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Kung Pao Beef on a platter with chopsticks and a bowl of rice in the background.
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Kung Pao Beef Recipe

An aromatic, deeply flavored dish with deliciously tender meat, easy-to-make Kung Pao beef is a deliciously tasty, wonderfully easy recipe.
Prep Time15 minutes
Cook Time10 minutes
Marinating Time1 hour
Total Time1 hour 25 minutes
Course: Dinner
Cuisine: Chinese
Servings: 2 servings
Calories: 394kcal

Ingredients

Marinated Beef Strips

  • 6 oz. beef steak (flank steak - thinly sliced)
  • 1 tsp. cornstarch
  • 1 tsp. Shaoxing wine
  • 1 tsp. oil (like avocado oil, suitable for high heat)
  • 1 tsp.  oyster sauce

Kung Pao Sauce

  • 1 tbsp. water
  • 1 tbsp. Shaoxing wine
  • 2 tsp. light soy sauce
  • 2 tsp. rice vinegar
  • 2 tsp. sweetener
  • ½ tsp. cornstarch
  • ½ tsp. hoisin sauce
  • ¼ tsp. Sichuan peppercorns freshly ground
  • ¼ tsp.  dark soy sauce
  • ¼ tsp. sesame oil

Stir Fry Ingredients

  • 1 tbsp. oil
  • 2 medium dried red chilies deseeded and chopped
  • ½ medium red pepper chopped
  • ½ medium yellow pepper chopped
  • 3 medium spring onions chopped
  • ½ tsp. fresh ginger grated
  • 1 large garlic clove finely chopped
  • ½ cup roasted peanuts

Instructions

Marinate the Beef

  • Combine beef slices, cornstarch, Shaoxing wine, oil, oyster sauce, and baking soda in a bowl. Ensure beef is evenly coated. Marinate for 1 hour at room temperature.
    Raw steak pieces in a white bowl.

Prepare the Sauce

  • In a separate bowl, mix water, wine,  light soy, rice vinegar, sugar, cornstarch, hoisin, Sichuan peppercorn powder, dark soy, and sesame oil. Set aside.
    Kung Pao Beef sauce in a white bowl.

Cook the Beef

  • Heat 1 tablespoon oil in a wok until smoking. Sear the beef for about 45 seconds per side or until slightly crispy. Remove the beef and set aside, keeping the oil in the wok.
    Browned beef pieces in a wok.

Stir-Fry Aromatics

  • Reduce heat to low. Add chili peppers, cooking until fragrant. Add bell pepper and white parts of the spring onions, cooking for another minute. Stir in garlic and ginger for 20 seconds.
    Peppers and green onions slices added to chopped chillies in a wok.

Combine and Cook

  • Return beef to the wok. Increase heat to high, and stir-fry for 30 seconds. Stir the Kung Pao Sauce, then pour it over the wok’s contents. Mix well.
    An overhead view of Kung Pao Beef in a wok.

Final Touches

  • Add the roasted peanuts and green scallion parts once the sauce thickens. Adjust the sauce's thickness with water or stock until the recipe combines. Stir well, remove from heat, and serve with jasmine rice.
    Kung Pao Beef with peanut added in a wok.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 0.5the recipe | Calories: 394kcal | Carbohydrates: 27g | Protein: 14g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Cholesterol: 0.03mg | Sodium: 802mg | Potassium: 861mg | Fiber: 7g | Sugar: 11g | Vitamin A: 2356IU | Vitamin C: 174mg | Calcium: 83mg | Iron: 2mg