Description
This Kung Pao Beef recipe features tender flank steak strips marinated in a savory-sweet sauce, stir-fried with colorful bell peppers, onions, peanuts, and dried red chilis for a perfect balance of flavors and textures. Ready in just 50 minutes, this classic Chinese dish is spicy, aromatic, and ideal served over steamed white rice.
Ingredients
Beef and Marinade
- 1.75 pounds flank steak (sliced into ¼-inch thick strips)
- ¼ cup soy sauce
- 3 teaspoons cornstarch
- 3 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- ⅓ cup water
Vegetables and Aromatics
- 1 red bell pepper (deseeded and cut into small cubes)
- 1 green bell pepper (deseeded and cut into small cubes)
- ½ medium onion (cut into cubes)
- 3-4 cloves garlic (minced)
- 2 teaspoons ginger (minced or grated)
Other Ingredients
- 1-2 tablespoons vegetable oil (for frying)
- ¾ cup dry roasted peanut halves (lightly salted)
- 5 dried red chili peppers (deseeded, seeds can be left for extra heat)
- 1 teaspoon red pepper flakes (or to desired spice level)
- Sliced green onions (for garnish)
Instructions
- Prepare the Steak: Place the sliced flank steak strips into a large bowl to get ready for marinating.
- Make the Sauce: In a small bowl, whisk together the soy sauce and cornstarch until fully dissolved. Then add the brown sugar, rice vinegar, and sesame oil, whisking until well combined. Set aside.
- Marinate the Steak: Pour 2 tablespoons of the prepared sauce over the steak strips. Toss thoroughly to coat all pieces evenly. Allow the steak to marinate for 15 minutes to absorb the flavors.
- Prepare Remaining Sauce: To the leftover sauce in the small bowl, add the ⅓ cup water and stir until combined. Set this aside for later use in the stir-fry.
- Sauté the Vegetables: Heat a large skillet over medium-high heat. Add 1 tablespoon vegetable oil if needed. Sauté the cubed red and green bell peppers along with the onion for 3-5 minutes until they start softening. Add minced garlic and ginger, cooking for another 1-2 minutes until fragrant. Transfer the cooked vegetables to a clean bowl and set aside.
- Cook the Steak: In the same skillet over medium-high heat, add more oil if required. Sear the marinated steak strips for 2-3 minutes per side until browned, working in batches to avoid overcrowding. Transfer cooked steak to the bowl with the sautéed vegetables.
- Toast Peanuts and Chilis: Add the dry roasted peanuts and dried red chili peppers to the skillet. Cook while stirring for 30 seconds to 1 minute, being careful not to burn them.
- Combine and Simmer: Return the steak and sautéed vegetables to the skillet. Pour the remaining sauce on top and sprinkle with red pepper flakes. Stir to combine everything thoroughly. Reduce heat to low and simmer gently for 3-4 minutes until the sauce thickens and coats the ingredients.
- Garnish and Serve: Remove from heat, garnish with sliced green onions, and serve immediately over cooked white rice. Enjoy your flavorful Kung Pao Beef!
Notes
- For more heat, leave some seeds in the dried red chili peppers when de-seeding.
- You can substitute flank steak with sirloin or ribeye for a different texture.
- Serve with steamed jasmine or basmati rice to complement the flavors.
- Use low-sodium soy sauce to reduce salt content if desired.
- Stir-frying requires high heat and quick cooking—do not overcrowd the pan to ensure even searing.
