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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.

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)

Instructions

  1. Toss the sliced beef with cornstarch, soy sauce, sesame oil, and black pepper. Let marinate for 15–20 minutes.
  2. 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.
  3. Heat the vegetable oil in a large wok or skillet over high heat.
  4. Add the marinated beef in a single layer and cook for 2–3 minutes per side until browned. Remove from the pan.
  5. Stir-fry the onion and bell peppers for 3–4 minutes until slightly tender but still crisp.
  6. Add the dried red chilies if using and cook for about 30 seconds.
  7. Return the beef to the skillet.
  8. Pour the prepared sauce over the beef and vegetables.
  9. Cook for 2–3 minutes, stirring constantly, until the sauce thickens and coats everything evenly.
  10. Stir in the roasted peanuts and green onions.
  11. 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

Find it online: https://thefamilycooking.com/kung-pao-beef/