Kung Pao Beef

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Kung Pao Beef brings together juicy slices of beef, crisp bell peppers, and roasted peanuts in an easy, 35-minute takeout-inspired dish. It’s a weeknight-friendly recipe with restaurant-level flavor.

Whenever I’m in the mood for bold, punchy flavors and a bit of heat, Kung Pao Beef hits the spot! It’s saucy, savory, and packed with that irresistible combo of tender beef, crunchy peanuts, and spicy chilies.

It’s got that sizzling, just-off-the-wok energy that makes it way more satisfying than takeout. And since it’s a beefy twist on our crowd-favorite Kung Pao Chicken, I love keeping both in rotation.

Why I love this recipe

This dish layers flavor in all the right ways without complicating the cooking. The sweet-spicy sauce clings to every bite, and it brings just enough heat to keep things exciting. It’s one of those meals that looks impressive but comes together with hardly any fuss.

If you are looking for more Chinese-inspired recipes, don’t miss my Instant Pot Lo Mein and Orange Chicken.

Ingredients

From sweet and savory to spicy and crisp, this ingredient list covers all the bases for a balanced and delicious stir-fry.

• Beef: Flank steak, sliced thin
• Sauce Base: Soy sauce, cornstarch, brown sugar, rice vinegar, sesame oil, and water
• Vegetables & Aromatics: Red and green bell peppers (cubed), onion (cubed), garlic (minced), and ginger (minced or grated)
• Cooking Oil: Vegetable oil
• Add-ins: Dry-roasted peanuts, dried red chili peppers, and red pepper flakes
• Garnish & Serving: Sliced green onions and cooked white rice

Step by step

1. Place steak strips in a large bowl. Set aside.
2. In a small bowl, whisk soy sauce and cornstarch until smooth. Add brown sugar, rice vinegar, and sesame oil. Mix well.
3. Set aside 2 tablespoons of the sauce and pour it over the steak. Toss to coat and marinate for 15 minutes.

1. Add water to the remaining sauce and stir. Set aside.
2. Heat a large skillet over medium-high heat. Cook bell peppers and onions for 3–5 minutes until slightly softened. Add garlic and ginger, cook 1–2 minutes. Transfer to a clean bowl.
3. In the same skillet, add oil if needed. Sear steak in batches, 2–3 minutes per side. Transfer to the bowl with the vegetables.
4. Add peanuts and dried red chilis to the skillet. Cook for 30 seconds, stirring constantly.
5. Return the steak and vegetables to the skillet. Pour in the sauce and add red pepper flakes. Stir and simmer on low for 3–4 minutes until the sauce thickens.
6. Top with sliced green onions and serve over white rice.

Variations

I like to change up this Kung Pao Beef recipe depending on what I’m craving or what’s in my pantry. Flank steak works perfectly, but sirloin or round steak can be used too. For a spicier kick, I increase the red pepper flakes or leave some seeds in the dried chilies.

If peanuts aren’t your favorite, cashews make a tasty substitute, or water chestnuts add crunch without nuts. Adding vegetables like snow peas, mushrooms, or broccoli adds more color and nutrition. Green onions can be used as a substitute for regular onions, providing a sharper flavor.

Serving suggestions

I typically serve Kung Pao beef over steamed white rice or garlic rice, but it’s just as tasty over noodles, such as chow mein.

If I’m feeding guests, I add egg rolls or pan fried pork dumplings to complete the meal. It’s a meal prep favorite too, just keep the rice separate so it doesn’t get mushy.

Storage

After letting it cool, store leftover Kung Pao Beef in an airtight container in the fridge for up to three days. To reheat, add a bit of water and stir while warming to keep the sauce smooth and the beef juicy.

If you try this recipe please comment and give it a 5-star rating below, I love hearing from you!