Name: Kung Pao Beef
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: Flank steak or sirloin, thinly sliced; Cornstarch; Soy sauce; Sesame oil; Black pepper; Additional soy sauce; Hoisin sauce; Rice vinegar; Brown sugar or honey; Beef broth or water; Additional cornstarch; Garlic, minced; Fresh ginger, grated; Chili garlic sauce or sriracha; Crushed red pepper flakes (optional); Vegetable oil; Red bell pepper, diced; Green bell pepper, diced; Onion, diced; Dried red chilies (optional); Roasted peanuts; Green onions, sliced; Sesame seeds (optional)

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Why You’ll Love This Recipe

Kung Pao Beef is quick to prepare, packed with vibrant flavors, and easy to customize to your preferred spice level. The combination of tender beef, colorful vegetables, and crunchy peanuts creates a satisfying meal that’s perfect served over steamed rice or noodles. It’s also a great option for meal prep since it reheats well.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Beef

Flank steak or sirloin, thinly sliced
Cornstarch
Soy sauce
Sesame oil
Black pepper

For the Sauce

Soy sauce
Hoisin sauce
Rice vinegar
Brown sugar or honey
Beef broth or water
Cornstarch
Garlic, minced
Fresh ginger, grated
Chili garlic sauce or sriracha
Crushed red pepper flakes (optional)

For the Stir-Fry

Vegetable oil
Red bell pepper, diced
Green bell pepper, diced
Onion, diced
Dried red chilies (optional)
Roasted peanuts
Green onions, sliced
Sesame seeds (optional)

Directions

In a bowl, toss the sliced beef with the cornstarch, soy sauce, sesame oil, and black pepper. Let it marinate for 15–20 minutes.
In a separate bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, brown sugar, beef broth, cornstarch, garlic, ginger, chili garlic sauce, and crushed red pepper flakes if using.
Heat the vegetable oil in a large wok or skillet over high heat.
Add the marinated beef in a single layer and cook for 2–3 minutes per side until browned. Remove the beef from the pan.
Add the onion and bell peppers to the skillet and stir-fry for 3–4 minutes until slightly tender but still crisp.
Add the dried red chilies if using and cook for about 30 seconds.
Return the beef to the skillet.
Pour the prepared sauce over the beef and vegetables.
Cook for 2–3 minutes, stirring constantly, until the sauce thickens and coats everything evenly.
Stir in the roasted peanuts and sliced green onions.
Garnish with sesame seeds if desired and serve immediately over steamed rice or noodles.

Servings and timing

This recipe serves 4 people.

Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes

Variations

Extra Spicy: Add more dried chilies, chili garlic sauce, or a pinch of cayenne pepper.
Chicken Version: Replace the beef with thinly sliced chicken breast or thighs.
Vegetarian Option: Use tofu or extra vegetables instead of beef.
Cashew Swap: Substitute roasted cashews for the peanuts.
Vegetable Boost: Add broccoli, zucchini, snap peas, mushrooms, or carrots.

Storage/Reheating

Store leftover Kung Pao Beef in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat or in the microwave until warmed through. Add a splash of water or beef broth if the sauce thickens too much during storage. Freeze for up to 2 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating.

FAQs

What cut of beef works best?

Flank steak and sirloin are excellent choices because they cook quickly and remain tender when sliced thinly against the grain.

Is Kung Pao Beef very spicy?

It has a mild to moderate level of heat, but you can easily adjust the spice level by increasing or decreasing the chili ingredients.

Can I make this recipe ahead of time?

Yes. It reheats well, making it a great meal-prep option.

Why coat the beef with cornstarch?

Cornstarch helps tenderize the beef and creates a light coating that allows the sauce to cling to the meat.

Can I use frozen vegetables?

Yes. Frozen stir-fry vegetables are a convenient substitute for fresh vegetables.

What can I use instead of peanuts?

Cashews or almonds are excellent alternatives if you prefer a different nut.

Is this recipe gluten-free?

It can be if you use gluten-free soy sauce or tamari and verify that the hoisin sauce is gluten-free.

What should I serve with Kung Pao Beef?

Steamed jasmine rice, brown rice, fried rice, lo mein, or rice noodles all pair well with this dish.

Can I use ground beef?

Yes. Ground beef creates a different texture but still makes a delicious and budget-friendly version.

How do I keep the beef tender?

Slice the beef thinly against the grain, marinate it briefly, and avoid overcooking it over high heat.

Conclusion

Kung Pao Beef is a delicious, takeout-inspired stir-fry that combines tender beef, crisp vegetables, crunchy peanuts, and a bold, savory-spicy sauce. Quick to prepare and full of vibrant flavor, this easy recipe is perfect for weeknight dinners or whenever you’re craving a homemade version of your favorite restaurant meal. Serve it over rice or noodles for a satisfying dish that’s sure to become a family favorite.

Kung Pao Beef

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Kung Pao Beef is a bold, Chinese-inspired stir-fry featuring tender beef, crisp vegetables, crunchy peanuts, and a savory sweet-and-spicy sauce. It’s a quick and satisfying meal that’s perfect served over rice or noodles.

Author: Laura
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Main Course
Method: Stir Fry
Cuisine: Chinese
Diet: Halal

Instructions

Toss the sliced beef with cornstarch, soy sauce, sesame oil, and black pepper. Let marinate for 15–20 minutes.
Whisk together the soy sauce, hoisin sauce, rice vinegar, brown sugar or honey, beef broth, cornstarch, garlic, ginger, chili garlic sauce, and crushed red pepper flakes if using.
Heat the vegetable oil in a large wok or skillet over high heat.
Add the marinated beef in a single layer and cook for 2–3 minutes per side until browned. Remove from the pan.
Stir-fry the onion and bell peppers for 3–4 minutes until slightly tender but still crisp.
Add the dried red chilies if using and cook for about 30 seconds.
Return the beef to the skillet.
Pour the prepared sauce over the beef and vegetables.
Cook for 2–3 minutes, stirring constantly, until the sauce thickens and coats everything evenly.
Stir in the roasted peanuts and green onions.
Garnish with sesame seeds if desired and serve immediately over steamed rice or noodles.

Notes

Slice the beef thinly against the grain for maximum tenderness.
Adjust the chili garlic sauce and red pepper flakes to your preferred spice level.
Cashews can be substituted for peanuts.
Add broccoli, snap peas, mushrooms, carrots, or zucchini for extra vegetables.
Store leftovers in the refrigerator for up to 4 days.
Freeze for up to 2 months and reheat with a splash of broth or water if needed.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 10 g
Sodium: 980 mg
Fat: 22 g
Saturated Fat: 5 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 3 g
Protein: 38 g
Cholesterol: 80 mg