Kung Pao Beef
Kung Pao Beef
Ingredients
For the Beef Marinade
- 1 pound flank steak, thinly sliced against the grain
- 1 tablespoon Shaoxing wine
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
For the Kung Pao Sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons light soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon black vinegar
- 1 tablespoon Shaoxing wine
- 1/4 cup water
- 1 teaspoon granulated sugar
- 1 teaspoon cornstarch
Other Ingredients
- 3 cloves garlic, minced
- 1 red bell pepper, cut into 1-inch chunks
- 3 scallions, cut into 1/2-inch pieces, whites and greens separated
- 8 dried chilies, or to taste, stems removed
- 3 tablespoons vegetable oil, divided
- 1/2 cup roasted peanuts
- 4 cups cooked white rice, for serving (optional)
Instructions
- 1
In a medium bowl, combine the thinly sliced flank steak with 1 tablespoon Shaoxing wine, 1/2 teaspoon salt, and 1 tablespoon cornstarch. Mix thoroughly with your hands until the beef is well coated. Set aside to marinate for 15 minutes.
⏱️ 2 min
- 2
While the beef marinates, prepare the vegetables and aromatics. Mince the garlic. Cut the red bell pepper into 1-inch chunks. Cut the scallions into approximately 1/2-inch pieces, separating the white parts from the green parts.
⏱️ 8 min
- 3
In a separate small bowl, whisk together the dark soy sauce, light soy sauce, hoisin sauce, black vinegar, 1 tablespoon Shaoxing wine, water, and 1 teaspoon granulated sugar. Add 1 teaspoon cornstarch and whisk until no lumps remain. Set the sauce aside.
⏱️ 3 min
- 4
Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 2-3 minutes per side until browned and cooked through. Remove the beef from the pan and set aside.
⏱️ 6 min
- 5
Add the remaining 1 tablespoon of vegetable oil to the same pan if needed. Add the dried chilies, minced garlic, and the white parts of the scallions. Stir-fry for 30 seconds until fragrant.
⏱️ 1 min
- 6
Add the red bell pepper chunks to the pan and stir-fry for 2-3 minutes until they begin to soften but still retain a slight crispness.
⏱️ 3 min
- 7
Return the browned beef to the pan with the cooked aromatics and bell peppers. Give the prepared sauce a quick whisk to recombine any settled cornstarch, then pour it over the ingredients in the pan. Cook, stirring constantly, until the sauce thickens and coats the beef and vegetables, about 1-2 minutes.
⏱️ 2 min
- 8
Remove the pan from the heat. Stir in the green parts of the scallions and the roasted peanuts. Toss everything together to combine.
⏱️ 1 min
- 9
Serve the Kung Pao Beef immediately, either on its own or over a fresh bowl of cooked white rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
For the Beef Marinade
- 1 pound flank steak, thinly sliced against the grain
- 1 tablespoon Shaoxing wine
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
For the Kung Pao Sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons light soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon black vinegar
- 1 tablespoon Shaoxing wine
- 1/4 cup water
- 1 teaspoon granulated sugar
- 1 teaspoon cornstarch
Other Ingredients
- 3 cloves garlic, minced
- 1 red bell pepper, cut into 1-inch chunks
- 3 scallions, cut into 1/2-inch pieces, whites and greens separated
- 8 dried chilies, or to taste, stems removed
- 3 tablespoons vegetable oil, divided
- 1/2 cup roasted peanuts
- 4 cups cooked white rice, for serving (optional)
Instructions
- 1
In a medium bowl, combine the thinly sliced flank steak with 1 tablespoon Shaoxing wine, 1/2 teaspoon salt, and 1 tablespoon cornstarch. Mix thoroughly with your hands until the beef is well coated. Set aside to marinate for 15 minutes.
⏱️ 2 min - 2
While the beef marinates, prepare the vegetables and aromatics. Mince the garlic. Cut the red bell pepper into 1-inch chunks. Cut the scallions into approximately 1/2-inch pieces, separating the white parts from the green parts.
⏱️ 8 min - 3
In a separate small bowl, whisk together the dark soy sauce, light soy sauce, hoisin sauce, black vinegar, 1 tablespoon Shaoxing wine, water, and 1 teaspoon granulated sugar. Add 1 teaspoon cornstarch and whisk until no lumps remain. Set the sauce aside.
⏱️ 3 min - 4
Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 2-3 minutes per side until browned and cooked through. Remove the beef from the pan and set aside.
⏱️ 6 min - 5
Add the remaining 1 tablespoon of vegetable oil to the same pan if needed. Add the dried chilies, minced garlic, and the white parts of the scallions. Stir-fry for 30 seconds until fragrant.
⏱️ 1 min - 6
Add the red bell pepper chunks to the pan and stir-fry for 2-3 minutes until they begin to soften but still retain a slight crispness.
⏱️ 3 min - 7
Return the browned beef to the pan with the cooked aromatics and bell peppers. Give the prepared sauce a quick whisk to recombine any settled cornstarch, then pour it over the ingredients in the pan. Cook, stirring constantly, until the sauce thickens and coats the beef and vegetables, about 1-2 minutes.
⏱️ 2 min - 8
Remove the pan from the heat. Stir in the green parts of the scallions and the roasted peanuts. Toss everything together to combine.
⏱️ 1 min - 9
Serve the Kung Pao Beef immediately, either on its own or over a fresh bowl of cooked white rice.
⏱️ 1 min