Kung Pao Beef

A skillet filled with cooked beef strips, red bell peppers, green onions, and peanuts in a rich brown sauce.

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!

Course Main Course

Cuisine American, Asian

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 319kcal

Author Sherri Hagymas

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 other veggies like snowpeas, broccoli, carrots.
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