Go Back
–+ servings
white bowl with rice and sauteed kung pao beef with red bell pepper.
Print Recipe
5 from 2 votes

Kung Pao Beef

Beef is coated in a spicy, savory sauce and pan-fried to crispy perfection. This recipe is easy to make and can be ready to serve in less than 30 minutes, prep time included.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Asian
Diet: Low Lactose
Skill Level: Intermediate
Servings: 4 servings
Author: Rena

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.
    Thinly sliced pieces of uncooked beef strips on a white plate.
  • 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.
    Mixing together sauce in a small bowl.
  • 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.
    Cooking flank steak strips in a skillet.
  • 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.
    Red bell peppers cooking with steak in a skillet.

Video

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

Serving: 1serving | Calories: 390kcal | Carbohydrates: 15g | Protein: 31g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 68mg | Sodium: 1592mg | Potassium: 683mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1141IU | Vitamin C: 39mg | Calcium: 51mg | Iron: 3mg