The aroma of sizzling beef mingled with the nutty scent of roasted peanuts is enough to make anyone’s stomach rumble. Imagine a dish that balances heat and sweetness, all while packing a crunch that will have you reaching for seconds before you even finish your first plate. Welcome to the world of Kung Pao Beef, where every bite tells a story filled with flavor, warmth, and just the right amount of spice to keep things interesting. For more inspiration, check out this Ground Beef Casserole recipe.

This dish isn’t just a meal; it’s an experience! Picture this: it’s a Friday night, you’re winding down from the week, and you’re craving something comforting yet exciting. Kung Pao Beef fits the bill perfectly as it brings together bold flavors that dance on your palate while making your kitchen smell like a five-star restaurant. Get ready to impress friends or just treat yourself because this dish is about to become your new go-to!

You know that moment when you serve something so delicious that everyone around the table stops mid-conversation? That happened when I made Kung Pao Beef for my family last summer. hearty beef stew recipe The silence was golden until my cousin exclaimed, “I could swim in this sauce!”

this recipe

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Flank Steak: A tender cut that’s perfect for stir-frying; look for bright red color and minimal fat.

• Bell Peppers: Use colorful ones like red and green for visual appeal and crunch.

• Peanuts: Roasted unsalted peanuts provide the ideal crunch; choose fresh ones for maximum flavor. fresh lettuce wraps recipe.

• Green Onions: These add a fresh burst of flavor; chop them just before serving for vibrancy.

• Garlic: Fresh garlic cloves are key; they lend aromatic qualities that enhance the overall taste. savory garlic parmesan chicken.

• Ginger: Fresh ginger adds warmth and spice; peel it easily using the back of a spoon.

For the Sauce:

• Soy Sauce: Opt for low-sodium soy sauce to control saltiness without compromising flavor.

• Szechuan Peppercorns: These add a unique numbing spice; crush them lightly to release their oils.

• Rice Vinegar: This adds tanginess; don’t substitute it with regular vinegar as it alters the flavor.

• Brown Sugar: It balances the heat and acidity with its rich molasses notes; use packed brown sugar for best results.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Ingredients: Gather all ingredients and chop your flank steak into bite-sized pieces. steak noodles for a twist Dice bell peppers, mince garlic and ginger, and slice green onions.

Marinate the Beef: In a mixing bowl, combine sliced beef with soy sauce, rice vinegar, Szechuan peppercorns, and brown sugar. Let it marinate for at least 15 minutes to absorb those incredible flavors.

Sauté Aromatics: Heat oil in a large skillet over medium-high heat. Add minced garlic and ginger until fragrant—about 30 seconds will do—then remove them from the skillet temporarily.

Cook the Beef**: In the same skillet, add marinated beef in batches. Stir-fry until browned—about 4-6 minutes—making sure not to overcrowd the pan which can lead to steaming instead of searing.

Add Vegetables**: Toss in diced bell peppers along with sautéed garlic and ginger back into the skillet. Stir continuously until veggies are tender-crisp—this takes about 3 minutes.

Finish with Peanuts**: Finally, fold in roasted peanuts along with chopped green onions. Stir everything together until well combined—about 1 minute—and allow those flavors to marry beautifully.

Now you’ve created an enticing dish of Kung Pao Beef that’s bursting with flavors! Your kitchen smells divine, your mouth is watering at the sight of colorful veggies alongside juicy beef glistening in rich sauce—the anticipation builds as you prepare to serve this culinary masterpiece!

You Must Know

• Kung Pao Beef is not just a dish; it’s a flavor explosion
• The combination of tender beef, crunchy peanuts, and spicy sauce will leave your taste buds dancing
• Plus, it’s quick to prepare, making it perfect for busy weeknights or impressing guests

Perfecting the Cooking Process

Sear the beef first to lock in flavors, then stir-fry vegetables while preparing the sauce. This method ensures everything cooks perfectly and comes together harmoniously.

Add Your Touch

Feel free to swap the beef for chicken or tofu. Add extra veggies like bell peppers for color or experiment with heat levels by adjusting chili flakes. For more inspiration, check out this Sticky Honey Chicken recipe.

Storing & Reheating

Store leftover Kung Pao Beef in an airtight container in the fridge for up to three days. Reheat on the stovetop over medium heat for best results.

Chef's Helpful Tips

• Always use high-quality soy sauce for richer flavor; cheap versions can ruin the dish
• Don’t overcrowd the pan while cooking to ensure even browning
• A dash of sesame oil at the end adds an irresistible aroma and richness

Cooking this dish always reminds me of my friend who claimed she couldn’t cook, yet amazed everyone with her version of Kung Pao Beef at a potluck!

FAQ

What is Kung Pao Beef?

Kung Pao Beef is a spicy stir-fry dish featuring beef, peanuts, and vegetables in a savory sauce.

Can I make Kung Pao Beef gluten-free?

Yes, simply use gluten-free soy sauce instead of regular soy sauce.

How can I adjust the spice level?

Modify the spice by reducing chili flakes or adding more sugar for sweetness.

Print

Kung Pao Beef

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Hellen
• Total Time: 30 minutes
• Yield: Serves 4 people 1x

Print Recipe

Pin Recipe

Description

Experience the vibrant world of Kung Pao Beef, where tender flank steak meets crunchy peanuts and colorful bell peppers in a savory, spicy sauce. This quick and easy dish perfectly balances heat and sweetness, making it an ideal choice for weeknight meals or special gatherings. With its bold flavors and enticing aroma, you’re sure to impress your family and friends!

---

Ingredients

Scale 1x2x3x

• 1 lb flank steak, sliced into bite-sized pieces
• 1 cup bell peppers, diced (mixed red and green)
• 1/2 cup roasted unsalted peanuts
• 4 green onions, sliced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1/4 cup low-sodium soy sauce
• 1 tsp Szechuan peppercorns, crushed
• 2 tbsp rice vinegar
• 2 tbsp brown sugar

---

Instructions

1. Marinate the beef: Combine flank steak with soy sauce, rice vinegar, Szechuan peppercorns, and brown sugar in a bowl. Let it marinate for at least 15 minutes.
2. Heat oil in a large skillet over medium-high heat. Sauté garlic and ginger until fragrant (about 30 seconds), then remove from skillet.
3. In the same skillet, stir-fry marinated beef in batches until browned (4-6 minutes).
4. Add bell peppers back into the skillet along with sautéed aromatics. Cook until vegetables are tender-crisp (about 3 minutes).
5. Fold in peanuts and green onions; stir for another minute until combined.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main
• Method: Stir-frying
• Cuisine: Chinese

Nutrition

• Serving Size: 1 cup (250g)
• Calories: 350
• Sugar: 8g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 5g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 24g
• Cholesterol: 70mg