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5.0 from 6 votes

Kung Pao Beef

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!

Prep Time
5 mins
Cook Time
5 mins
velveting time
10 mins
Total Time
30 mins
Servings: 3
Calories: 635 kcal
Course: Main Course , Dinner
Cuisine: Chinese

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

    Cup of Yum
  1. Cut flank steak in half (with the grain), then thinly slice steak across the grain(on a bias) into 2 inch pieces.
  2. Transfer beef to a bowl and sprinkle with cornstarch, salt and Szechuan pepper. Toss together and set aside for 10 minutes.
  3. Pour all sauce ingredients into a small bowl or liquid measuring cup. Whisk together.
  4. 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)
  5. Remove steak from skillet and transfer to a plate.
  6. Pour remaining oil into skillet and sauté onion and bell peppers for 2 to 3 minutes.
  7. Add garlic, ginger and dried chiles and continue to sauté for 1 to 2 minutes.
  8. Pour sauce over vegetable mixture and simmer for 1 minute, until sauce begins to thicken.
  9. Add beef back into skillet and stir together to coat. Lower heat to medium and simmer for 3 to 4 minutes.
  10. 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

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

% 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.