Kung Pao Beef is just like your favorite takeout but way tastier! This dish is loaded with flavor and so easy to make. Tender, marinated beef is stir-fried with veggies in a tangy, spicy Asian sauce for an unforgettable meal!
Prep Time40 minutesmins
Cook Time20 minutesmins
Total Time1 hourhr
Course: Dinner, Main Course
Cuisine: Asian, Asian American
Keyword: kung pao, Kung pao beef
Servings: 6people
Author: Alyssa Rivers
Ingredients
Beef
1 ½poundsflank steak,sliced into ½-inch by 2-inch slices
Prepare the marinade in a bowl, whisk together the soy sauce, beef broth, corn starch, chili paste, and garlic paste. Pour the marinade over the beef in a bowl or sealable bag, toss to coat, and marinate for at least 30 minutes.
While the beef marinates, make the sauce. In a bowl, whisk together the minced red chili, ginger paste, garlic paste, soy sauce, rice vinegar, beef broth, chinkiang vinegar, brown sugar, red chili paste, and cornstarch. Set aside.
When the beef is ready heat the vegetable oil in a large skillet or wok over medium-high heat, take the marinated beef out of the marinade, and discard the marinade. Add the beef to the hot skillet and cook, tossing periodically to evenly brown the beef, about 4-5 minutes.
Remove the beef from the skillet, add more vegetable oil if needed, and add the bell peppers, dried chilis, peanuts, and green onions. Cook the vegetables, tossing frequently until they are tender and the peanuts are toasted.
Add the beef back to the skillet along with the sauce mixture. Cook everything together until the sauce thickens.
Remove the pan from heat and serve the kung pao beef with additional green onions for garnish.
Notes
Marinate the beef for at least 30 minutes but no longer than 2 hours.If you can’t find chinkiang vinegar, use more rice vinegar in its place.In place of the flank steak, you can use skirt steak or tri-tip.