The BEST Kung Pao Beef – Perfect for Dinner!
Kung Pao Beef is a bold, fiery dish that brings together crispy beef, crunchy peanuts, and dried chilies in a rich, tangy sauce. A perfect balance of heat, umami, and a touch of sweetness, this classic stir-fry is an irresistible choice for spice lovers.
The secret to its deep flavor lies in the combination of marinated beef, aromatic Sichuan peppercorns, and a silky sauce that coats every bite. The contrast of textures—from the crispiness of the beef to the crunch of the peanuts—adds to its addictive quality.
Served over fluffy jasmine rice, this dish delivers restaurant-quality flavor right from your kitchen. Whether you’re a longtime fan of Sichuan cuisine or trying something new, Kung Pao Beef is guaranteed to satisfy with its bold, complex taste.
Kung Pao Beef Ingredients: A Harmony of Flavor and Texture
Flank Steak – The foundation of this dish, delivering tender, juicy bites with a slightly crisp sear that locks in bold flavors.
Dried Red Chilies – These fiery gems bring a signature heat, infusing the dish with a smoky spice that defines its bold character.
Sichuan Peppercorn Powder – The secret to its unmistakable tingling sensation, adding depth and complexity with its citrusy, numbing heat.
Peanuts – A satisfying crunch that contrasts beautifully with the tender beef, enhancing the dish with a nutty richness.
Hoisin & Oyster Sauces – A dynamic duo that deepens the umami, lending a glossy finish and subtle sweetness to balance the heat.
Rice Vinegar & Soy Sauces – A perfect balance of tang and salt, intensifying the dish’s savory-sour profile while elevating its depth.
Garlic, Ginger & Scallions – The aromatic backbone, releasing layers of warmth and freshness that intertwine beautifully with the spicy, savory sauce.
Kung Pao Beef: Tips, Serving Suggestions & FAQ
Kung Pao Beef is a delicious and fiery stir-fry that masterfully balances heat, umami, and crunch. Below, you’ll find expert tips to perfect the dish, serving suggestions to enhance your meal, and answers to frequently asked questions.
Recipe Tips
1. Master the Beef Marinade for Tender Meat
The key to tender, flavorful beef is in the marinade. The combination of Shaoxing wine, oyster sauce, cornstarch, and a pinch of baking soda helps break down the meat’s fibers, resulting in an ultra-tender texture. Letting the beef marinate for at least an hour (or up to overnight in the fridge) ensures the flavors fully absorb and the meat stays juicy during cooking.
2. Use High Heat for the Perfect Sear
A hot wok is essential for achieving that signature crispy exterior on the beef. Before adding the beef, ensure the oil is shimmering but not smoking. Cook in batches if necessary to avoid overcrowding the wok, which can lower the temperature and cause the beef to steam rather than sear. Keeping the heat high ensures a beautiful caramelized crust while maintaining the beef’s tenderness.
3. Balance the Spice Level to Your Preference
Dried red chilies give this dish its signature heat, but their intensity varies. If you love spice, leave the seeds intact, or use extra chilies for a bolder kick. For a milder version, remove the seeds before cooking, or reduce the number of chilies used. Sichuan peppercorns add a unique numbing effect—if you’re new to them, start with a smaller amount and adjust to taste.
What to Serve with Kung Pao Beef
1. Steamed Jasmine Rice
A classic pairing, jasmine rice provides a neutral, slightly fragrant base that soaks up the flavorful sauce beautifully. The contrast between the fluffy rice and the bold, saucy beef makes for a perfect bite every time.
2. Stir-Fried or Steamed Vegetables
Balance the richness of Kung Pao Beef with a side of lightly stir-fried or steamed vegetables such as bok choy, snow peas, or baby corn. Their fresh, crisp texture complements the dish’s savory-spicy flavors while adding a nutritious touch.
