Kung Pao Beef
This Kung Pao Beef recipe is a symphony of flavors, featuring crispy seared beef, aromatic roasted peanuts, and fragrant dried chilies enveloped in a bold, tangy sauce. Perfectly paired with steamed jasmine rice, this dish delivers a satisfying balance of heat, sweetness, and umami.
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.
Notes
Final Touches: Once the sauce thickens and clings to the beef, mix in the roasted peanuts and the green portions of the scallions. If the sauce appears overly thick, incorporate a splash of water or stock to achieve the desired consistency. Stir briefly, remove from heat, and serve immediately alongside jasmine rice.