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With a simple restaurant technique for tender beef, this Kung Pao Beef comes together in 30 minutes for a better-than-takeout weeknight dinner.
When weeknight dinners start feeling a bit too routine, I love making this Kung Pao Beef recipe. It’s one I turn to for those evenings when we want something exciting but don’t have much time to spare. I hope you’ll agree that there’s something so satisfying about creating those bold, restaurant-quality flavors at home.
Tender beef meets crunchy peanuts and vibrant bell peppers in a sauce that’s equal parts sweet, spicy, and savory; all ready in under 30 minutes. This dish turns simple ingredients into a meal that’ll have you wondering why you ever bothered with takeout. It’s the kind of recipe that might just become a regular in your dinner rotation, just like it has in mine.
“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
- Rice: I like to use jasmine rice, but any long-grain white rice works well. Brown rice is also a great option if you prefer.
- Flank Steak: Look for a piece without excessive marbling that’s an even thickness for consistent cooking.
- Soy Sauce: I prefer naturally-brewed or organic options for better flavor. If you’re gluten-free, tamari is a great alternative.
- Rice Vinegar: This adds a subtle tang. Make sure it’s unseasoned rice vinegar – the seasoned variety has added sugar and salt.
- Cornstarch: A key ingredient for that velvety sauce texture. It also helps create a nice crust on the beef when stir-frying.
- Baking Soda: Just a tiny pinch is the secret to incredibly tender beef.
- Sichuan peppercorns: These bring that unique, tingly sensation known as málà that’s more aromatic and citrusy than spicy-hot. There really isn’t a great substitute, so keep them on hand if you can. That said, if you can’t find them, use white or black peppercorns instead.
- Hot chili paste: I use sambal oelek for its bright, fresh chili flavor. Sriracha works too if that’s what you have on hand.
- Vegetable oil: I always use avocado oil for high-heat cooking. But any high heat oil, like peanut or canola oil, also works well.
- Bell pepper: Look for firm, vibrantly red peppers. They add great flavor and a little crunch to the dish.
- Green onions: Look for bright green stalks with firm white ends. I like to chop extra for garnish.
- Garlic: Fresh is best here. Look for firm bulbs with tight, unbroken skin.
- Fresh Ginger: Choose pieces that are firm and smooth. I find young ginger works best in stir-fries.
- Peanuts: Use roasted, unsalted peanuts to add crunch and flavor without extra salt.
Why This Recipe Works
- Quick marinade with baking soda: In testing the recipe different ways, I found that an even 15 minutes with baking soda made the beef noticeably more tender.
- Velveting technique: Cornstarch soy sauce, rice vinegar, plus a pinch of baking soda in the marinade is a restaurant secret that locks in moisture and flavor.
- Layered stir-fry: Searing the beef first keeps it from overcooking while you finish the vegetables.
- Bold sauce balance: The mix of vinegar, chili paste, honey, and Sichuan peppercorns hits sweet, spicy, sour, and savory in every bite.
- Small batch efficiency: No need to cook in batches if you use a wide skillet; it all fits and still gets a proper sear.
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
- Freeze for easy slicing: I like to pop my flank steak in the freezer for about 15 minutes before slicing. It firms up the meat just enough to make cutting those thin, even strips much easier.
- Sauce prep: Mixing the sauce ingredients ahead of time ensures everything is well combined. I give it a quick stir right before adding to the pan since the cornstarch can settle.
- Heat management: I start with high heat for searing the beef, then reduce to medium for the aromatics and vegetables. This helps control the cooking process and prevents burning.
- Timing is key: I aim to have my rice finished cooking just as the stir-fry is done. This way, everything’s hot and ready to serve at the same time.
- Adjust the heat: The recipe calls for a tablespoon of chili paste, but feel free to start with less and add more at the end if you prefer. It’s all about finding your perfect spice level.
- Peanut crunch: I usually hold back a handful of peanuts for serving. That little extra crunch is one of my favorite parts.
Recipe Variations
- Nuts: Cashews or almonds work as a substitute for peanuts. I’ve tried both, and while they change the flavor profile slightly, they still add that essential crunch.
- Additional Veggies: Sliced zucchini, mushrooms, green beans, or carrots can add a new dimension of flavor and texture. I particularly love adding water chestnuts for extra crispness.
- Grain Options: If you’re not in the mood for rice, try serving this over cauliflower rice for a low-carb option, or with noodles for a different texture.
- Sauce Variations: For a fruitier twist, try adding a tablespoon of hoisin sauce to the mix. Or, if you like it tangier, a splash of Chinese black vinegar works wonders.
Storing & Reheating
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- Reheating: Reheat gently in a skillet to preserve texture. Add a splash of water if the sauce has thickened too much.
The Origins of Kung Pao
The Kung Pao style has its roots in the Chinese culinary tradition, specifically from the Sichuan province. The dish originally featured chicken and was named in honor of Ding Baozhen, a Qing Dynasty official. His nickname, “Ding Gongbao,” gives the dish its name. “Gongbao” is an abbreviation of an appointment he held, known as “Taizi Shaobao,” which translates roughly to “Crown Prince’s Tutor,” while “Ding” is his family name. Over time, the dish has been adapted to include other proteins like beef, but the essence of the dish—its sweet, spicy, and savory flavors—remains true to its origins.
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.
Whether you’re a longtime fan of making Chinese cuisine or just getting started with homemade stir-fries, I think you’ll agree that this Kung Pao Beef recipe is a fantastic place to start. It’s a dish that proves you don’t need a wok or years of experience to create something truly delicious. So fire up that skillet, embrace the sizzle, and get ready to add a little spice to your weeknight dinner routine! I hope you’ll try it. And if you do, please come back and leave a comment or rating-I’d love to hear how it turned out for you!
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!