Why This Kung Pao Beef Is Better Than Kung Pao Chicken

In my opinion, Kung Pao Beef is better than the chicken version because the beef gives an extra layer of flavor with its juicy, flavorful notes. I prepare this beef version in the same way as the chicken with a quick velveting technique with cornstarch, shaoxing wine, and salt. This not only gives the beef that signature tenderness, but it also helps develop a crust on the outside so that when the salty and slightly sweet kung pao sauce is tossed in, it adds its flavors without impacting the beef. Additionally, the bell peppers gives the dish its signature peppery flavor and the peanuts add that extra layer of texture that contrasts with the tender meat. It’s one of those bites where you can’t believe you’ve never had this before.

Why This Kung Pao Beef Is So Good

In my opinion there are a few crucial steps that make this Kung Pao Beef stand out against all the others, and that’s the toasting of the aromatics before adding any other ingredients. Toasting the dried chilies and garlic helps release their oils, which helps spread those flavors throughout the entire dish. Additionally, mixing the sauce ahead of time makes sure that it reduces and spreads the flavors evenly. Those delicious flavors mix perfectly with the beef, veggies, and peanuts which makes each bite an explosion of flavor and texture.

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What You’ll Need To Make Kung Pao Beef

Beef

• 16 oz flank steak or brisket, thinly sliced
• 1 tbsp Shaoxing wine
• ½ tsp salt
• 1 tbsp cornstarch

Stir Fry

• 3 cloves garlic, finely minced
• 1 red bell pepper, cut into small chunks
• 3 scallions, cut into ½ inch pieces with whites and greens separated
• 6 to 8 dried Tianjin chilies
• ⅓ cup roasted peanuts

Kung Pao Sauce

• 1 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp black vinegar
• 1 tbsp Shaoxing wine
• 2 tbsp water
• 1 tsp sugar

Optional Serving

• Steamed rice

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How to Make Kung Pao Beef

Combine the sliced beef with Shaoxing wine, salt, and cornstarch and let marinate for 15 minutes until evenly coated.

Stir together the dark soy sauce, light soy sauce, hoisin sauce, black vinegar, Shaoxing wine, water, and sugar until fully blended.

Add the beef in a single layer in an oiled pan and cook until browned and mostly cooked through. Remove the beef from the pan once the edges are browned.

Add the dried chilies, minced garlic, and scallion whites to the same pan and cook briefly until fragrant.

Add the bell peppers and cook until slightly softened.

Return the beef to the pan and pour in the sauce. Stir continuously until the sauce thickens and coats the beef evenly.

Add the scallion greens and peanuts and toss briefly until combined.

Serve immediately over rice.

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Tips and Variations

For better sear, cook the beef in batches and on high heat so the pan stays hot and the meat actually gets crispy on the outside instead of steaming.

In order to get a stronger chili flavor, increase the dried chilies slightly while keeping the sauce measurements the same.

If you like your Kung Pao Beef extra thick, reduce the sauce for longer until it coats the back of the spoon.

To increase the variety of texture throughout your Kung Pao Beef, cut the bell peppers larger.

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Frequently Asked Questions

Can I use another cut of beef?

Yes, sirloin or skirt steak work well as long as they are sliced thinly against the grain.

Why is cornstarch used in the marinade?

Cornstarch helps give the beef that takeout style tenderness and also helps the beef develop a great crust.

Can I make this ahead of time?

You absolutely can! Refrigerate the leftovers in an airtight container and reheat in the microwave for 2 minutes.

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What to Make Next

If you want another stir fry dish, try my Garlic Chicken Stir Fry!

For another beef dish, make my Sticky Crispy Beef!

Feeling ground beef instead? You’ll love my Black Pepper Ground Beef!