An authentic tasting kung pao beef that features juicy tender beef slices, crisp peppers and crunchy peanuts cooked in a rich sauce that is savory, sour, sweet, and spicy. The combination of flavors and textures makes it a standout in any home-cooked Chinese meal. {Gluten-Free Adaptable}
Kung pao beef is a variation of the classic Kung Pao Chicken, featuring tender beef stir-fried with crunchy peanuts, dried chilies, and a rich, tangy sauce.
Kung Pao is one of the major flavors from Sichuan cuisine, featuring a rich tangy sauce made with dried chili, Sichuan peppercorns, soy sauce, vinegar and plenty of aromatics. It’s often made into a stir fry made with a protein or vegetable, along with crunchy peanuts and large pieces of scallion. Traditionally it’s made with chicken. Over time, different variations have emerged, including Kung Pao Shrimp, Kung Pao Tofu, and Kung Pao Cauliflower.
Today I want to introduce this beef version, which has been one of my favorite ways to enjoy the kung pao flavor. The richness from the beef brings a deeper umami flavor while maintaining the signature Sichuan peppercorn-induced numbing tingling flavor. If you love bold, spicy, savory dishes, Kung Pao Beef is a must-try recipe.
Key ingredients explained
For the beef marinade
- Oyster sauce – Oyster sauce is a great ingredient to pair with the beef. It’s not a traditional ingredient in Sichuan cooking, but I found that it adds a ton of flavor.
- Baking soda – Baking soda is a common ingredient in Chinese cooking, especially in marinades. It tenderizes the meat and keeps it juicy during cooking.
For the kung pao sauce
- Distilled vinegar – Kung pao sauce usually calls for Chinese white vinegar, which is a transparent vinegar that is fruitier than distilled vinegar and stronger than Japanese rice vinegar. I have tried using Chinese vinegar and rice vinegar to replace it in the past, since it’s not a pantry item in my kitchen. Recently I have been trying with distilled vinegar and really loved the results.
- Shaoxing wine – A key ingredient for almost all Chinese stir fried dishes. You can also use dry sherry (not the sweet type) to replace it.
- Light & dark soy sauce – It’s the default combo in many Chinese dishes. We like to use the light soy sauce for umami and the dark type to add the dark brown color. For this dish, you can totally use a regular soy sauce to replace both without affecting the flavor.
- Sichuan peppercorns – The key ingredient in a kung pao sauce to add fragrance and the numbing sensation. I highly recommend the Sichuan peppercorn grinder from the Mala Market. It has the freshest Sichuan pepper and you can directly grind the pepper into the sauce. If you don’t have a grinder, simply use a mortar and pestle.
- Dried chili pepper – I used Chinese dried facing heaven chili peppers in this dish, but you can also use other types of dried chili pepper. I used whole peppers in my recipe for a milder flavor. For extra heat, you can cut the peppers to expose the seeds.
Mise en place
You should always prepare and gather all of your ingredients before starting the stir fry. When you start cooking, things move really fast and you want to have everything ready near your skillet. Your table should have:
- Marinated beef
- Mixed sauce
- Sliced pepper
- Toasted peanuts
- Aromatics and spices: dried chili pepper, Sichuan peppercorn, ginger, garlic, and scallion
Use raw peanuts to get the best texture
If you’re in a hurry, it’s easiest to use dry roasted peanuts. But for the best result, I highly recommend cooking with raw peeled peanuts. To cook them, add the peanuts into a small pot and add just enough oil to cover them. Cook from cold oil with medium heat until heated up, then turn to medium-low heat. Shake the pan frequently, cooking until the peanuts have turned light golden brown (they will keep cooking with the residual heat, so do not overcook them). Drain the peanuts and place them onto paper towels to cool off. The peanuts will be way more fragrant and have a great texture.
How to make kung pao beef
First, sear the beef with high heat. Since we use oyster sauce in the marinade, the beef will char very easily. So keep a close eye on it to prevent over-browning. When browning the beef, it is OK if the inside of the beef is still a little pink. It will keep cooking later when we add it back into the pan, so it will be fully cooked later.
After cooking the beef, saute the aromatics and spices to release the fragrance, then stir fry the pepper.
Then add back the beef and pour in the sauce. The sauce will thicken very quickly, so make sure you have the spatula nearby to stir everything together. Finally, add the peanuts and scallion greens. The peanuts will start to become soggy if soaked in the sauce for too long, so we only add them at the very end.
Kung Pao Beef pairs beautifully with steamed rice or a simple egg fried rice. You can also serve it alongside stir-fried greens for a complete meal.
Other takeout favorites
- Bourbon Chicken
- Tofu and Broccoli Stir Fry
- Garlic Fried Rice
- Peanut Noodles
- Shrimp Chow Mein (鲜虾炒面)
- Beef Chow Fun (干炒牛河)
Kung Pao Beef
Ingredients
Marinating
- 12 oz (340 g) flank steak
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 teaspoons Shaoxing wine (or dry sherry)
- 2 teaspoons oyster sauce (or soy sauce)
- 1/4 teaspoon baking soda
Sauce
- 2 tablespoons chicken broth
- 2 tablespoons distilled vinegar
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon light soy sauce (or soy sauce)
- 1 teaspoon dark soy sauce (or soy sauce)
- 2 tablespoons sugar
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
Stir-fry
- 3 tablespoons peanut oil (or vegetable oil)
- 6 dried Chinese chili peppers
- 3 scallions , cut into 1” (2.5 cm) pieces, white and green parts divided
- 3 garlic cloves , minced
- 2 teaspoons minced ginger
- 1/2 teaspoon crushed Sichuan peppercorns
- 1 red bell pepper , diced into 1/2” (1 cm) pieces
- 1/2 cup (50 g) roasted peanuts
Instructions
- Divide the flank steak evenly along the grain into two big pieces. Then slice each piece against the grain into 1/8” (3-mm) thick pieces. Transfer into a medium bowl and add the rest of the marinating ingredients. Mix well and let marinate while preparing the other ingredients.
- Mix the sauce ingredients in a medium bowl.
- Heat 2 tablespoons of oil over high heat in a large skillet or a wok. Once just smoking, add the beef pieces in an even layer. Sear the bottom until browned, 1 to 2 minutes. Flip to cook the other side for another 1 minute or so, until the beef is mostly cooked through. Transfer the beef onto a large plate.
- Add the remaining 1 tablespoon of oil, chili pepper, scallion whites, garlic, ginger, and Sichuan peppercorns. Stir and cook for 1 minute to release the fragrance.
- Add the bell pepper. Stir and cook for 1 minute.
- Return the beef to the pan. Stir the sauce again to dissolve the cornstarch completely, pour into the pan. Stir and cook until the sauce thickens and coats all the ingredients evenly.
- Add the peanuts and scallion greens. Toss to combine. Transfer everything to a large plate. Serve hot as a main dish.
Notes
- To make this dish gluten-free: Use dry sherry to replace Shaoxing wine, use tamari to replace soy sauce, and make sure to use a gluten-free oyster sauce.
