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I always crave takeout, and one of my favorites is Kung Pao Beef, so I decided to make it. The beef is coated in a spicy, savory sauce and pan-fried to crispy perfection. Easy to make, ready to serve in less than 30 minutes, and it is meal-prep friendly.
Recipe Overview
My kids get so excited when I tell them I am making Kung Pao Beef. It takes me just about 30 minutes to put this dish together, is super easy to make, and you can easily swap the beef with either chicken or shrimp. I saute thin slices of seasoned beef with dried chilies and bell peppers and then toss them in a sweet, tangy and spicy sauce. I then finish it off with a topping of crunchy roasted peanuts and serve over white rice (for the kids), cauliflower rice or quinoa (for me).
For more takeout-inspired food, try my other kung pao recipes: Kung Pao Shrimp and Kung Pao Chicken!
Before you get started
Here are some helpful tips before you dive in and make this dish.
- Beef cut: There are other cuts you can use in place of flank steak, like Skirt Steak, sirloin, or flat iron steak.
- Slicing the beef: Slice the beef thinly across the grain for maximum tenderness.
- Don’t overcrowd: It’s important that the beef has plenty of room to cook in the pan, so it gets nice and crispy. Cook in two batches, as needed.
- Mild or spicy? If you want to make this more on the mild side, skip the dried chillies.
- Level up the flavor: Use fresh garlic and fresh ginger instead.
- If you have a wok, use it instead!
- Like the veggies more on the crisp and crunchy side? Add the peppers more towards the end.
Frequently Asked Questions
Mongolian beef is a stir-fry dish cooked in a sweet and savory sauce similar to kung pao beef; however, it is not usually spicy.
If you do not want to use beef, you can use chicken, shrimp, salmon bites, or tofu.
Yes. If you want to freeze leftovers, you can place them in a freezer-safe container in the freezer for up to 3 months.
No. If you do not like the feel of the crunchy roasted peanuts, then I suggest you skip it.
Ingredients Needed
Below is an ingredients overview of what I used. The full measurements are listed further down in the recipe card.
How to Make Kung Pao Beef
Get your wok or skillet heated because we’re about to make an amazing dinner! This homemade kung pao beef is packed with so much flavor that everyone will devour it!
1️⃣ Coat the beef
To a large bowl, add the sliced beef, sprinkle with cornstarch, garlic powder, ginger powder, and a generous pinch of salt and pepper. Stir well to coat.
✏️ Don’t forget to cut the beef against the grain and try to cut them all the same size. I like to pop the beef in the fridge for about 10 minutes after this step but it is not a must.
2️⃣ Make the sauce
In a small bowl, whisk the ketchup, hot sauce, vinegar, soy sauce or coconut aminos, and sesame oil. Set aside.
✏️ For the hot sauce, you can use Frank’s, sriracha, or any other brand of hot sauce you have on hand. I also recommend using either a low-sodium soy sauce or coconut aminos.
3️⃣ Cook the beef
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the meat in a single layer and cook undisturbed for 2-3 minutes. You might need to cook it in 2 batches.
✏️ Use any oil you have on hand. It doesn’t have to be vegetable oil. Avocado oil will work just fine, too. Also, do not overcook the beef at this point.
4️⃣ Add the veggies and sauce
Add in the chillies and red bell pepper and continue to stir-fry for 2 minutes. Add the sauce and stir to combine. Remove from the heat and sprinkle with peanuts and herbs, if you are planning on adding peanuts.
✏️ To keep the peppers more on the firm side, do not cook for more than 1-2 minutes. I also like to add some sliced green onions at this point.
Serving Suggestions and variations
- Serving: I like to enjoy this over brown or white rice or quinoa. For a low-carb option, you could also serve it over cauliflower rice or steamed vegetables.
- Other proteins: This recipe works with other types of protein, such as cubed chicken breasts or thighs, or shrimp. Just be sure to adjust the cook time.
- Add more veggies: To increase the nutrients and heartiness, consider sauteeing more veggies with the steak. Some great options are sliced zucchini, mushrooms, or onion.
Kung Pao Beef
Video
Ingredients
- 1 pound flank steak, thinly sliced against the grain into 1/4-inch thick strips
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Kosher salt and pepper, to taste
- 1/4 cup ketchup
- 2 tablespoons franks hot sauce, or to taste
- 2 tablespoons apple cider vinegar
- 2 tablespoons soy sauce, coconut aminos
- 2 teaspoons toasted sesame seed oil
- 2 tablespoons vegetable oil
- 4-6 red dried chiles, roughly chopped
- 1 red bell pepper, cut into sticks
- 1/2 cup unsalted roasted peanuts, roughly chopped
Optional:
- fresh chopped parsley , or cilantro
- cooked rice, To serve
Instructions
- To a large bowl, add the sliced 1 pound flank steak, sprinkle with 2 tablespoons cornstarch, 1 teaspoon garlic powder, 1 teaspoon ginger powder, and a generous pinch of Kosher salt and pepper. Stir well to coat.
- In a small bowl, whisk the 1/4 cup ketchup, 2 tablespoons franks hot sauce, 2 tablespoons apple cider vinegar, 2 tablespoons soy sauce, and 2 teaspoons toasted sesame seed oil. Set aside.
- Heat the 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the meat in a single layer and cook undisturbed for 2-3 minutes. You might need to cook it in 2 batches.
- Add in the 4-6 red dried chiles and 1 red bell pepper, and continue to stir-fry for 2 minutes.
- Add the sauce and stir to combine. Remove from heat and sprinkle with 1/2 cup unsalted roasted peanuts and herbs ( fresh chopped parsley ) if desired. Serve over cooked rice and enjoy.
Notes
- Storing: Once completely cool, place in an airtight container in the refrigerator for 3-4 days.
- Freeze: For extended storage, freeze in a labeled, freezer-safe container for up to about 3 months.
- Reheating: When reheating on the stovetop, use a non-stick pan over medium heat with a splash of water or broth to prevent sticking. Stir occasionally until thoroughly warmed. You can also microwave leftovers in a covered, microwave-safe dish in 30-second intervals, stirring between each interval.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage Recommendations
Leftover kung pao beef is great for a quick lunch or dinner the next day! Here’s how to store it:
- Storing: Once completely cool, place in an airtight container in the refrigerator for 3-4 days.
- Freeze: For extended storage, freeze in a labeled, freezer-safe container for up to about 3 months.
- Reheating: When reheating on the stovetop, use a non-stick pan over medium heat with a splash of water or broth to prevent sticking. Stir occasionally until thoroughly warmed. Alternatively, microwave leftovers in a covered, microwave-safe dish in 30-second intervals, stirring between each interval.
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- Asian Ground Chicken
- Teriyaki Chicken Meal Prep Bowls Recipe
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- Honey Sesame Chicken
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- Asian Chili Chicken Breast
- Asian Cucumber Salad
- Beef and Broccoli Stir Fry
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Super delicious
Loved this recipe. Quick and easy to make. Thanks Rena for a great recipe!
Thank you Brian. You are the best