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Kung Pao Beef Recipe

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4.8 from 20 reviews

A flavorful and spicy Kung Pao Beef recipe featuring tender sirloin stir-fried with crunchy peanuts, dried chilies, and vibrant vegetables in a savory, glossy sauce. Perfect for an authentic Chinese-inspired dinner served with steamed jasmine rice.

Ingredients

For the Stir-Fry

  • 1 lb sirloin, thinly sliced against the grain
  • 2 tbsp vegetable oil (canola, peanut, or other high smoke-point oil)
  • 8–10 dried red chilies
  • 3 garlic cloves, minced
  • 1-inch piece fresh ginger, minced
  • 1 red bell pepper, thinly sliced
  • ½ yellow onion, thinly sliced
  • ¼ cup roasted peanuts
  • 2 green onions, chopped (for garnish)

For the Sauce

  • 2 tbsp soy sauce
  • 1 tbsp dark soy sauce (or extra regular soy sauce)
  • 1 tbsp rice vinegar (or white wine vinegar)
  • 1 tbsp hoisin sauce
  • 1 tbsp sugar (or brown sugar)
  • ¼ cup water
  • 1 tsp cornstarch

Instructions

  1. Prepare the Sauce: In a small bowl, whisk together soy sauce, dark soy sauce, rice vinegar, hoisin sauce, sugar, water, and cornstarch until the cornstarch is fully dissolved. Set aside.
  2. Sear the Beef: Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until it begins to smoke. Add the sliced beef in a single layer and let sear undisturbed for 1 minute. Toss and continue cooking for 2 to 3 minutes until browned but not fully cooked through. Remove the beef from the pan and set aside.
  3. Toast Chilies: Add the remaining 1 tablespoon of oil to the pan. Stir-fry the dried red chilies for about 30 seconds until fragrant and slightly darkened, being careful not to burn them.
  4. Cook Aromatics & Veggies: Add minced garlic and ginger to the pan, stir-fry for about 20 seconds until aromatic. Then toss in the thinly sliced yellow onion and red bell pepper and stir-fry for 2 to 3 minutes until the vegetables are crisp-tender.
  5. Combine Everything: Return the seared beef and any accumulated juices to the pan. Give the prepared sauce a quick whisk, then pour it over the beef and vegetables. Add the roasted peanuts and stir-fry everything together for 1 to 2 minutes until the sauce thickens, becomes glossy, and evenly coats all ingredients.
  6. Serve: Transfer the Kung Pao Beef to a serving platter. Garnish with chopped green onions. Serve hot, ideally with steamed jasmine rice for a complete meal.

Notes

  • Use a high smoke-point oil like peanut or canola to achieve proper searing at high heat.
  • Adjust the number of dried chilies based on your preferred spice level.
  • Thinly slicing the beef against the grain ensures tenderness.
  • If you don’t have hoisin sauce, a mix of soy sauce and a bit of honey can work as a substitute.
  • Serve immediately to enjoy the best texture and flavor.

Find it online: https://mealsbykate.com/kung-pao-beef-recipe/