Kung Pao Beef comes together in 30 minutes with a velveting trick that turns flank steak tender and lightly crusted in a sweet-spicy-savory Sichuan sauce.
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The first time I made Kung Pao Beef at home, I couldn’t believe the beef turned out as tender as the version from our favorite Sichuan spot in Seattle. The trick is velveting, a quick marinade with cornstarch and a pinch of baking soda that restaurants have relied on for decades. Fifteen minutes on the counter is all it takes.
After velveting, the beef gets a high-heat sear in a wide skillet (no wok required), then everything finishes together in a sauce built on soy, rice vinegar, honey, and Sichuan peppercorns for that distinctive tingly warmth. I like to make it on nights when I want something more interesting than a standard stir-fry but don’t have energy for a project. I often serve it over jasmine rice with a quick cucumber salad on the side, or spoon it into lettuce cups when I’m in the mood for something lighter.
“This is a wonderful recipe! And it’s not to sweet, as many are.” ~Mimi Rippee
Table of Contents
Recipe at a Glance
- Hands-on time: 15 minutes
- Total time: 30 minutes
- Yield: 4 servings
- Key Technique: Velveting (explained below)
- Make-ahead friendly: The sauce can be made up to 3 days ahead and the beef can be marinated overnight.
Kung Pao Beef Ingredients
- Jasmine Rice: My go-to for this dish, but any long-grain white rice works well. Brown rice holds up nicely too if you prefer it.
- Flank Steak: Look for a piece without excessive marbling and one that’s an even thickness for consistent cooking. Outside skirt steak works well too.
- Soy Sauce: I prefer naturally-brewed or organic options for better flavor. Tamari is a great alternative if you’re gluten-free.
- Rice Vinegar: Unseasoned only. The seasoned variety has added sugar and salt that will throw off the balance of the sauce.
- Cornstarch: Key for the velvet on the beef and for giving the sauce its silky body.
- Baking Soda: The quiet workhorse behind that restaurant-style tender texture.
- Sichuan Peppercorns: These bring the tingly, citrusy sensation called málà. There isn’t a true substitute, so it’s worth keeping a small jar on hand. In a pinch, white or black peppercorns will get you a flavorful dish, just without the signature tingle.
- Hot Chili Paste: I reach for sambal oelek for its bright, fresh chili flavor. Sriracha works if that’s what you have.
- Avocado Oil: My default for high-heat cooking. Peanut or canola oil work equally well.
- Red Bell Pepper: Look for firm, deeply colored peppers for the best flavor and crunch.
- Green Onions: Bright green stalks with firm white ends. I chop extra for garnish.
- Garlic: Fresh only. Look for firm bulbs with tight, unbroken skin.
- Fresh Ginger: Choose pieces that are firm and smooth. Young ginger has the best balance of heat and brightness for stir-fries.
- Roasted Unsalted Peanuts: Unsalted is worth seeking out so you can control the seasoning of the finished dish.
Why This Recipe Works
- Velveting in 15 minutes: The combination of cornstarch, soy sauce, and a pinch of baking soda breaks down the beef just enough to leave it tender and juicy, even when you push the heat for a hard sear.
- Skillet, not wok: A wide, heavy skillet gives you enough surface area to sear the beef in a single layer without steaming it. No specialty equipment needed.
- Balanced sauce, not sweet: Soy, rice vinegar, honey, chili paste, and Sichuan peppercorns land on the sweet-sour-spicy-savory axis that defines the style, without tipping into cloying territory.
- One-pan finish: The beef comes out, the vegetables go in, the beef goes back. No additional dishes, no awkward transfer steps.
How to Make Kung Pao Beef
Prepare rice as instructed on the package, aiming to have it ready with the beef.
Slice and marinate the beef: Thinly slice the flank steak across the grain and toss it in soy sauce, rice vinegar, cornstarch, and baking soda. Set aside while you prep the sauce and vegetables.
Whisk the sauce: Combine soy sauce, water, vinegar, chili paste, honey, Sichuan peppercorns, and cornstarch in a small bowl. Stir well-the cornstarch will settle.
Sear the beef + sauté aromatics and vegetables: Heat oil in a wide skillet over high heat. Add beef in a single layer and sear 1–2 minutes per side. Transfer to a plate. Lower heat to medium. Add more oil, then cook garlic and ginger briefly before adding bell pepper and green onions. Stir-fry until slightly softened.
Combine and finish: Return the beef and any juices to the pan. Give the sauce a quick stir and pour it in. Scrape up any browned bits, bring to a boil, then simmer until thickened. Garnish with peanuts and red pepper flakes if using.
Pro Tips
- Partially freeze for easier slicing: Fifteen minutes in the freezer firms up the flank steak just enough to make thin, even slices effortless.
- Give the sauce a stir before pouring: The cornstarch sinks fast, so always give it a quick whisk right before adding to the pan to keep the sauce smooth.
- Start hot, then pull back: High heat for the beef gives you an initial sear. Medium heat for the aromatics keeps the garlic from scorching.
- Adjust the spice heat to your taste: Start with half the chili paste if you’re unsure, then add more at the end. The Sichuan peppercorns add some warmth of their own.
