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Kung Pao Beef Recipe

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★★★★★

4.8 from 619 reviews

A classic and flavorful Kung Pao Beef recipe featuring tender flank steak marinated in a savory mixture, stir-fried with bell peppers, peanuts, dried chilies, and a rich, tangy sauce made with soy, vinegar, and chili paste. Perfect for a quick and delicious Chinese-inspired dinner.

Ingredients

Scale

Marinade and Beef

  • 1 ½ pounds flank steak, sliced into ½-inch by 2-inch slices
  • ¼ cup soy sauce
  • ¼ cup beef broth
  • 1 tablespoon cornstarch
  • 1 tablespoon chili paste
  • 2 teaspoons minced garlic (about 2 cloves)
  • 2 tablespoons vegetable oil

Sauce

  • 1 dried red chili, minced
  • 1 tablespoon ginger paste (or grated ginger)
  • 2 teaspoons minced garlic (about 2 cloves)
  • ¼ cup soy sauce
  • ¼ cup rice vinegar
  • ¼ cup beef broth
  • 2 tablespoons Chinkiang vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon red chili paste
  • 1 tablespoon cornstarch

Vegetables and Garnish

  • 2 tablespoons vegetable oil
  • 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

  1. Prepare the Marinade: In a bowl, whisk 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. Pour this marinade over the sliced flank steak in a bowl or sealable bag. Toss to coat evenly and marinate for at least 30 minutes.
  2. Make the Sauce: While the beef marinates, whisk together minced dried red chili, ginger paste, minced garlic, ¼ cup soy sauce, ¼ cup rice vinegar, ¼ cup beef broth, Chinkiang vinegar, brown sugar, red chili paste, and cornstarch in a bowl. Set this sauce mixture aside.
  3. Cook the Beef: Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Remove the beef from the marinade, discarding the marinade. Add the beef slices to the hot skillet and cook, tossing frequently, until browned and cooked through, about 4-5 minutes. Remove the beef from the skillet and set aside.
  4. Sauté the Vegetables: If needed, add more vegetable oil to the skillet. Add the sliced red and green bell peppers, diced dried red chilis, chopped peanuts, and chopped green onions. Cook while tossing frequently until the vegetables are tender and the peanuts become toasted.
  5. Combine and Thicken: Return the cooked beef to the skillet with the vegetables. Pour in the prepared sauce mixture and cook everything together, stirring often, until the sauce thickens and coats the beef and vegetables evenly.
  6. Serve: Remove the skillet from heat. Garnish with additional chopped green onions and serve the Kung Pao Beef immediately, ideally with steamed rice.

Notes

  • Chinkiang vinegar is a Chinese black vinegar that adds depth; if unavailable, substitute with balsamic vinegar or additional rice vinegar.
  • Adjust the amount of dried chilies and chili paste according to your heat preference.
  • For a gluten-free version, use tamari instead of soy sauce.
  • Flank steak can be substituted with sirloin or skirt steak if preferred.
  • To avoid sticking, ensure your pan or wok is properly heated before adding the beef and vegetables.

Keywords: Kung Pao Beef, Chinese Beef Stir Fry, Spicy Beef Recipe, Flank Steak Stir Fry, Quick Chinese Dinner

Find it online: https://thefoodrecipe.com/kung-pao-beef-recipe/