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Kung Pao Beef

An authentic tasting kung pao beef that features juicy tender beef slices, crisp peppers and crunchy peanuts cooked in a rich sauce that is savory, sour, sweet, and spicy. The combination of flavors and textures makes it a standout in any home-cooked Chinese meal. {Gluten-Free Adaptable}

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 servings
Calories: 424 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

Marinating
  • 12 oz flank steak
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 2 teaspoons Shaoxing wine (or dry sherry)
  • 2 teaspoons oyster sauce (or soy sauce)
  • 1/4 teaspoon baking soda
Sauce
  • 2 tablespoons chicken broth
  • 2 tablespoons distilled vinegar
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 tablespoon light soy sauce (or soy sauce)
  • 1 teaspoon dark soy sauce (or soy sauce)
  • 2 tablespoons sugar
  • 2 teaspoons cornstarch
  • 1/4 teaspoon salt
Stir-fry
  • 3 tablespoons peanut oil (or vegetable oil)
  • 6 dried Chinese chili peppers
  • 3 scallions , cut into 1” (2.5 cm) pieces, white and green parts divided
  • 3 garlic cloves , minced
  • 2 teaspoons minced ginger
  • 1/2 teaspoon crushed Sichuan peppercorns
  • 1 red bell pepper , diced into 1/2” (1 cm) pieces
  • 1/2 cup roasted peanuts

Instructions

    Cup of Yum
  1. Divide the flank steak evenly along the grain into two big pieces. Then slice each piece against the grain into 1/8” (3-mm) thick pieces. Transfer into a medium bowl and add the rest of the marinating ingredients. Mix well and let marinate while preparing the other ingredients.
  2. Mix the sauce ingredients in a medium bowl.
  3. Heat 2 tablespoons of oil over high heat in a large skillet or a wok. Once just smoking, add the beef pieces in an even layer. Sear the bottom until browned, 1 to 2 minutes. Flip to cook the other side for another 1 minute or so, until the beef is mostly cooked through. Transfer the beef onto a large plate.
  4. Add the remaining 1 tablespoon of oil, chili pepper, scallion whites, garlic, ginger, and Sichuan peppercorns. Stir and cook for 1 minute to release the fragrance.
  5. Add the bell pepper. Stir and cook for 1 minute.
  6. Return the beef to the pan. Stir the sauce again to dissolve the cornstarch completely, pour into the pan. Stir and cook until the sauce thickens and coats all the ingredients evenly.
  7. Add the peanuts and scallion greens. Toss to combine. Transfer everything to a large plate. Serve hot as a main dish.

Notes

  • To make this dish gluten-free: Use dry sherry to replace Shaoxing wine, use tamari to replace soy sauce, and make sure to use a gluten-free oyster sauce.

Nutrition Information

Serving 1serving Calories 424kcal (21%) Carbohydrates 19.1g (6%) Protein 29.4g (59%) Fat 26.4g (41%) Saturated Fat 5.9g (30%) Cholesterol 47mg (16%) Sodium 574mg (24%) Potassium 539mg (15%) Fiber 2.5g (10%) Sugar 10.4g (21%) Calcium 47mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 424

% Daily Value*

Serving 1serving
Calories 424kcal 21%
Carbohydrates 19.1g 6%
Protein 29.4g 59%
Fat 26.4g 41%
Saturated Fat 5.9g 30%
Cholesterol 47mg 16%
Sodium 574mg 24%
Potassium 539mg 11%
Fiber 2.5g 10%
Sugar 10.4g 21%
Calcium 47mg 5%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.