, cutting it into ¼-inch thick strips for even cooking.
- Substitute rice wine or dry sherry with balsamic vinegar.
- Don't skimp on peanuts; their crunch greatly enhances the dish's texture.
- Feel free to replace green bell peppers with green beans or snap peas if needed.
Nutrition
Calories: 386kcal | Carbohydrates: 14g | Protein: 30g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 68mg | Sodium: 561mg | Potassium: 646mg | Fiber: 3g | Sugar: 4g | Vitamin A: 525IU | Vitamin C: 27mg | Calcium: 43mg | Iron: 3mg
