Kung Pao Beef
Discover how to make a quick and easy kung pao beef that's packed with flavor. This 30-minute dish is perfect for a satisfying meal any night of the week.
Servings: 4
Equipment
- Skillet or Wok, Large
- Cheese Grater or Microplane
Ingredients
For the Stir Fry:
- 1 Pound flank steak thinly sliced against the grain into ¼-inch thick strips
- ½ Teaspoon salt
- ½ Teaspoon black pepper
- 2 Tablespoons cornstarch
- 2 Tablespoons vegetable oil
- 6 dried red chiles
- 1 yellow onion diced
- 1 red bell pepper cut into 1-inch pieces
- 2 green onions sliced
- ¼ Cup fresh cilantro
- ½ Cup roasted peanuts
- cooked rice for serving
For the Sauce:
- ¼ Cup soy sauce
- 1 Tablespoon mirin
- 1 Tablespoon sesame oil
- 2 Tablespoons dark brown sugar
- 2 Cloves garlic minced
- 1 Teaspoon ginger fresh grated
To Garnish (Optional):
- green onions sliced
- fresh cilantro chopped
- roasted peanuts chopped
Instructions
- Add the beef strips, salt and pepper, and cornstarch to a mixing bowl. Mix well and set aside.
- Whisk together the soy sauce, mirin, sesame oil, brown sugar, garlic, and ginger in a small mixing bowl.
- Heat the oil in a large skillet or wok over a high heat.
- Add the dried chiles and cook for 10 to 20 seconds or until fragrant.
- Add the onions and bell peppers and cook for 2 to 4 minutes.
- Add the beef and stir fry until browned, 4 to 6 minutes.
- Add the sauce, green onions, cilantro, and peanuts.
- Cook, stirring, for 1 or 2 minutes or until the sauce has thickened.
- Remove from the heat and serve immediately over hot cooked rice, garnished with more peanuts, green onions and/or cilantro if desired.
Notes
Grating the ginger: I love to use a microplane to grate fresh ginger into the sauce.
Easy steak slicing: Put the steak in the freezer for 30 minutes before slicing. It will slice much easier when partially frozen. For tender beef, make sure you slice it against the grain.
The taste test: Taste the sauce before you add it to the stir fry. If it's too salty, add more mirin.
Easy steak slicing: Put the steak in the freezer for 30 minutes before slicing. It will slice much easier when partially frozen. For tender beef, make sure you slice it against the grain.
The taste test: Taste the sauce before you add it to the stir fry. If it's too salty, add more mirin.
Nutrition
Calories: 369kcal | Carbohydrates: 21g | Protein: 32g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 68mg | Sodium: 1278mg | Potassium: 703mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1061IU | Vitamin C: 42mg | Calcium: 68mg | Iron: 3mg
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