Better than takeout, this kung pao beef recipe is made with strips of flank steak that are seared until the edges are caramelized with bell peppers, onions, and crunchy peanuts, tossed in a drool-worthy sauce!
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Kung Pao Beef Stir Fry
This Kung Pao stir fry puts chinese takeout orders to shame. Not because they’re not delicious either, but because, in my opinion, homemade food is always better!
This wouldn’t be the first time I’ve created my version of kung pao dishes. I’ve got two vegetarian versions, kung pao tofu and kung pao Brussels sprouts, that both so good!
I figured it was time to add a meat version to my arsenal, and this one is by far the best I’ve tried.
Traditional Kung Pao beef is spicy, but the way I’ve written mine doesn’t include any heat. It’s made with juicy, tender beef, nutty peanuts, peppers, onions, and that velvety kung pao sauce. The beauty of making your own recipes is that you can adjust the ingredients to your liking. If you want heat, go ahead and add some Szechuan peppers, chili peppers or red pepper flakes!
Ready in under 30 minutes, you can serve it over white rice or noodles and have a quick and flavorful dinner any night of the week.
What is Kung Pao Beef?
It is a dish served all over the world; however, originally, it came from a province in southwest China called Sichuan. If you’ve ever heard of Sichuan peppercorns (aka Szechuan peppercorns), that’s where they come from, and this dish traditionally includes them! However, since it’s been recreated into a more American Chinese version, most often you’ll find dried red chilies or red pepper flakes to give it some heat.
Or, if you’re like me, you may prefer a milder dish. It’s made with delicious, healthy ingredients like tender beef, colorful veggies, and peanuts tossed in a tasty kung pao sauce. There’s also a traditional Chinese kung pao chicken dish that’s equally popular.
Ingredients You’ll Need
Below is a list of the ingredients you’ll need to gather to make this easy recipe. Scroll down to the full recipe card with amounts
- Flank steak: A really beefy cut of meat, that can be quite tough. However, if you cut it thinly into ¼″ pieces against the grain, you’ll get tender bites every time.
- Cornstarch: This helps to sear the beef and also thicken the sauce once everything is combined.
- Salt and pepper: To season the beef.
- Oils: I use both vegetable oil and canola oil for searing the beef and then sautéing the vegetables. Either works!
- Red bell pepper: Diced red bell pepper adds a tender yet crisp textural component, a pop of color, and of course that sweet bell pepper taste.
- Yellow onion: Chopped for aromatic flavor. Plus, there’s nothing better than cooked onions.
- Peanuts: Use raw unsalted peanuts without the skin if you can. As it cooks, the flavor builds and gives the dish a nutty flavor. In the end, any kind of peanut will work. Roasted peanuts, salted, etc.
- Ginger: Used in many Kung Pao recipes, as well as Asian cuisine in general, it gives the dish a zing.
- Green onions: Chop them up and use both the white and green parts.
- For the sauce: Soy sauce, hoisin sauce, rice vinegar, and sesame oil.
Variations
1. Make a tangy, spicy sauce by adding red pepper flakes or red chili peppers to the sauce.
2. Swap the bell peppers (or combine with additional vegetables) with snow peas, snap peas, broccoli, carrots, or green beans.
3. Using green bell peppers instead of red is also an option.
4. You can also use a different protein. Kung pao shrimp, pork or chicken also make incredible meals.
5. Add extra aromatic flavors by using 2 cloves of minced garlic.
6. Garnish with sesame seeds for the full effect of this traditional Chinese dish.
How to Make this Kung Pao Recipe
Slice your beef, cut up your veggies, and mix your sauce. Once you’ve done this, it’s a matter of minutes before you take your first bite!
Step 1: Coat the beef in cornstarch, salt, and pepper. Toss so that everything is evenly coated.
Step 2: Sear the beef in hot oil in a large skillet over medium-high heat (you can also use a wok). Cook for 1 minute per side and then remove the meat to a plate.
Step 3: Heat a little more oil in the same skillet and lower the heat to medium heat. Sauté the bell peppers and onions for 2-3 minutes. Then, add the beef back in.
Step 4: Make the sauce. Combine the sauce ingredients in a small bowl and whisk together well. Then pour it into the skillet.
Step 5: Cook until it becomes a thick, smooth sauce and the beef is cooked through.
Serve over rice and enjoy!
Tips
- Did know that it’s easier to cut thin slices of meat (not just beef) when it’s still slightly frozen?!
- Work quickly and keep an eye on it. The beef is cut so thin that it only needs a couple of minutes to cook. Anything longer, and you risk tough, chewy, and overcooked beef.
- For a low-carb option, serve your kung pao beef over cauliflower rice or zucchini noodles.
Storing Leftovers?
Refrigerate: Keep leftovers in an airtight container in the fridge for up to 5 days.
Freeze: Once completely cooled, transfer the beef and any sauce to a freezer bag or freezer-safe container. Keep frozen for up to 1 month.
Reheat: To reheat, 30 seconds in the microwave should do it.
FAQ’s
They are cooked similarly and are both made with thinly sliced beef; however, Mongolian beef is made with a sweeter sauce rather than the savory flavors of a spicier, tangier sauce.
I haven’t used that term in this recipe, but we’ve used the method. It is a common term used in Chinese cooking that refers to tossing the beef in cornstarch before cooking it. This allows the sauce to thicken into a smooth, velvety consistency.
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Kung Pao Beef
Ingredients
For the beef
- 1 pound beef flank steak cut in ¼” thick pieces
- 2 teaspoons cornstarch
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon vegetable oil
For the Veggies
- 1 tablespoon canola oil
- 1 medium red bell pepper diced
- 1 large yellow onion chopped
- 2 tablespoons peanuts
- 1 teaspoon ginger
- 1 bunch green onions chopped, white and green
For the Sauce
- ¼ cup soy sauce
- 3 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
Instructions
- In a medium bowl, combine the steak, cornstarch, salt, and pepper until evenly coated.1 pound beef flank steak, 2 teaspoons cornstarch, ¼ teaspoon salt, ¼ teaspoon black pepper
- Heat the oil in a skillet or wok over medium-high heat.1 tablespoon vegetable oil
- Add the beef and sear for one minute on each side. Then remove and place on a plate.
- Heat another tablespoon of oil in the same skillet over medium heat.1 tablespoon canola oil
- Add the bell pepper and onions and sauté for 2 minutes.1 medium red bell pepper, 1 large yellow onion
- Stir in peanuts, ginger and green onions. Cook for 2 more minutes.2 tablespoons peanuts, 1 teaspoon ginger, 1 bunch green onions
- Then add the beef back in as well.
- For the sauce:
- Add all the ingredients in a small bowl and stir together.¼ cup soy sauce, 3 tablespoons hoisin sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil
- Pour into the skillet, stir and cook until the sauce thickens.
- Serve over rice.
Notes
Add 2-3 cloves of minced garlic. Store in the refrigerator in an airtight container for up to 5 days.
Allow to cool down and freeze in an airtight container for up to a month.
Reheat in the microwave on a microwave safe plate for 30 seconds to a minute.
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
ken
really good, easy to make