What is Kung Pao beef and where did it originate?

Kung Pao beef is a spicy stir-fry dish from China’s Sichuan province. It features tender beef slices cooked with dried red chili peppers, peanuts, and vegetables like bell peppers and green onions. Classic recipes include Sichuan peppercorns, giving the dish its signature spicy and numbing flavor. This dish is known for its balance of heat, sweetness, and savory notes.

How do I cook Kung Pao beef at home?

To make Kung Pao beef, start by slicing flank steak thinly and coating it lightly with cornstarch, salt, and pepper. Stir-fry the beef until browned, then remove it from the pan. Cook chopped vegetables like bell peppers and green onions until tender, then return the beef to the pan. Add dried chili peppers and peanuts, pour in a sauce made from soy sauce, rice vinegar, and a touch of sugar, and cook until the sauce thickens and coats everything evenly.

Can I use other meats besides beef for Kung Pao?

Yes, you can substitute beef with chicken breasts, thighs, or shrimp in Kung Pao recipes. Adjust cooking times accordingly—shrimp cooks fastest, while chicken thighs need slightly more time. The same spicy sauce and method remain suitable, making this dish versatile for different proteins.

What vegetables work best in Kung Pao beef?

Common vegetables in Kung Pao beef include bell peppers, zucchini, and green onions. You can also add water chestnuts for crunch or mushrooms for an earthy flavor. Choose fresh, colorful vegetables to add texture and balance the heat from the chilies.

How long does Kung Pao beef last in the fridge and how should I store it?

Kung Pao beef can be stored in an airtight container in the refrigerator for up to four days. To maintain the best flavor and texture, cool the dish to room temperature before refrigerating and reheat gently on the stovetop or microwave when ready to eat.

Kung Pao Beef Recipe With Spicy Tangy Sauce And Peanuts

Ingredients

Scale

1 1/4 pounds (567 grams) thinly sliced flank steak

Red and green bell peppers, cut into 1-inch pieces

Onions, cut into 1/2-inch pieces

Minced garlic for flavor

4 to 6 dried red chilies, seeded and halved

Roasted unsalted peanuts

Vegetable oil for cooking

Cornstarch for coating the steak

Salt for coating the steak

Pepper for coating the steak

Low sodium soy sauce for the sauce

Hoisin sauce for the sauce

Toasted sesame oil for the sauce

Granulated sugar for the sauce

Cornstarch for the sauce

Water for the sauce

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Instructions

1-First, coat the 1 1/4 pounds of thinly sliced flank steak with cornstarch, salt, and pepper, then let it sit for a few minutes.

2-Next, heat vegetable oil in a large pan over medium-high heat and stir-fry the dried red chilies until they release their aroma.

3-Add the coated steak and cook until it’s browned and just done, which takes about 3-4 minutes.

4-Follow by tossing in the bell peppers, onions, and minced garlic, stirring constantly to mix the flavors.

5-Once the veggies are tender, stir in the roasted unsalted peanuts.

6-In a separate bowl, whisk together the sauce ingredients: low sodium soy sauce, hoisin sauce, toasted sesame oil, granulated sugar, cornstarch, and water, then pour it over the mix in the pan.

7-Let it cook for another 1-2 minutes until the sauce thickens and coats everything evenly, creating that irresistible spicy and tangy sauce.

8-Finally, serve it hot over steamed rice for a complete, nutritious meal with about 35 grams of protein per serving.

Remember, for a vegan twist, swap the beef for tofu and adjust cooking times as needed.

Last Step:

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Notes

🌶 Adjust the quantity of dried red chilies to control the spiciness.
🥜 Toast peanuts lightly to enhance their crunch and flavor.
🍚 Serve with steamed rice to balance the bold flavors of the dish.

Author: Brandi Oshea
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course, Stir-Fry
Method: Stir-frying
Cuisine: Chinese

Nutrition

Serving Size: 1 serving
Calories: 295 kcal
Sugar: 5 g
Sodium: 788 mg
Fat: 15 g
Saturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 173 mg