Kung Pao Beef is a delicious Chinese dish that you can easily make at home. Imagine tender slices of beef mixed with crunchy peanuts and a spicy-sweet sauce, all stirred up in one pan. This dish is perfect for those who love a good mix of flavors and textures. The best part?
You don't need to be a chef to make it! With just a few simple ingredients and steps, you can have a tasty meal ready in under 30 minutes. Whether you're cooking for yourself or a crowd, Kung Pao Beef is sure to impress.
Why This Recipe Works
Firstly, this recipe is all about balance. The beef provides a hearty and rich flavor, while the peanuts add a crunchy contrast. The sauce combines salty, sweet, and spicy notes, making every bite a little adventure for your taste buds. You get a complex dish without the complex cooking process.
Secondly, it's incredibly versatile. Want to make it spicier? Add more chilies. Need it to be nut-free? Skip the peanuts. You can even throw in some veggies like bell peppers or snap peas for a more rounded meal. Plus, you can easily double or halve the recipe to fit your needs. With its quick cooking time and flexibility, Kung Pao Beef is a practical and delicious choice for any meal.
Ingredients
Beef Steak - Choose a tender cut like sirloin or flank steak. You'll slice this thinly against the grain. Substitute: Chicken or tofu for a different protein.
Bell Peppers - Adds color and a sweet crunch. Any color will do. Substitute: Zucchini or carrots.
Roasted Peanuts - For crunch and flavor. Substitute: Cashews or almonds.
Soy Sauce - For the marinade and sauce. Gives that umami flavor. Substitute: Tamari for gluten-free.
Dried Red Chilies - Adds the heat. Be cautious with the number of chilies depending on your spice tolerance. Substitute: Crushed red pepper flakes.
Tips
- Cut the beef thinly and uniformly for even cooking.
- Prepare all ingredients before you start cooking; the actual cooking is fast.
- Use a wok or a high-sided pan for best results.
- If you like it saucy, you can double the sauce ingredients.
- For a less spicy version, remove the seeds from the dried chilies.
How to Serve
Kung Pao Beef is versatile and can be served in various ways to complement its rich, spicy, and nutty flavors. It's often best enjoyed fresh off the wok and piping hot.
- With Steamed Rice: The traditional way. The rice absorbs the sauce nicely.
- With Noodles: Turn it into a noodle stir-fry for a one-pan meal.
- In Lettuce Wraps: For a lighter, low-carb option.
Similar Recipes
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Kung Pao Beef
Ingredients
- 1 pound beef steak thinly sliced
- 1 cup diced bell peppers
- ½ cup roasted peanuts
- ¼ cup soy sauce
- 6-8 dried red chilies
- 2 tablespoons vegetable oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Marinate Beef: Mix beef slices with 2 tablespoons of soy sauce and cornstarch. Let sit for 20 minutes.
- Prep Veggies: While beef is marinating, dice your bell peppers and gather your peanuts and chilies.
- Make Sauce: Mix remaining soy sauce with water in a bowl. Set aside.
- Cook Beef: Heat oil in a wok over medium-high heat. Add beef and cook until it's no longer pink. Remove and set aside.
- Cook Veggies: In the same wok, add a bit more oil if needed. Stir-fry bell peppers and chilies for 2 minutes.
- Add Flavor: Add minced garlic and ginger. Stir-fry for another minute.
- Combine: Add the beef back to the wok. Add peanuts.
- Pour Sauce: Pour the sauce mixture into the wok and stir well.
- Thicken Sauce: Cook for another 2-3 minutes until sauce thickens.
- Serve Hot: Dish it out and serve immediately with your choice of side.
Nutrition
Notes
- Cut the beef thinly and uniformly for even cooking.
- Prepare all ingredients before you start cooking; the actual cooking is fast.
- Use a wok or a high-sided pan for best results.
- If you like it saucy, you can double the sauce ingredients.
- For a less spicy version, remove the seeds from the dried chilies.