Kung Pao Beef Stir Fry Recipe

Why We Love This Stir Fry Recipe

If you love Kung Pao Chicken you will go crazy over our savory robust Kung Pao Beef Stir Fry Recipe! This recipe has the tantalizing flavor of most savory beef dishes yet with the spicy POW associated with Kung Pao Chicken from the Sichuan province of China. The spicy heat comes from a combination of Szechuan peppercorns and Chinese red peppers. You can reduce, or omit, one or the other to control the heat. Note, Kung Pao chilies are meant to be served on the plate for visual effect, but not necessarily meant to be eaten. They are HOT! One of the many great things about this recipe, however, is that it is super easy to tweak to your tastes! Unlike restaurant Chinese takeout versions, homemade stir-fried beef allows you to decrease or omit the spiciness.

Ingredients You Need

Sesame oil – a smooth and nutty cooking oil Flank steak – the perfect thin, lean, and budget-friendly cut of meat for stir-frying Cornstarch – to create a thick sauce without flour Scallions – green onions, chopped and divided Red bell pepper – seeded and chopped Chinese Tien Tsin chilies – or Thai bird’s eye dried red chilies Garlic – peeled and minced Ginger – freshly grated Cooking sherry – for a delicious depth of flavor (or rice wine) Soy sauce – low sodium is best, see note below Black bean garlic sauce – concentrated garlic gives the beef a super punch of savoriness Chinese black vinegar – beautifully tenderizes the steak Szechuan peppercorns – spicy! (Sichuan peppercorns) Roasted peanuts – to garnish (salted or unsalted peanuts)

Pro Tip: This combines black bean garlic sauce for depth, Chinese black vinegar for tang, and soy sauce. All three of these ingredients are very salty, so we suggest using low-sodium soy sauce, and do not add additional salt.

How to Make Kung Pao Beef Stir Fry

Cut the flank steak in half, against the grain. Then cut each half into very thin slivers. Pro Tip: Flash freezing the steak, to make it firm, makes the slicing process easier. If you have time, throw the flank steak in the freezer for 30 minutes before slicing. Next, toss the flank steak strips with 2 tablespoons of cornstarch and set aside. Chop the scallions, and separate them into whites and greens. Then chop the red bell pepper, mince the garlic, and grate the ginger. Set an extra-large skillet, or a wok, over high heat. Add 2 tablespoons of sesame oil to the skillet and swirl around to make sure it is completely coated in oil. Once the skillet is hot, sear the beef slices until seared brown on all sides. Move the beef slices to the side of the pan. Pour the remaining 2 tablespoons of sesame oil into the skillet, and add the scallion whites, red bell peppers, Chinese chilies, garlic, and ginger. Stir fry the vegetables for 3 to 4 minutes to soften. Now, pour the cooking sherry over the top of the vegetables, followed by the soy sauce, black bean garlic sauce, black vinegar, and Szechuan peppercorns. Mix the sauce and vegetables into the seared beef, making sure it is coated on all sides. If the sauce seizes up too much, add 2 to 4 tablespoons of water to the sauce to loosen. Once the sauce is to your desired consistency, add in the peanuts, and scallion greens. Gently stir to combine.

Recipe Variations

For a mild Kung Pao beef recipe you can reduce or leave out the spicy chile peppers and peppercorns. Traditionally red bell peppers are included in the dish. But you can use different bell peppers of any color. In a pinch, you can substitute black bean garlic sauce with hoisin or oyster sauce. White rice vinegar or a bit of balsamic vinegar can replace the Chinese black vinegar if not available. Leave out the cooking sherry for a stir-fry recipe without alcohol. Substitute with chicken broth or water, if you like. If you have a peanut allergy or just don’t like them, feel free to leave out the peanuts or serve on the side to let others add.

Serving Suggestions

Serve tender, spicy, savory, and saucy beef stir fry with fluffy white rice or brown rice. For a low-carb version of this Chinese dish, pair it with Roasted Cauliflower Rice or Broccoli Rice. Make it a complete family-style meal and enjoy it with homemade Veggie Lo Mein, Chinese Dumplings (potstickers), Panda Express Super Greens, and Egg Drop Soup. Serve everything in individual dishes and let everyone dig in!