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Homemade Kung Pao Beef with tender beef strips, red chilies, scallions, bell peppers, and peanuts in a glossy spicy-sweet sauce, served in a cast iron skillet.

Kung Pao Beef

This quick Kung Pao Beef delivers bold, spicy-sweet-savory flavors in just 30 minutes. Tender marinated beef stir-fried with crunchy veggies, peanuts, and a numbing Sichuan sauce creates a restaurant-quality dish you’ll crave again and again.
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Course: dinner, Main Course
Cuisine: Chinese, Sichuan
Keyword: Authentic kung pao beef, Hunan beef, Kung Pao Beef, Kung Pao beef ingredients, Kung pao beef recipe, Kung Pao beef vs Mongolian Beef, Szechuan beef
Prep Time: 15 minutes
Cook Time: 10 minutes
Marinate Time: 15 minutes
Total Time: 40 minutes
Servings: 4
Calories: 410kcal
Cost: $12

Equipment

  • Wok or skillet (At least 12-inch, for high-heat stir-frying)
  • Sharp knife (For slicing beef thinly)
  • Cutting board
  • Measuring spoons
  • Small bowls (For sauces and prepped ingredients)

Ingredients

For the Beef Marinade

  • 1 lb flank steak or sirloin - Thinly sliced against the grain
  • 1 tablespoon soy sauce - Use tamari for gluten-free
  • 1 tablespoon Shaoxing wine - Sub: dry sherry or chicken broth
  • 1 teaspoon cornstarch
  • ½ teaspoon baking soda - Tenderizes the beef

For the Sauce

  • 3 tablespoon soy sauce - Tamari if gluten-free
  • 2 tablespoon rice vinegar
  • 2 tablespoon brown sugar - Sub: monk fruit sweetener for keto
  • 1 tablespoon cornstarch - Arrowroot works too
  • 1 tablespoon black vinegar - Sub: 2 teaspoon balsamic vinegar
  • 1 teaspoon sesame oil

For the Stir Fry

  • 2 tablespoon oil - Avocado oil for high heat
  • 6–8 dried red chilies - Reduce for less spice
  • 1 tablespoon Sichuan peppercorns - Use less if preferred
  • 4 cloves garlic - Minced
  • 1 inch ginger - Minced
  • 1 bell pepper - Chopped; any color
  • ½ cup peanuts - Unsalted; sub cashews or skip for nut-free
  • 4 green onions - Sliced

Instructions

  • In a bowl, combine beef slices with soy sauce, Shaoxing wine, cornstarch, and baking soda. Massage into the meat and let it marinate for 15–30 minutes.
  • In a small bowl, whisk together all sauce ingredients until smooth and cornstarch is dissolved. Set aside.
  • Heat wok over high heat. Add 1 tablespoon oil and sear beef in a single layer for 1 minute undisturbed. Stir-fry for 1 more minute, then transfer to a plate.
  • Add remaining oil to wok. Stir in dried chilies and Sichuan peppercorns. Toast for 30 seconds until fragrant.
  • Add garlic and ginger, stir quickly for 15 seconds. Add bell pepper and stir-fry for 1–2 minutes.
  • Return beef to wok. Pour in sauce and stir until it thickens and evenly coats all ingredients. Add peanuts and green onions, stir for another 30 seconds.
  • Serve hot over steamed rice or noodles. Garnish with extra green onions or sesame seeds if desired.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.Feel free to add more of your favorite toppings.

Nutrition

Serving: 250g | Calories: 410kcal | Carbohydrates: 21g | Protein: 31g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 70mg | Sodium: 950mg | Potassium: 620mg | Fiber: 3g | Sugar: 8g | Vitamin A: 900IU | Vitamin C: 45mg | Calcium: 60mg | Iron: 3.5mg