5.0 from 3 votes
Kung Pao Beef
Beef is coated in a spicy, savory sauce and pan-fried to crispy perfection. This recipe is easy to make and can be ready to serve in less than 30 minutes, prep time included.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Calories: 392 kcal
Course:
Main Course
Cuisine:
Asian
Ingredients
- 1 pound flank steak thinly sliced against the grain into 1/4-inch thick strips
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- kosher salt and pepper to taste
- 1/4 cup ketchup
- 2 tablespoons Franks Hot Sauce or to taste
- 2 tablespoons apple cider vinegar
- 2 tablespoons Coconut aminos
- 2 teaspoon toasted sesame seed oil
- 2 tablespoons vegetable oil
- 4-6 red dried chiles
- 1 red bell pepper cut into sticks
- 1/2 cup unsalted roasted peanuts roughly chopped
- Optional: fresh chopped parsley or cilantro
- To serve: cooked rice
Instructions
- To a large bowl add the sliced beef, sprinkle with cornstarch, garlic powder, ginger powder, and a generous pinch of salt and pepper. Stir well to coat.
- In a small bowl, whisk the ketchup, hot sauce, vinegar, coconut aminos and sesame oil. Set aside.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the meat in a single layer and cook undisturbed for 2-3 minutes. You might need to cook it in 2 batches.
- Add in the chilies and red bell pepper and continue to stir fry for 2 minutes.
- Add the sauce and stir to combine. Remove from heat and sprinkle with peanuts and herbs, if desired.
Cup of Yum
Notes
- Storing: Once completely cool, place in an airtight container in the refrigerator for 3-4 days.
- Freeze: For extended storage, freeze in a labeled, freezer-safe container for up to about 3 months.
- Reheating: When reheating on the stovetop, use a non-stick pan over medium heat with a splash of water or broth to prevent sticking. Stir occasionally until thoroughly warmed. You can also microwave leftovers in a covered, microwave-safe dish in 30-second intervals, stirring between each interval.
Nutrition Information
Serving
1serving
Calories
392kcal
(20%)
Carbohydrates
16g
(5%)
Protein
30g
(60%)
Fat
24g
(37%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
8g
Monounsaturated Fat
9g
Trans Fat
0.04g
Cholesterol
68mg
(23%)
Sodium
1259mg
(52%)
Potassium
664mg
(19%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
1141IU
(23%)
Vitamin C
39mg
(43%)
Calcium
49mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 392
% Daily Value*
| Serving | 1serving | |
| Calories | 392kcal | 20% |
| Carbohydrates | 16g | 5% |
| Protein | 30g | 60% |
| Fat | 24g | 37% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 68mg | 23% |
| Sodium | 1259mg | 52% |
| Potassium | 664mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1141IU | 23% |
| Vitamin C | 39mg | 43% |
| Calcium | 49mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.