Description
Kung Pao Beef is a savory and spicy stir-fry dish inspired by Sichuan cuisine in China. This recipe combines tender beef slices, crunchy peanuts, and colorful vegetables in a bold and tangy sauce. The perfect balance of sweet, sour, salty, and spicy flavors makes Kung Pao Beef a favorite for many. Additionally, it’s quick to prepare, making it an excellent choice for weeknight dinners or special meals with loved ones.
Ingredients
1.For the Beef Marinade:
- 1 pound beef (sirloin or flank steak), thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
2.For the Kung Pao Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 2 tablespoons water
3.For the Stir-Fry:
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 3 dried red chilies, cut into small pieces (adjust to taste)
- 1 bell pepper (red or green), diced
- 1 zucchini, sliced
- 1 cup unsalted roasted peanuts
- 2 green onions, chopped
- 1 teaspoon Sichuan peppercorns (optional, for authentic flavor)
Instructions
Step 1: Marinate the Beef
To begin, combine soy sauce, Shaoxing wine, cornstarch, and sesame oil in a bowl. Add the thinly sliced beef and stir to coat evenly. Allow the beef to marinate for 15-20 minutes to tenderize it and infuse it with flavor.
Step 2: Prepare the Kung Pao Sauce
While the beef marinates, whisk together soy sauce, dark soy sauce, rice vinegar, hoisin sauce, sugar, cornstarch, and water in a small bowl. Setting the sauce aside now will save you time during the cooking process.
Step 3: Stir-Fry the Beef
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Once the oil is hot, add the marinated beef and stir-fry for 2-3 minutes until browned but still tender. Remove the beef from the wok and set it aside.
Step 4: Cook the Vegetables and Aromatics
Next, add another tablespoon of oil to the wok. Toss in the minced garlic, ginger, dried red chilies, and Sichuan peppercorns (if using). Stir-fry for about 30 seconds until fragrant. Then, add the bell pepper and zucchini, and continue stir-frying for 2-3 minutes until the vegetables are tender yet crisp.
Step 5: Combine Beef, Sauce, and Peanuts
Return the cooked beef to the wok and mix it with the vegetables. Pour the prepared Kung Pao sauce over the beef and stir everything well to coat. Let the sauce thicken slightly, which should take 1-2 minutes. Finally, add the roasted peanuts and green onions, tossing to combine before serving.
Notes
- Always slice the beef against the grain for maximum tenderness.
- Preheat the wok or skillet well to ensure quick and even cooking.
- For a less spicy dish, remove the seeds from the dried chilies before adding them.
- Stir continuously during cooking to prevent sticking or burning, as high heat is used.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 450
- Sodium: 850mg
- Fat: 25g
- Carbohydrates: 18g
- Protein: 32g