3. Cucumber Salad with Sesame Dressing
A cool and refreshing cucumber salad with a light sesame dressing can provide a welcome contrast to the heat of the dish. The crispness of the cucumbers and the nutty sesame flavor help cleanse the palate between bites of spicy, savory beef.
FAQ
1. Can I use a different cut of beef?
Yes! While flank steak is ideal for its tenderness, other great options include sirloin, ribeye, or even skirt steak. Just be sure to slice the beef thinly against the grain for the best texture.
2. Is there a substitute for Shaoxing wine?
If you don’t have Shaoxing wine, you can use dry sherry or mirin as an alternative. If you prefer a non-alcoholic option, low-sodium chicken broth with a splash of rice vinegar works as well.
3. Can I make this dish vegetarian?
Absolutely! Substitute the beef with tofu, mushrooms, or even seitan. Firm tofu works best—press it to remove excess moisture before marinating and stir-frying to ensure it absorbs the flavors well.
4. How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, stir-fry over medium heat until warmed through, adding a splash of water or broth if needed to loosen the sauce. Avoid microwaving, as it can make the beef chewy.
Enjoy your homemade Kung Pao Beef with these expert tips and pairings! Whether you’re making it for a weeknight dinner or a special meal, this dish is sure to impress.
Kung Pao Beef
Ingredients
- For the Beef
- 12 ounces flank steak sliced into thin strips (1/4-inch thick)
- 2 teaspoons Shaoxing wine
- 2 teaspoons oyster sauce
- 2 teaspoons cornstarch
- 2 teaspoons neutral oil such as canola or avocado oil
- 1/8 teaspoon baking soda
- For the Sauce
- 3 tablespoons warm water or beef/chicken stock
- 1 tablespoon light soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon hoisin sauce
- 1 teaspoon cornstarch
- 1 teaspoon sugar
- 1/2 teaspoon Sichuan peppercorn powder
- 1/2 teaspoon dark soy sauce
- 1/2 teaspoon sesame oil
- For the Peanuts Skip if using pre-roasted peanuts
- 1 tablespoon neutral oil
- 1 cup raw peanuts shelled and skinned
- For the Stir-Fry
- 2 tablespoons neutral oil
- 5 dried red chilies deseeded and chopped
- 1 teaspoon fresh ginger minced
- 2 cloves garlic finely chopped
- 1/2 cup bell pepper diced (red, orange, or yellow)
- 2 scallions chopped (white and green parts separated)
Instructions
- Marinate the Beef: In a mixing bowl, combine the flank steak with Shaoxing wine, oyster sauce, cornstarch, oil, and baking soda. Ensure the beef is evenly coated, then allow it to marinate at room temperature for 1 hour.
- Prepare the Sauce: In a separate bowl, whisk together warm water (or stock), light soy sauce, rice vinegar, hoisin sauce, cornstarch, sugar, Sichuan peppercorn powder, dark soy sauce, and sesame oil. Stir well and set aside.
- Roast the Peanuts: Heat 1 tablespoon of oil in a wok over medium heat. Add the peanuts, stirring continuously for approximately 5 minutes until golden brown and fragrant. Remove from heat and continue stirring for an additional minute. Transfer to a plate and allow them to cool, where they will crisp up.
- Sear the Beef: Increase the heat to high and add 2 tablespoons of oil to the wok. Once hot, sear the marinated beef for about 1½ minutes per side until it forms a slightly crisp exterior. Remove the beef from the wok, leaving any residual oil behind.
- Sauté the Aromatics: Reduce the heat to low and add the dried chilies and minced ginger. Stir until aromatic, taking care to prevent burning. Introduce the bell peppers and the white portions of the scallions, cooking for 1–2 minutes until softened. Stir in the garlic and cook for an additional 20 seconds.
- Combine the Ingredients: Return the beef and its juices to the wok, increasing the heat to high. Stir-fry for about 30 seconds before giving the reserved sauce a final mix and pouring it into the wok. Stir continuously to coat all ingredients while deglazing the pan.
