Kung Pao Beef
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
295 kcal
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Course
Main Course
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Cuisine
Asian
Kung Pao Beef
Description
This Kung Pao Beef recipe begins by coating thinly sliced flank steak with cornstarch and seasoning, then pan-frying it until golden and tender. In the same pan, bell peppers and onions are cooked until softened, followed by minced garlic and dried red chilies to infuse heat and aroma. The steak is returned to the pan along with roasted peanuts for added texture and nuttiness.
The sauce, made from soy sauce, hoisin sauce, toasted sesame oil, sugar, cornstarch, and water, is whisked and added to the stir-fry, thickening quickly to coat the ingredients with a glossy, flavorful glaze. The result is a harmonious balance of salty, sweet, spicy, and nutty tastes with varied textures from crispy vegetables and crunchy peanuts alongside tender beef.
Kung Pao Beef is typically served immediately, best paired with steamed rice or noodles to complement the rich, bold flavors of the sauce and stir-fried ingredients. Adjusting the amount of dried chilies can customize the heat level to individual preferences.
Ingredients
For the stir fry
- 2 tablespoons vegetable oil divided use
- 1 1/4 pounds flank steak thinly sliced
- 1 1/2 tablespoons cornstarch
- 1 red bell pepper cut into 1 inch pieces
- 1 green bell pepper cut into 1 inch pieces
- 1/2 cup onion cut into 1/2 inch pieces
- 1 1/2 teaspoons garlic minced
- 4-6 dried red chili seeded and cut in half (you can use more or less chilies to adjust the heat level to your preference)
- 1/2 cup peanuts roasted unsalted
- salt to taste
- black pepper to taste
For the sauce
- 3 tablespoons soy sauce low sodium
- 1 1/2 tablespoons hoisin sauce
- 1 tablespoon sesame oil toasted
- 1 tablespoon granulated sugar
- 1 tablespoon cornstarch
- 1/4 cup water
Instructions
For the stir fry
- Heat 1 1/2 tablespoons of the vegetable oil in a large pan over high heat. Place the steak in a medium sized bowl with the cornstarch and salt and pepper to taste. Toss gently to combine..
- Place the meat in a single layer in the pan. Cook for 2-3 minutes per side until golden brown. You may have to do this step in batches.
- Remove the steak from the pan. Cover with foil to keep warm.
- Pour the remaining vegetable oil into the pan. Add the onion and both types of bell peppers. Cook for 4-5 minutes or until vegetables are softened.
- Add the garlic to the pan; cook for an additional 30 seconds. Return the beef to the pan. Stir in the peanuts and chilies.
For the sauce
- While the meat and vegetables are cooking, make the sauce. Place all of the ingredients in a small bowl and whisk until combined.
- Add the sauce to the steak mixture and bring to a boil; cook for 1 minute, or until sauce is just thickened. Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 12g | 4% |
| Protein | 35g | 70% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 173mg | 58% |
| Sodium | 788mg | 33% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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