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Kung Pao Beef
Kung Pao Beef is just like your favorite takeout but way tastier! This dish is loaded with flavor and so easy to make. Tender, marinated beef is stir-fried with veggies in a tangy, spicy Asian sauce for an unforgettable meal!
Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 6 people
Calories: 330 kcal
Course:
Main Course , Dinner
Cuisine:
Asian , Asian-American Fusion
Ingredients
Beef
- 1 ½ pounds flank steak, sliced into ½-inch by 2-inch slices
- ¼ cup soy sauce
- ¼ cup beef broth
- 1 tablespoon cornstarch
- 1 tablespoon chili paste
- 2 teaspoons minced garlic, about 2 cloves
- 2 tablespoons vegetable oil
Sauce
- 1 dried red chili, minced
- 1 tablespoon ginger paste, or grated ginger
- 2 teaspoons minced garlic, about 2 cloves
- ¼ cup soy sauce
- ¼ cup rice vinegar
- ¼ cup beef broth
- 2 tablespoons Chinkiang vinegar
- 2 tablespoons brown sugar
- 1 tablespoon red chili paste
- 1 tablespoon cornstarch
Stir fry
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced into 2-inch pieces
- 1 green bell pepper, sliced into 2-inch pieces
- 4 dried red chilis, diced
- ¼ cup chopped peanuts
- ¼ cup chopped green onions, more for garnish
Instructions
- Prepare the marinade in a bowl, whisk together the ¼ cup soy sauce, ¼ cup beef broth, 1 tablespoon cornstarch, 2 tablespoons vegetable oil, 1 tablespoon chili paste, and 2 teaspoons minced garlic,. Pour the marinade over the 1 ½ pounds flank steak, in a bowl or sealable bag, toss to coat, and marinate for at least 30 minutes.
- While the beef marinates, make the sauce. In a bowl, whisk together the minced 1 dried red chili, 1 tablespoon ginger paste, 2 teaspoons minced garlic,¼ cup soy sauce, ¼ cup rice vinegar, ¼ cup beef broth, 2 tablespoons Chinkiang vinegar, 2 tablespoons brown sugar, 1 tablespoon red chili paste, and 1 tablespoon cornstarch. Set aside.
- When the beef is ready heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat, take the marinated beef out of the marinade, and discard the marinade. Add the beef to the hot skillet and cook, tossing periodically to evenly brown the beef, about 4-5 minutes.
- Remove the beef from the skillet, add more vegetable oil if needed, and add the 1 red bell pepper,1 green bell pepper, 4 dried red chilis, ¼ cup chopped peanuts, and ¼ cup chopped green onions,. Cook the vegetables, tossing frequently until they are tender and the peanuts are toasted.
- Add the beef back to the skillet along with the sauce mixture. Cook everything together until the sauce thickens.
- Remove the pan from heat and serve the kung pao beef with additional green onions for garnish.
Cup of Yum
Notes
- Marinate the beef for at least 30 minutes but no longer than 2 hours.
- If you can’t find chinkiang vinegar, use more rice vinegar in its place.
- In place of the flank steak, you can use skirt steak or tri-tip.
Nutrition Information
Calories
330kcal
(17%)
Carbohydrates
12g
(4%)
Protein
29g
(58%)
Fat
18g
(28%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
7g
Monounsaturated Fat
6g
Trans Fat
0.1g
Cholesterol
68mg
(23%)
Sodium
1221mg
(51%)
Potassium
603mg
(17%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
765IU
(15%)
Vitamin C
47mg
(52%)
Calcium
51mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 330
% Daily Value*
| Calories | 330kcal | 17% |
| Carbohydrates | 12g | 4% |
| Protein | 29g | 58% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 68mg | 23% |
| Sodium | 1221mg | 51% |
| Potassium | 603mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 765IU | 15% |
| Vitamin C | 47mg | 52% |
| Calcium | 51mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.