Go Back
+ servings

Kung Pao Beef

This Kung Pao Beef has tender slices of beef tossed with garlic, dried chilies, bell peppers, and peanuts in that signature kung pao sauce that has an amazing umami sauce.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Comfort Food, Dinner, Lunch, Quick Meal
Cuisine: American, Asian, Chinese, Fusion, Takeout
Keyword: Asian Beef, Asian Beef Recipe, Asian Beef Rice Bowl, Asian Beef Stir Fry, Asian Dinners, Asian Stir Fry, Asian Stir Fry Recipe, Better Than Takeout, Easy Asian Beef Recipe, Easy Asian Recipe, Kung Pao Beef, Kung Pao Beef Recipe
Servings: 2 servings

Ingredients

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
  • cup roasted peanuts

Kung Pao Sauce

Optional Serving

  • Steamed rice

Instructions

  • 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.

Video

Nutrition

Serving: 1 serving | Calories: 590kcal | Carbohydrates: 22g | Protein: 43g | Fat: 35g