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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

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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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Prep Time 15 minutes
Cook Time 10 minutes
Marinate Time 15 minutes
Total Time 40 minutes
Servings: 4
Course: dinner, Main Course
Cuisine: Chinese, Sichuan
Calories: 410
Ingredients Equipment Method Nutrition Notes

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

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)

Method
 

  1. 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.
  2. In a small bowl, whisk together all sauce ingredients until smooth and cornstarch is dissolved. Set aside.
  3. 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.
  4. Add remaining oil to wok. Stir in dried chilies and Sichuan peppercorns. Toast for 30 seconds until fragrant.
  5. Add garlic and ginger, stir quickly for 15 seconds. Add bell pepper and stir-fry for 1–2 minutes.
  6. 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.
  7. Serve hot over steamed rice or noodles. Garnish with extra green onions or sesame seeds if desired.

Nutrition

Serving: 250gCalories: 410kcalCarbohydrates: 21gProtein: 31gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 950mgPotassium: 620mgFiber: 3gSugar: 8gVitamin A: 900IUVitamin C: 45mgCalcium: 60mgIron: 3.5mg

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.

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