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Kung Pao Beef

Kung Pao Beef Recipes You'll Make Again and Again

If you enjoy Chinese cuisine, then you will really love making Kung Pao beef, as this dish is very simple to make. Given in this article is the recipe for this Chinese dish.
Mayuri Kulkarni
Last Updated: Aug 6, 2017
Kung Pao is a very special dish that can be prepared using chicken, shrimp, scallops, beef, and even with tofu. Kung Pao is a unique style of cooking meat with spicy ingredients like peppers and soy sauce. The specialty of this dish is the use of crunchy nuts like peanuts and cashews. The original recipe uses chicken, while adding tofu and shrimp are Westernized versions of this Chinese food. If you are a beef lover, you will surely love this recipe.
  • Teriyaki sauce, ½ cup
  • Cornstarch, 2 tbsp.
  • Crushed red pepper, 1 tsp.
  • Ground ginger, ½ tsp.
  • Beef flank steak, 2lb. (thinly sliced)
  • Vegetable oil, 1 tbsp.
  • Salted peanuts, ⅔ cup
  • Green onions, 4 (thinly sliced)
Take a large bowl and add Teriyaki sauce, cornstarch, red pepper, and ground ginger. Combine all the ingredients and then add the sliced flank steak to it. Coat the meat with the mixture thoroughly. Then, take a wok and add vegetable oil to it. Place it over high heat and then add the steak mixture to the heated vegetable oil. Cook the meat for about 7 minutes and keep stirring it constantly. Once the meat is cooked, sprinkle the salted peanuts, garnish with sliced onions and serve it with noodles or rice.
  • Boneless beef sirloin, 1½ lb.
  • Balsamic vinegar, 2 tbsp.
  • Brown bean sauce, 2 tbsp.
  • Bamboo shoots, 1 can (8 oz.)
  • Cashew nuts, ¼ cup
  • Cornstarch, 1 tbsp.
  • Corn oil, 2 tbsp.
  • Chicken broth, 1 cup
  • Egg white, 1
  • Ground black pepper, ½ tsp.
  • Grated ginger, ½ tbsp.
  • Soy sauce, 1 tbsp.
  • Minced garlic, 1 tbsp.
  • Sesame oil, 4 tbsp.
  • Rice wine, 4 tbsp.
  • Garlic granules, ½ tsp.
  • Salt, ½ tsp.
  • Scallions, 2
  • Red bell pepper, 1
  • Soy sauce, 2 tbsp.
  • Sugar, 1 tsp.
  • Roasted peanuts, ¼ cup
  • Small onion, 1
To prepare this recipe, first trim out any fat content from the steak and cut the beef into small one inch pieces. Then, take a large bowl and combine one tablespoon of soy sauce, two tablespoons of sesame oil, garlic granules, salt, one tablespoon of rice wine, lightly beaten egg white and black pepper. Mix the ingredients thoroughly and add the beef sirloin to it. Stir the mixture over the beef to coat it completely. Then cover the bowl with a plastic wrap and place the bowl in a refrigerator for about an hour, to marinate the beef.
Take a wok, add corn oil to it and place it over high heat. Once the oil heats, add ginger and minced garlic to it and cook the mixture until both the ingredients get infused into the oil. Later, add chopped bell pepper and scallions to the ginger-garlic mixture. Now, remove the beef from the refrigerator and add it to the mixture in the wok. Stir-fry the beef until it turns brown, for about 3 minutes. Then, add remaining rice wine, soy sauce, sugar, balsamic vinegar, sesame oil, brown bean sauce, chicken broth, and chopped bamboo shoots.
Add the cornstarch to some water and dissolve it properly. Then, add it to the beef and stir the mixture thoroughly. Once the liquid in the wok becomes thick, add peanuts and cashew nuts and stir all the ingredients together. Your delicious Kung Pao beef is ready to eat with steamed rice. It has 739 calories and the recipe makes 4 servings.
Traditional chinese kung pao chicken
Kung Pao Beef with Noodles