Kung Pao Beef
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
velveting time
10 mins
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Total Time
30 mins
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Servings
3
-
Calories
635 kcal
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Course
Main Course, Dinner
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Cuisine
Chinese
Kung Pao Beef
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The most tender, delicious and flavorful Kung Pao Beef you'll ever taste! Our recipe comes together in just 30 minutes for an authentic tasting takeout dinner made right at home!
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Ingredients
beef
- 1 pound flank steak
- 1 tablespoon cornstarch
- 3/4 teaspoon salt
- 1/2 teaspoon Szechuan pepper
sauce
- 5 tablespoons water
- 2 1/2 tablespoons sugar
- 2 tablespoons Chinese black vinegar
- 2 1/2 tablespoons soy sauce
- 1 1/2 tablespoons chile paste
- 1 tablespoon dark soy sauce
- 1 tablespoon Shaoxing wine (or sherry cooking wine)
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
- 1/2 teaspoon Szechuan pepper
rest of dish
- 2 1/2 tablespoons neutral oil divided
- 1/4 chopped yellow onion
- 1 seeded and chopped red bell pepper
- 3 minced garlic cloves
- 1 tablespoon minced ginger
- 6 dried chiles halved crosswise
- 2/3 cup unsalted, dry roasted peanuts
- 1 green onion cut into 1 inch pieces
Instructions
- Cut flank steak in half (with the grain), then thinly slice steak across the grain(on a bias) into 2 inch pieces.
- Transfer beef to a bowl and sprinkle with cornstarch, salt and Szechuan pepper. Toss together and set aside for 10 minutes.
- Pour all sauce ingredients into a small bowl or liquid measuring cup. Whisk together.
- Place a large skillet over medium-high heat. Add 1 tablespoon oil and steak pieces. Sear steak on each side for 1 to 2 minutes (do this in batches to prevent overcrowding the pan)
- Remove steak from skillet and transfer to a plate.
- Pour remaining oil into skillet and sauté onion and bell peppers for 2 to 3 minutes.
- Add garlic, ginger and dried chiles and continue to sauté for 1 to 2 minutes.
- Pour sauce over vegetable mixture and simmer for 1 minute, until sauce begins to thicken.
- Add beef back into skillet and stir together to coat. Lower heat to medium and simmer for 3 to 4 minutes.
- Stir peanuts and green onion into skillet until evenly distributed. Remove kung pao beef from heat and serve.
Notes
- Tips for Making Kung Pao Beef
- Freeze the flank steak for about 20 minutes before slicing, to help achieve the super thin and even slices of beef.
- Chinese black vinegar and Szechuan pepper are important components to the dish, and we highly recommend not skipping them.
- The beef in our kung pao beef recipe is easily replaceable with other proteins such as chicken and shrimp. Cooking times for alternative proteins will slightly vary, so plan accordingly.
- If you're unable to find flank steak, NY strip steak or sirloin steak work very well.
- Make this dish up to 3 days ahead of time for an easy make ahead/reheat meal (leftovers taste fantastic too!).
Nutrition Information
Show Details
Calories
635kcal
(32%)
Carbohydrates
32g
(11%)
Protein
44g
(88%)
Fat
37g
(57%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
8g
Monounsaturated Fat
20g
Trans Fat
0.05g
Cholesterol
91mg
(30%)
Sodium
1981mg
(83%)
Potassium
990mg
(28%)
Fiber
5g
(20%)
Sugar
16g
(32%)
Vitamin A
1571IU
(31%)
Vitamin C
55mg
(61%)
Calcium
83mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 635 kcal
% Daily Value*
| Calories | 635kcal | 32% |
| Carbohydrates | 32g | 11% |
| Protein | 44g | 88% |
| Fat | 37g | 57% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 91mg | 30% |
| Sodium | 1981mg | 83% |
| Potassium | 990mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 16g | 32% |
| Vitamin A | 1571IU | 31% |
| Vitamin C | 55mg | 61% |
| Calcium | 83mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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