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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

By Maggie Zhu
5 from 1 vote
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4 servings
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}

Ingredients

Marinating

  • 12 oz 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 roasted peanuts
US Customary - Metric

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

  1. 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.

Nutrition

Serving: 1serving, Calories: 424kcal, Carbohydrates: 19.1g, Protein: 29.4g, Fat: 26.4g, Saturated Fat: 5.9g, Cholesterol: 47mg, Sodium: 574mg, Potassium: 539mg, Fiber: 2.5g, Sugar: 10.4g, Calcium: 47mg, Iron: 3mg