Kung Pao Beef
Kung Pao Beef is a fiery stir fry of beef, vegetables and peanuts a sweet and savory sauce. The Szechuan adaptation features delicious, mouth-numbing heat.
Servings: 4 people
- 1 pound beef flank steak, ribeye or sirloin, cut into 1-inch wide strips (see note)
- 1 tablespoon Shaoxing wine or sherry or rice wine vinegar
- 1 tablespoon light soy sauce low sodium recommended
- 1 tablespoon cornstarch
Kung Pao Sauce
- 2 tablespoons Chinese black vinegar or balsamic
- 2 tablespons Shaoxing wine or sherry or rice wine vinegar
- 1 tablespoon dark soy sauce low-sodium recommended
- 2 teaspoons chili paste optional
- ¼ cup beef stock low-sodium recommended
- 2 teaspoons cornstarch
- 2 tablespoons canola oil or other high temperature oil, divided
- 6-8 dried red chilis about ¼ cup
- 1 ½ tablespoons Szechuan peppercorns
- 3 large garlic cloves minced (1 tablespoon)
- 1 tablespoon ginger minced
- 1 bell pepper cored, seeded and sliced (red or green capsicum)
- ½ cup roasted peanuts or raw peanuts
- 3 green onions cut into matchsticks
Combine all ingredients for the beef in a medium bowl; cover and marinate for 10-15 minutes while you prepare the other ingredients.
Whisk the sauce ingredients together in small bowl. Set aside.
Place a large skillet or wok over medium-high heat. Once it’s hot, add 1 tablespoon of oil and the marinated beef. Fry for 2-3 minutes, stirring occasionally to let it brown evenly. Then remove the beef to a plate and set aside.
Add the remaining 1 tablespoon oil to the pan along with the dried chilis and Szechuan peppercorns. Let them sizzle and fry for 30 seconds.
Add the minced garlic and ginger and fry for 10 seconds until fragrant. Then add the bell pepper (capsicum) and peanuts, frying for one minute stirring regularly.
Pour the reserved sauce into the pan and bring to a boil stirring constantly. Once the sauce starts thickening, add the cooked beef and toss until coated, up to one minute.
Garnish with green onions and serve immediately with steamed rice or other dishes.
- Sweetness: For a sweeter flavor, you can add 2 teaspoons of sugar to the kung pao sauce.
- Vegetables: If you don’t have bell pepper, you can try using sliced zucchini, celery or carrots.
- Beef: The beef is easier to slice thinly when partially frozen, so consider placing it in the freezer for an hour to firm up.
Serving: 6oz | Calories: 542kcal | Carbohydrates: 21g | Protein: 28g | Fat: 39g | Saturated Fat: 11g | Cholesterol: 81mg | Sodium: 582mg | Potassium: 867mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1684IU | Vitamin C: 138mg | Calcium: 75mg | Iron: 4mg