Ingredients

1 ½ pounds flank steak, sliced into ½-inch by 2-inch strips

¼ cup soy sauce (for marinade)

¼ cup beef broth (for marinade)

1 tablespoon cornstarch (for marinade)

1 tablespoon chili paste (for marinade)

2 teaspoons minced garlic (about 2 cloves, for marinade)

2 tablespoons vegetable oil (for marinade)

1 dried red chili, minced (for sauce)

1 tablespoon ginger paste or grated ginger (for sauce)

2 teaspoons minced garlic (about 2 cloves, for sauce)

¼ cup soy sauce (for sauce)

¼ cup rice vinegar (for sauce)

¼ cup beef broth (for sauce)

2 tablespoons Chinkiang vinegar (for sauce)

2 tablespoons brown sugar (for sauce)

1 tablespoon red chili paste (for sauce)

1 tablespoon cornstarch (for sauce)

2 tablespoons vegetable oil (for cooking)

1 red bell pepper, sliced into 2-inch pieces

1 green bell pepper, sliced into 2-inch pieces

4 dried red chilis, diced

¼ cup chopped peanuts

¼ cup chopped green onions, plus more for garnish

Instructions

Step 1: Prepare the marinade by whisking together ¼ cup soy sauce, ¼ cup beef broth, 1 tablespoon cornstarch, 2 tablespoons vegetable oil, 1 tablespoon chili paste, and 2 teaspoons minced garlic in a bowl. Add the sliced flank steak and toss to coat. Marinate for at least 30 minutes.

Step 2: While the beef marinates, make the sauce by whisking together the minced dried red chili, ginger paste, 2 teaspoons minced garlic, ¼ cup soy sauce, ¼ cup rice vinegar, ¼ cup beef broth, 2 tablespoons Chinkiang vinegar, brown sugar, red chili paste, and 1 tablespoon cornstarch in a separate bowl. Set aside.

Step 3: Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Remove the beef from the marinade, discarding any leftover marinade. Add the beef to the pan and cook, stirring frequently, until browned and cooked through, about 4-5 minutes. Remove the beef from the pan and set aside.

Step 4: If needed, add more vegetable oil to the pan. Add the red and green bell peppers, diced dried red chilis, chopped peanuts, and chopped green onions. Stir frequently and cook until the vegetables are tender and peanuts are toasted.

Step 5: Return the cooked beef to the pan. Pour the prepared sauce over the beef and vegetables. Stir continuously and cook until the sauce thickens and coats everything evenly.

Step 6: Remove the pan from heat and transfer the Kung Pao Beef to a serving dish. Garnish with additional chopped green onions and serve immediately.

Tips & Variations

For extra heat, increase the amount of dried red chilis or add a pinch of crushed red pepper flakes.

Use fresh ginger if you don’t have ginger paste for a slightly brighter flavor.

Substitute peanuts with cashews or walnuts for a different crunch.

Serve over steamed jasmine rice or noodles for a complete meal.

FAQs

Can I use a different cut of beef for Kung Pao Beef?

Yes, you can use sirloin or ribeye sliced thinly as alternatives to flank steak. Just adjust the cooking time to keep the beef tender.

Is there a vegetarian version of Kung Pao Beef?

Absolutely! Replace the beef with tofu or seitan and use vegetable broth instead of beef broth in both the marinade and sauce for a delicious vegetarian Kung Pao dish.