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Kung Pao Beef

Kung Pao Beef recipe image
This Kung Pao Beef is a vibrant and flavorful take on the classic Chinese stir-fry, featuring tender cubes of sirloin beef coated in a savory sauce. The dish balances the heat of fresh green chilies with the earthy sweetness of brown bean sauce and crunchy roasted peanuts. It's a quick, satisfying meal that comes together in under 30 minutes, making it perfect for busy weeknights. Serve over steamed rice to soak up every drop of the rich, aromatic sauce.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 5
Calories: 230.4
Description
This Kung Pao Beef is a vibrant and flavorful take on the classic Chinese stir-fry, featuring tender cubes of sirloin beef coated in a savory sauce. The dish balances the heat of fresh green chilies with the earthy sweetness of brown bean sauce and crunchy roasted peanuts. It's a quick, satisfying meal that comes together in under 30 minutes, making it perfect for busy weeknights. Serve over steamed rice to soak up every drop of the rich, aromatic sauce.
Ingredients
  • Beef boneless sirloin or flank steak
  • Vegetable oil
  • Cornstarch
  • Salt
  • White pepper
  • Hot green chilies
  • Green onions (with tops)
  • Red bell pepper
  • Vegetable oil
  • Finely chopped garlic
  • Finely chopped ginger root
  • Brown bean sauce
  • Diced canned bamboo shoots
  • Sugar
  • Skinless raw peanuts, roasted
Directions
  1. 1
    Trim fat from the beef steak and cut the beef into 3/4-inch cubes.
  2. 2
    Toss beef, 1 tablespoon oil, cornstarch, salt, and white pepper in a glass or plastic bowl until evenly coated.
  3. 3
    Cover and refrigerate the beef for 30 minutes to tenderize.
  4. 4
    Cut chilies into thin slices, removing seeds and membrane if you prefer less heat.
  5. 5
    Cut green onions diagonally into 1-inch pieces.
  6. 6
    Cut red bell pepper into 3/4-inch squares.
  7. 7
    Heat a 12-inch skillet or wok over high heat until very hot.
  8. 8
    Add 2 tablespoons oil, rotating the skillet to coat the bottom evenly.
  9. 9
    Add the marinated beef and stir-fry for 2 minutes or until browned.
  10. 10
    Remove the beef from the skillet and set aside.
  11. 11
    Heat the skillet until very hot again.
  12. 12
    Add another 2 tablespoons oil, rotating to coat the bottom.
  13. 13
    Add chilies, garlic, ginger, bean sauce, and bamboo shoots; stir-fry for 1 minute until fragrant.
  14. 14
    Return the beef to the skillet along with the bell pepper and sugar; stir-fry for 1 minute.
  15. 15
    Stir in the green onions and toss to combine.
  16. 16
    Sprinkle with roasted peanuts and serve immediately.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 230.4kcal
% Daily Value *
Total Fat 7.9g13%
Saturated Fat 3.3g17%
Cholesterol 84.0mg29%
Sodium 64.7mg3%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 32.9g66%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, ensure your wok or skillet is smoking hot before adding the oil to prevent sticking and achieve a good sear on the beef.

If you cannot find brown bean sauce, you can substitute with hoisin sauce or a mixture of soy sauce and oyster sauce for a similar savory depth.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to maintain texture.

For extra crunch, save a few peanuts to garnish just before serving.

Keywords: beef, kung pao, stir fry, chinese, spicy, peanuts, sirloin, quick dinner, savory, wok, weeknight meal, bean sauce, bamboo shoots
Read it online: https://www.chefs-mate.com/recipe/kung-pao-beef/