- Save peanuts for serving: I hold back a handful of peanuts to scatter on top at the end. That fresh crunch is the difference between a good dish and a great one.
Recipe Variations
- Swap the nuts: Cashews or almonds work well in place of peanuts. Each brings a slightly different flavor, but the essential crunch stays intact.
- Add more vegetables: Sliced zucchini, mushrooms, green beans, or carrots all work. I love adding water chestnuts for extra crispness.
- Change the base: Try cauliflower rice for a low-carb option, or toss the finished stir-fry with lo mein noodles.
- Play with the sauce: A tablespoon of hoisin adds fruity depth. A splash of Chinese black vinegar adds a deeper, malty tang.
Storing & Reheating
The sauce can be whisked together up to three days ahead and stored in the refrigerator in an airtight container; stir well before using. The beef can be marinated the night before, though even fifteen minutes at room temperature is enough. Leftover Kung Pao Beef keeps in an airtight container for up to 4 days. Reheat gently in a skillet with a splash of water to loosen the sauce. I don’t recommend freezing; the beef loses its texture, and the peppers turn watery when thawed.
FAQ
Flank steak is a great choice because it cooks quickly and is easy to thinly slice. Outside skirt steak is another great choice.
Absolutely. Start with half the chili paste and no red pepper flakes. Taste at the end and add more heat if you like.
You can use white or black peppercorns, but it won’t have the same numbing quality. The dish will still be flavorful, just a bit different.
You don’t need a wok to make this. A large skillet with high sides gives you plenty of surface area for searing and stir-frying.
Yes, the sauce can be mixed up to 3 days in advance. Store it in the fridge and stir before using.
More Must Try Kung Pao Recipes
Kung Pao Beef
Video
Ingredients
- 1 cup rice
For the Beef
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1/8 teaspoon baking soda
- 1 pound flank steak thinly sliced across the grain
For the Sauce
- 3 tablespoons soy sauce or reduced sodium soy sauce
- 1/4 cup water
- 1 tablespoon rice vinegar
- 1 tablespoon hot chili paste such as sambal oelek
- 1 tablespoon honey
- 1 teaspoon Sichuan peppercorns (also called Szechuan peppercorns) coarsely ground in a spice grinder or well crushed with a mortar and pestle or a rolling pin
- 1 teaspoon cornstarch
For the Stir Fry
- 3 tablespoons avocado oil divided
- 3 cloves garlic minced
- 2 tablespoons minced peeled fresh ginger
- 1 red bell pepper seeds and membrane removed, diced
- 6 green onions white and green parts, cut diagonally into 2-inch pieces, plus more, sliced for garnish (optional)
- 1/2 cup roasted unsalted peanuts
- red pepper flakes to taste
Instructions
Cook the Rice
- Cook rice according to package directions so it's ready when the stir-fry is finished.
Velvet the Beef
- In a medium bowl, whisk together soy sauce, rice vinegar, cornstarch and baking soda; add sliced beef and toss well to coat. Set aside.1 pound flank steak, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 tablespoon cornstarch, 1/8 teaspoon baking soda
Make the Sauce
- In another medium bowl, whisk together soy sauce, water, chili paste, honey, rice vinegar, crushed Sichuan peppercorns and cornstarch until well combined. Set aside.3 tablespoons soy sauce, 1/4 cup water, 1 tablespoon rice vinegar, 1 tablespoon hot chili paste, 1 tablespoon honey, 1 teaspoon Sichuan peppercorns, 1 teaspoon cornstarch
Sear the Beef
- Heat 2 tablespoons of the avocado oil in a large skillet over high heat until nearly smoking. Add beef in a single layer and sear, 1 1/2 to 2 minutes per side. Reduce heat to medium and transfer beef to a clean plate.
Stir-Fry
- To same skillet, add remaining 1 tablespoon of avocado oil. Add garlic and ginger; cook and stir until fragrant, about 30 seconds. Add bell pepper and green onions; cook and stir 2-3 minutes until just tender.3 cloves garlic, 2 tablespoons minced peeled fresh ginger, 1 red bell pepper, 6 green onions
Combine and Serve
- Return beef and any accumulated juices to skillet. Stir soy sauce mixture (cornstarch will have sunk to the bottom) and add to skillet, scraping up any browned bits; bring to a boil. Reduce heat and simmer, stirring constantly until sauce is thickened and bubbly, 1-2 minutes.1/2 cup roasted unsalted peanuts, red pepper flakes
- Transfer to serving platter or divide among 4 bowls. Sprinkle with peanuts and red pepper flakes (optional); serve with hot cooked rice.
Notes
- Slicing the Steak: For the easiest, thinnest slices, pop the flank steak in the freezer for 15-20 minutes before slicing. It makes a world of difference.
- Sichuan Peppercorns: For the best flavor, I recommend buying whole Sichuan peppercorns and grinding them yourself in a spice grinder or with a mortar and pestle.
- Heat Level: This dish has a nice warmth to it, but it’s not overwhelmingly spicy. If you love heat, feel free to add a few whole dried red chilis to the oil along with the garlic and ginger.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a wonderful recipe! And it’s not to sweet, as many are.
Thank you, Mimi! I’m so glad you enjoyed it!