Kung Pao Beef

4.41 from 10 votes

Kung Pao Beef is a classic Szechuan recipe with tender beef, roasted peanuts and vegetables in a spicy, flavorful Kung Pao sauce. This homemade takeout classic is ready in under 20 minutes and is healthy and flavorful.

Prep Time15

Cook Time5

Additional Time20

Total Time40

Course: Beef

Cuisine: Chinese Recipes

Keyword: Kung Pao Beef

Servings: People

Author: Bee Yinn Low

Ingredients

10 ounces beef tenderloin sliced
3 tablespoons roasted peanuts
6-8 dried red chilies seeded halved
3 tablespoons vegetable oil
5 slices peeled fresh ginger
2 cloves garlic sliced diagonally
1 stalk scallion cut into rings

MARINADE

1 tablespoon cornstarch
2 teaspoons soy sauce
1 tablespoon Chinese Shaoxing rice wine
1 teaspoon sesame oil

SAUCE

1 1/2 tablespoons soy sauce
1 teaspoon dark soy sauce
2 teaspoons sugar
1 teaspoon Chinese black vinegar
2 tablespoons water
1 teaspoon cornstarch

US Customary - Metric

Instructions

Cut the beef into thin slices, rinse them under water, and pat dry with paper towels. Marinate the beef slices with cornstarch, soy sauce, Chinese Shaoxing rice wine, and sesame oil. Cover the meat with plastic wrap and let it marinate for 20 minutes.
Mix the sauce ingredients in a bowl and whisk well. Set aside.
Heat a frying pan (or skillet) with one tablespoon of oil over medium-high heat. Stir-fry the marinated beef until it is halfway cooked or turns brown. Remove the beef and set aside. Clean the frying pan and heat it with two tablespoons of oil. Add the ginger and garlic slices, giving them a quick stir before adding the dried red chilies.
Continue stir-frying until the dried red chilies release their spicy aroma, then add the beef slices. Stir the meat a few times, then add the roasted peanuts.
Finally, add the sauce mixture and stir constantly until the meat is fully cooked and evenly coated with the sauce. Dish out and sprinkle scallions on top. Serve immediately with steamed rice.

Nutrition