Kung Pao Beef
Kung Pao Beef is a classic Chinese recipe with tender beef, roasted peanuts, and crisp vegetables in a flavorful spicy Kung Pao sauce. This homemade steak recipe is simple, quick, & easy. It's a healthy, delicious dinner that's ready in less than 20 minutes.
Equipment
- 1 Wok
Ingredients
For the steak
- 16 ounces beef flank steak cut into thin slices
- ¼ cup cornstarch
- 1 teaspoon baking soda
For the sauce
- ¼ cup apple cider vinegar
- 2 tablespoons honey
- 2 tablespoons fish sauce
- 1½ tablespoons Frank's RedHot Sauce
- 1 tablespoon cornstarch
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground ginger
For the stir fry
- 2 tablespoons vegetable oil
- 6 dried red chilis
- 2 scallions sliced at an angle (plus more to garnish)
- 1 green bell pepper sliced lengthwise and cut in half
- ¾ cup peanuts roughly chopped
- salt optional, to taste
Instructions
- Coat the beef flank steaks in cornstarch and baking soda then set aside. (An easy way to do this is by placing both in a plastic bag and shaking it so that the cornstarch coats all the pieces.)
- In a bowl, whisk together the apple cider vinegar, honey, fish sauce, hot sauce, cornstarch, chili powder, garlic powder, onion powder, and ground ginger. Set aside for now.
- In a wok or large skillet over medium high heat, pour the vegetable oil and cook beef until done, about 1-2 minutes on each side. When you place the beef in the pan do not move it around for the first 1-2 minutes so you can get a nice brown crust.
- Remove beef and cook dried chilis for no longer than one minute before adding the scallions, green bell pepper, peanuts, and beef. Cook all together for 1 minute.
- Add in the sauce and cook for another two minutes.
- Plate and serve with chopped green onions as garnish, optional.
- Serve over rice. Add salt to taste.
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