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Kung Pao Beef

Kung Pao Beef

The Crispy Chef
Authentic Chinese Kung Pao Beef brings the bold, spicy, and savory flavors of Sichuan cuisine to your kitchen. Ready in under 30 minutes, this stir-fry is a quick and exciting dish that combines tender beef with garlic, ginger, chilies, and a flavorful sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Chinese
Servings 4
Calories 300 kcal

Equipment

  • Wok or large skillet
  • Knife and chopping board
  • Stirring spoon
  • Measuring Spoons

Ingredients
  

  • 1.5 lbs flank steak sliced into 1/4-inch strips
  • 4 cloves garlic minced
  • 1½ inch piece of finely diced ginger
  • 1 red bell pepper cut into 1-inch pieces
  • ¼ cup roasted peanuts
  • 4 dried Bird's Eye chilies cut into ½-inch pieces
  • 1 teaspoon ground Sichuan peppercorns
  • 1 tbsp coconut aminos or soy sauce
  • 1 tbsp apple cider vinegar
  • 1 tsp baking soda
  • 2 tbsp arrowroot starch

For the Sauce:

  • 1 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 1 tbsp rice vinegar
  • 1.5 tbsp sugar or honey
  • 1 tsp sesame oil
  • 1 tsp crushed red pepper flakes

Instructions
 

Marinate the Beef:

  • In a bowl, combine soy sauce, apple cider vinegar, baking soda, and arrowroot starch. Add beef slices, mix, and let marinate for 10 minutes.

Prepare the Sauce:

  • In a small bowl, mix together dark soy sauce, light soy sauce, rice vinegar, sugar, sesame oil, and red pepper flakes. Set aside.

Stir-fry Beef:

  • Heat a wok over high heat, add 2 tablespoons of vegetable oil. Sear beef for 1-2 minutes. Remove and set aside.

Stir-fry Aromatics and Vegetables:

  • Add garlic, ginger, bell pepper, and dried chilies to the wok. Stir-fry for 1 minute. Add peanuts and stir for another minute.

Combine:

  • Return beef to the wok and pour in the prepared sauce. Stir everything together for 2-3 minutes until the beef is fully cooked and coated in the sauce.

Serve:

  • Serve hot with steamed rice, quinoa, or brown rice.

Notes

For an authentic taste, use fresh Sichuan peppercorns.
Adjust spice levels by modifying the amount of dried chilies and Sichuan peppercorns.
Flank steak is the recommended cut, but skirt steak or sirloin can also work well.

Nutrition

Calories: 300kcalCarbohydrates: 14gProtein: 26gFat: 15gCholesterol: 75mgSodium: 850mgPotassium: 550mgFiber: 3gSugar: 6gVitamin A: 900IUVitamin C: 15mgCalcium: 40mgIron: 3mg
Keyword Asian stir-fry, authentic Chinese, beef recipes, Chinese Recipes, easy stir fry, Kung Pao Beef, quick meals, Sichuan, spicy beef
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