Kung Pao Beef | The Recipe Critic

Kung Pao Beef is just like your favorite takeout but way tastier! This dish is loaded with flavor and so easy to make. Tender, marinated beef is stir-fried with veggies in a tangy, spicy Asian sauce for an unforgettable meal!

Ingredients Needed for Kung Pao Beef

Kung Pao Beef is a popular takeout meal with stir-frying meat and veggies in a spicy Asian-flavored sauce. It’s usually served over rice with peanuts and green onions. It might look like a long list of ingredients, but most are used multiple times, and many are pantry staples. All measurements are in the recipe card at the end of the post.

Beef and Marinade Ingredients

• Steak: Thinly slice flank steak into ½-inch by 2-inch slices.
• Soy Sauce: This umami sauce creates a flavorful base for the marinade.
• Beef Broth: Adds flavor while giving the marinade the right consistency.
• Cornstarch: Thickens the marinade.
• Chili Paste: Adds heat to the marinade.
• Garlic: For delicious garlic flavor.
• Oil: All good marinades have a little fat, so the beef cooks up juicy and tender. You can use vegetable, olive, sesame oil, or whatever you have.

Sauce Ingredients

• Dried Red Chili: The signature ingredient for Kung Pao recipes.
• Ginger: You can use ginger paste or freshly grated ginger for a punch of warmth.
• Garlic: Freshly minced is best!
• Soy Sauce: Brings out that authentic Asian flavor.
• Rice Vinegar: Adds a touch of tang to balance the spice and savoriness.
• Beef Broth: Provides the sauce with moisture and flavor.
• Chinkiang Vinegar: For deep, complex flavor and a bit of sweetness to round out the sauce. You can find this online or at your local Asian grocer.
• Brown Sugar: Balances the spiciness with a subtle sweetness.
• Red Chili Paste: This really packs in a punch of spice. Use a light hand at first. You can always add more later if you want more spice.
• Cornstarch: Thickens the kung pao beef sauce.

Stir fry

• Vegetable Oil: For stir-frying the vegetables and beef.
• Bell Peppers: A red bell pepper and a green bell pepper will add extra texture and heartiness.
• Dried Red Chilis: Adds even more spice to this meal!
• Garnish: Top your Kung Pao Beef with chopped roasted peanuts and green onions for crunch and extra flavor.

How to Make Kung Pao Beef

This Kung Pao Beef recipe is easy and straightforward. Give the beef a little time to marinate and get perfectly tender and flavorful. Then, it only takes about 15 minutes to have this on the dinner table!

1. Marinate the Beef: Prepare the marinade in a bowl and whisk together the soy sauce, beef broth, cornstarch, chili paste, and garlic paste. Pour the marinade over the beef in a bowl or sealable bag, toss to coat, and marinate for at least 30 minutes.
2. Make the Sauce: While the beef marinates, make the sauce. In a bowl, whisk together the minced red chili, ginger paste, garlic paste, soy sauce, rice vinegar, beef broth, chinkiang vinegar, brown sugar, red chili paste, and corn starch. Set aside.
3. Brown the Beef: When the beef is ready, heat the vegetable oil in a large skillet or wok over medium-high heat, remove the marinated beef, and discard the marinade. Add the beef to the hot skillet and cook, tossing periodically to brown the beef, about 4-5 minutes evenly.
4. Sauté the Veggies: Remove the beef from the skillet, add more vegetable oil if needed, and add the bell peppers, dried red chilies, peanuts, and green onions. Cook the vegetables, tossing frequently until they are tender and the peanuts are toasted.
5. Cook Everything Together: Add the beef back to the skillet along with the sauce mixture. Cook everything together until the sauce thickens. Remove the pan from heat and serve the kung pao beef with additional green onions for garnish.