Kung Pao Beef
A quick but luxurious dish filled with contrasting textures and a perfect balance of sweet, spicy, and savory Asian flavors.
Servings: 4 people
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.
Video
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
Calories: 591kcal | Carbohydrates: 55g | Protein: 35g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 68mg | Sodium: 1186mg | Potassium: 765mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1125IU | Vitamin C: 43mg | Calcium: 78mg | Iron: 3mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
