Most people have heard of and tried kung pao chicken, but have you heard of Kung Pao Beef? It’s the beefy version of kung pao chicken and on man is it delicious! It’s so quick and easy to make, packed with tons of flavors with a great (but not overwhelming) amount of heat!
Our kung pao beef recipe is not only easy to make, but come together in just 30 minutes. It’s the perfect weeknight dinner for busy nights. Just serve with a side of steamed rice or garlic noodles for a dinner that everyone will love!
How to Make Kung Pao Beef
Beef Ingredients
Beef Process
- Cut flank steak in half (with the grain), then thinly slice steak across the grain(on a bias) into 2 inch pieces.
- Transfer beef to a bowl and sprinkle with cornstarch, salt and Szechuan pepper. Toss together and set aside for 10 minutes.
- Place a large skillet over medium-high heat. Add 1 tablespoon oil and steak pieces. Sear steak on each side for 1 to 2 minutes (do this in batches to prevent overcrowding the pan).
- Remove steak from skillet and transfer to a plate.
Sauce Ingredients
Sauce Process
- Pour all sauce ingredients into a small bowl or liquid measuring cup.
- Whisk together.
Assembly Ingredients
Assembly Process
- Pour remaining oil into skillet and sauté onion and bell peppers for 2 to 3 minutes.
- Add garlic, ginger and dried chiles and continue to sauté for 1 to 2 minutes.
- Pour sauce over vegetable mixture and simmer for 1 minute, until sauce begins to thicken.
- Add beef back into skillet and stir together to coat. Lower heat to medium and simmer for 3 to 4 minutes.
- Stir peanuts and green onion into skillet until evenly distributed. Remove kung pao beef from heat and serve.
What is Chinese Black Vinegar?
Chinese black vinegar is a vinegar made from fermented steamed black rice. It’s is much more that an acidic hit to a dish, like most vinegars. It’s aromatic as well as acidic and adds a deep and delicious umami flavor to dishes. A small amount always goes a long way and we highly recommend having a bottle in your pantry for whenever you’re making Chinese takeout dishes at home. It really helps to provide an authentic flavor to each dish.
If you’re unable to find black vinegar, you can substitute it with a mixture of rice wine vinegar with a small splash of balsamic vinegar. The flavor won’t be the exact same, but the kung pao beef recipe will still be delicious.
Is Kung Pao Beef Healthy?
Kung pao beef is considered a healthier Chinese takeout dish because it’s neither breaded or deep fried.
Tips for Making Kung Pao Beef
- Freeze the flank steak for about 20 minutes before slicing, to help achieve the super thin and even slices of beef.
- Chinese black vinegar and Szechuan pepper are important components to the dish, and we highly recommend not skipping them.
- The beef in our kung pao beef recipe is easily replaceable with other proteins such as chicken and shrimp. Cooking times for alternative proteins will slightly vary, so plan accordingly.
- If you’re unable to find flank steak, NY strip steak or sirloin steak work very well.
- Make this dish up to 3 days ahead of time for an easy make ahead/reheat meal (leftovers taste fantastic too!).
- Adjust the heat based on personal preference by cutting the amount of chili paste and dried peppers used.
More Delicious and Easy Asian Recipes You Will Love
Kung Pao Beef
INGREDIENTS
beef
- 1 pound flank steak
- 1 tablespoon cornstarch
- 3/4 teaspoon salt
- 1/2 teaspoon Szechuan pepper
sauce
- 5 tablespoons water
- 2 1/2 tablespoons sugar
- 2 tablespoons Chinese black vinegar
- 2 1/2 tablespoons soy sauce
- 1 1/2 tablespoons chile paste
- 1 tablespoon dark soy sauce
- 1 tablespoon Shaoxing wine (or sherry cooking wine)
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
- 1/2 teaspoon Szechuan pepper
rest of dish
- 2 1/2 tablespoons neutral oil divided
- 1/4 chopped yellow onion
- 1 seeded and chopped red bell pepper
- 3 minced garlic cloves
- 1 tablespoon minced ginger
- 6 dried chiles halved crosswise
- 2/3 cup unsalted, dry roasted peanuts
- 1 green onion cut into 1 inch pieces
INSTRUCTIONS
- Cut flank steak in half (with the grain), then thinly slice steak across the grain(on a bias) into 2 inch pieces.
- Transfer beef to a bowl and sprinkle with cornstarch, salt and Szechuan pepper. Toss together and set aside for 10 minutes.
- Pour all sauce ingredients into a small bowl or liquid measuring cup. Whisk together.
- Place a large skillet over medium-high heat. Add 1 tablespoon oil and steak pieces. Sear steak on each side for 1 to 2 minutes (do this in batches to prevent overcrowding the pan)
- Remove steak from skillet and transfer to a plate.
- Pour remaining oil into skillet and sauté onion and bell peppers for 2 to 3 minutes.
- Add garlic, ginger and dried chiles and continue to sauté for 1 to 2 minutes.
- Pour sauce over vegetable mixture and simmer for 1 minute, until sauce begins to thicken.
- Add beef back into skillet and stir together to coat. Lower heat to medium and simmer for 3 to 4 minutes.
- Stir peanuts and green onion into skillet until evenly distributed. Remove kung pao beef from heat and serve.
NOTES
- Freeze the flank steak for about 20 minutes before slicing, to help achieve the super thin and even slices of beef.
- Chinese black vinegar and Szechuan pepper are important components to the dish, and we highly recommend not skipping them.
- The beef in our kung pao beef recipe is easily replaceable with other proteins such as chicken and shrimp. Cooking times for alternative proteins will slightly vary, so plan accordingly.
- If you’re unable to find flank steak, NY strip steak or sirloin steak work very well.
- Make this dish up to 3 days ahead of time for an easy make ahead/reheat meal (leftovers taste fantastic too!).
Did you make this recipe? We want to see!
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What KIND of dried chilis? I assume not ancho as they’ll add smoke…is arbol alright?
I usually use Thai dried chiles