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Kung Pao Beef Recipe

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4.6 from 70 reviews

A flavorful and spicy Kung Pao Beef stir-fry featuring tender sirloin, crunchy peanuts, and a tangy, savory sauce. This classic Chinese dish is quick to prepare and perfect for a delicious weeknight dinner served with steamed jasmine rice.

Ingredients

For the Stir-Fry

  • 1 lb sirloin, thinly sliced against the grain
  • 2 tbsp vegetable oil (canola, peanut, or other high smoke-point oil)
  • 8–10 dried red chilies
  • 3 garlic cloves, minced
  • 1-inch piece fresh ginger, minced
  • 1 red bell pepper, thinly sliced
  • ½ yellow onion, thinly sliced
  • ¼ cup roasted peanuts
  • 2 green onions, chopped (for garnish)

For the Sauce

  • 2 tbsp soy sauce
  • 1 tbsp dark soy sauce (or extra regular soy sauce)
  • 1 tbsp rice vinegar (or white wine vinegar)
  • 1 tbsp hoisin sauce
  • 1 tbsp sugar (or brown sugar)
  • ¼ cup water
  • 1 tsp cornstarch

Instructions

  1. Prepare the Sauce: In a small bowl, whisk together all sauce ingredients including soy sauces, vinegar, hoisin sauce, sugar, water, and cornstarch until the cornstarch is fully dissolved. Set the sauce mixture aside.
  2. Sear the Beef: Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until just smoking. Add the thinly sliced sirloin in a single layer and let it sear for 1 minute without moving to develop a crust. Toss the beef and continue cooking for 2 to 3 minutes until browned but not fully cooked through. Remove the beef from the pan and set aside.
  3. Toast Chilies: Add the remaining 1 tablespoon of oil to the pan. Stir-fry the dried red chilies for about 30 seconds until they become fragrant and slightly darkened, which infuses the oil with spice flavor.
  4. Cook Aromatics and Vegetables: Add the minced garlic and ginger to the pan and stir quickly for about 20 seconds until aromatic. Then toss in the sliced yellow onion and red bell pepper. Stir-fry these vegetables for 2 to 3 minutes until they are crisp-tender but still retain their color and bite.
  5. Combine Everything: Return the partially cooked beef along with any accumulated juices back to the pan. Give the prepped sauce a quick whisk and pour it over the beef and vegetables. Add the roasted peanuts. Stir-fry everything together for 1 to 2 minutes until the sauce thickens, becomes glossy, and evenly coats the beef and vegetables.
  6. Serve: Transfer the Kung Pao Beef to a serving platter. Garnish with the chopped green onions. Serve immediately, ideally alongside steamed jasmine rice for a complete and satisfying meal.

Notes

  • The sirloin can be substituted with flank steak or ribeye for different textures.
  • If you prefer less heat, reduce the number of dried red chilies or remove their seeds before cooking.
  • For a gluten-free option, use tamari instead of soy sauce and ensure the hoisin sauce is gluten-free.
  • To save time, you can prepare the sauce and slice vegetables ahead of time.
  • The dish is best eaten fresh but leftovers can be refrigerated for up to 2 days and reheated gently.

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