Kung Pao Beef
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!
Reasons You’ll Love This Recipe
Loaded with Flavor: There’s just something about a spicy Asian dish that I can’t get enough of! I can’t decide which is better – this beef version or my classic Kung Pao Chicken. I also have a recipe for Kung Pao Brussels Sprouts and Kung Pao Shrimp that are definitely worth a try!
Takeout at Home: I know takeout can be convenient, but when you make this easy Kung Pao Beef at home, you get to control the spice level and all of the ingredients. Plus, it’s so much more delicious!
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!
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.
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.
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.
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.
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.
Kung Pao Beef Tips and Variations
Here are a few tips to help you make the most delicious Kung Pao Beef! If you love spicy, this recipe is for you. It’s over-the-top flavorful!
Meat: You can swap the flank steak for skirt steak or tri-tip!
Marinade: I recommend not marinating the beef for over 30 minutes, but if you do, keep it under 2 hours. Eventually, the marinade will break down the meat and make it tough.
Cinkiang Vinegar: You can replace the Chinkiang vinegar with more rice wine vinegar or leave it out altogether. It will taste similar.
Spice: Add more chopped red peppers to the stir fry if you like more spice.
Storing Leftover Kung Poa Beef
Kung Pao Beef makes great leftovers for lunches the next day!
Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezer: I don’t recommend freezing this dish. It’s best to enjoy it fresh or keep it in the fridge.
More Asian-Inspired Recipes
I love making copycat recipes of my favorite take-out recipes, like this Kung Pao beef, especially when they include Asian flavors! You can find all of my Asian recipes in one place, and here are a few of my go-to recipes.
Kung Pao Beef
Ingredients
Beef
1 ½ pounds flank steak, sliced into ½-inch by 2-inch slices¼ cup soy sauce¼ cup beef broth1 tablespoon cornstarch1 tablespoon chili paste2 teaspoons minced garlic, about 2 cloves2 tablespoons vegetable oil
Sauce
1 dried red chili, minced1 tablespoon ginger paste, or grated ginger2 teaspoons minced garlic, about 2 cloves¼ cup soy sauce¼ cup rice vinegar¼ cup beef broth2 tablespoons Chinkiang vinegar2 tablespoons brown sugar1 tablespoon red chili paste1 tablespoon cornstarch
Stir fry
2 tablespoons vegetable oil1 red bell pepper, sliced into 2-inch pieces1 green bell pepper, sliced into 2-inch pieces4 dried red chilis, diced¼ cup chopped peanuts¼ cup chopped green onions, more for garnish
Instructions
Notes
If you can’t find chinkiang vinegar, use more rice vinegar in its place.
In place of the flank steak, you can use skirt steak or tri-tip.