Kung Pao Beef
Experience a bold fusion of fiery heat, savory umami, and nutty crunch with this irresistible Kung Pao Beef recipe. Featuring tender slices of marinated beef stir-fried with colorful bell peppers, aromatic ginger, garlic, and dried red chilies, this dish is brought to life with a rich, glossy sauce made from soy sauce, oyster sauce, and a splash of Shaoxing wine. Roasted peanuts add the perfect crunch, while a hint of sesame oil ties it all together. Quick to prepare, this Chinese takeout classic is ready in just 35 minutes, making it an ideal choice for a weeknight dinner. Serve it over a bed of steaming rice or noodles for a restaurant-quality meal at home that’s bursting with bold flavors and textures.
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Recipe Information
Ingredients
- 500 grams beef (sirloin or flank steak)
- 6 tablespoons soy sauce
- 2 teaspoons cornstarch
- 2 tablespoons Shaoxing wine (or dry sherry)
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons sugar
- 1 tablespoon rice vinegar
- 5 tablespoons chicken stock
- 8 pieces dried red chilies
- 60 grams peanuts (roasted, unsalted)
- 3 cloves garlic
- 1 thumb-sized piece ginger
- 1 medium-sized green bell pepper
- 1 medium-sized red bell pepper
- 3 stalks spring onions (scallions)
- 1 teaspoon sesame oil
- 3 tablespoons cooking oil (vegetable or peanut oil)
Instructions
Slice the beef into thin strips, about 2-3 inches long. In a bowl, mix 2 tablespoons of soy sauce, 2 teaspoons of cornstarch, and 2 tablespoons of Shaoxing wine. Add the beef strips to this marinade and let marinate for 15 minutes.
In a small bowl, prepare the sauce by combining the remaining 4 tablespoons of soy sauce, dark soy sauce, oyster sauce, sugar, rice vinegar, and chicken stock. Set aside.
Cut the green and red bell peppers into bite-sized pieces. Finely chop the garlic and ginger. Slice the spring onions into 1-inch lengths, separating the white and green parts.
Heat 2 tablespoons of cooking oil in a wok or large skillet over high heat. Add the marinated beef and stir-fry for 2-3 minutes until browned. Remove the beef from the wok and set aside.
In the same wok, add the remaining 1 tablespoon of cooking oil. Stir-fry the dried red chilies until they darken slightly and become aromatic, about 30 seconds. Be careful not to burn them.
Add the garlic, ginger, and the white parts of the spring onions to the wok. Stir-fry for 1 minute until fragrant.
Toss in the green and red bell peppers. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still crisp.
Return the beef to the wok and pour in the prepared sauce. Stir everything together and cook for 1-2 minutes until the sauce thickens and coats the ingredients evenly.
Turn off the heat, and stir in the peanuts, green parts of the spring onions, and sesame oil.
Serve hot over steamed rice or noodles, and enjoy your homemade Kung Pao Beef!
Nutrition Facts
Calories |
2054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.9 g | 156% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 380 mg | 126% | |
| Sodium | 5325 mg | 232% | |
| Total Carbohydrate | 69.4 g | 25% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 21.4 g | ||
| Protein | 164.4 g | 329% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 3684 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
