Kung Pao Beef
Need a fast kung pao beef recipe to dazzle everyone in the room? This spicy Sichuanese classic marries tender beef, crunchy peanuts, and dried chiles in a sauce that's both sweet and salty and swimming in heat. Homemade kung pao beef lets you control the heat and quality, plus it's cheaper than takeout!
Equipment
- Wok or large skillet
- mixing bowls
- whisk
Ingredients
For the beef:
- 1 lb flank or sirloin steak cut into 3/4 inch cubes
- 2 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tsp sesame oil
For the sauce:
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp cornstarch
- 1 tsp sesame oil
For stir-frying:
- 3 tbsp vegetable oil
- 4-6 dried red chilies
- 1 tsp Sichuan peppercorns optional
- 3 cloves garlic minced
- 1 inch ginger minced
- 1/2 cup roasted peanuts
- 2 green onions chopped
Instructions
- Prep the beef: Toss beef cubes with cornstarch, soy sauce, and sesame oil. Marinate for at least 15 minutes.
- Prepare the sauce: Whisk together all sauce ingredients until cornstarch dissolves. Set aside.
- Heat the wok: Get wok or large skillet very hot. Add vegetable oil and swirl to coat.
- Cook the beef: Add marinated beef in an even layer. Let sear without moving for 2-3 minutes. Stir-fry until just cooked through (about 5 minutes total). Remove beef and set aside.
- Make aromatics: In the same pan, stir-fry dried chilies and Sichuan peppercorns for 30 seconds until fragrant. Add garlic and ginger and cook another 30 seconds.
- Combine all: Return beef to pan. Add sauce and toss to combine. Stir in peanuts and green onions. Cook 1-2 minutes until sauce thickens and coats beef well.
Notes
Slice beef across the grain for tenderness.
Toast raw peanuts before using if needed.
Cook in batches if your pan is small to avoid overcrowding.
Use reduced-sodium soy sauce or tamari for gluten-free and lower salt options.
Add extra veggies like bell peppers or broccoli for a healthier dish.