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Kung Pao Beef

Kung Pao Beef

Paul, AI Chef
Discover a mouthwatering Kung Pao Beef recipe, with vibrant ingredients, easy instructions, and pro tips for a flavorful, homemade meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Dish
Cuisine Chinese
Servings 4 people
Calories 350 kcal

Ingredients
  

For the Marinade:

  • 1 lb flank steak or sirloin, thinly sliced against the grain
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp cornstarch
  • 1 tsp sesame oil

For the Stir-Fry Sauce:

  • 2 tbsp soy sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp Chinese black vinegar or substitute with balsamic vinegar
  • 1 tbsp sugar
  • 1 tsp Sichuan peppercorns ground (for that signature numbing flavor)
  • 1 tsp chili paste adjust to your spice preference
  • 1 tsp garlic minced
  • 1 tsp ginger minced

For Stir-Frying:

  • 2 tbsp vegetable oil or peanut oil for an authentic touch
  • 1/4 cup dried red chilies use more or less for your desired spice level
  • 1/2 cup roasted peanuts
  • 1 bunch scallions chopped (for garnish)

Instructions
 

Step 1: Marinate the Beef

  • Slice the beef – Cut flank steak (or your preferred cut) into thin strips against the grain. This ensures tenderness.
  • Prepare the marinade – In a bowl, mix:
  • 2 tbsp soy sauce
  • 1 tbsp Shaoxing wine (or dry sherry)
  • 1 tsp cornstarch
  • ½ tsp sesame oil
  • Coat the beef – Add the beef to the marinade, mix well, and let it sit for 15 minutes. This step locks in flavor and makes the beef extra juicy.

Step 2: Prepare the Sauce

  • In a small bowl, whisk together:
  • 2 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp Chinese black vinegar (or balsamic vinegar as a substitute)
  • 1 tbsp brown sugar
  • ½ cup low-sodium chicken broth
  • 1 tsp cornstarch (to thicken the sauce)
  • Set it aside—this sauce is what gives Kung Pao Beef its signature bold taste!

Step 3: Stir-Fry the Aromatics

  • Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat.
  • Add dried red chilies (cut into halves) and 1 tsp Sichuan peppercorns. Stir-fry for 30 seconds until fragrant.
  • Toss in 2 cloves garlic (minced), 1-inch ginger (grated), and ½ cup chopped scallions. Sauté until aromatic, about 1 minute.

Step 4: Cook the Beef

  • Increase the heat to high. Add the marinated beef and stir-fry for 2–3 minutes until browned and slightly crispy.
  • Remove the beef from the pan and set aside.

Step 5: Bring It All Together

  • Lower the heat to medium and pour in the prepared sauce. Stir until it thickens slightly, about 1 minute.
  • Return the beef to the pan, tossing it in the sauce until evenly coated.
  • Add ½ cup roasted peanuts for crunch and chopped scallions for freshness. Stir for another 30 seconds.

Step 6: Serve and Enjoy!

  • Transfer your delicious Kung Pao Beef to a serving dish.
  • Garnish with extra peanuts, sesame seeds, and fresh cilantro for a beautiful finish.
  • Serve hot over steamed jasmine rice, noodles, or stir-fried vegetables.

Notes

Nutrition Information (Per Serving)

  • Calories: 350
  • Protein: 28oz
  • Carbohydrates: 18oz
  • Fat: 18oz
  • Saturated Fat: 4oz
  • Cholesterol: 0.002oz
  • Sodium: 0.027oz
  • Fiber: 2oz
  • Sugar: 6oz