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Kung Pao Beef Recipe

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4.1 from 15 reviews

This Kung Pao Beef recipe offers a deliciously spicy and savory take on classic Chinese stir-fry, featuring tender sirloin steak, crunchy peanuts, and vibrant vegetables all cooked quickly in a hot wok or skillet and served over fragrant jasmine rice. Perfect for a flavorful weeknight dinner ready in just 30 minutes.

Ingredients

For the Beef and Marinade

  • 1 lb sirloin steak, thinly sliced
  • 1 tbsp cornstarch (for tenderizing the steak)
  • 2 tsp baking soda (for tenderizing the steak)
  • 2 tbsp peanut or chili oil (divided)
  • Salt and pepper, to taste

For the Vegetables and Sauce

  • 1 yellow onion, chopped
  • 1 red pepper, chopped
  • 4 cloves garlic, minced
  • 1 tsp gingerroot, minced
  • 3 green onions, cut into 1-inch pieces
  • 1/3 cup roasted peanuts, chopped
  • 2 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 2 tbsp cooking sherry (or rice vinegar)
  • 1 tbsp brown sugar
  • 1 tbsp cornstarch

For the Rice

  • 1 cup jasmine rice
  • 1 1/4 cups water
  • 1 tsp butter
  • 1 pinch salt

Instructions

  1. Prepare the Steak: Optionally, freeze the sirloin steak for at least an hour to make it easier to slice thinly against the grain. Toss the sliced steak with 1 tablespoon cornstarch and 2 teaspoons baking soda to tenderize and set aside.
  2. Cook Jasmine Rice: Rinse the jasmine rice if desired, then add it to a rice cooker or pot along with 1 1/4 cups water, butter, and a pinch of salt. Cook until the liquid has been absorbed and the rice is fluffy. Set aside and keep warm.
  3. Brown the Beef: Heat 1 tablespoon of peanut or chili oil in a large skillet or wok over medium-high heat. Add the prepared steak, seasoning with salt and pepper. Stir-fry for about 2 minutes until the beef is browned but not fully cooked through. Remove beef from the skillet and set aside.
  4. Sauté the Vegetables: Add the remaining tablespoon of oil to the skillet. Add the chopped yellow onion and sauté for 2 minutes until softened. Add the chopped red pepper and continue to sauté for another 2 minutes. Then add the minced garlic, gingerroot, green onions, and chopped roasted peanuts; sauté for an additional minute to release their aromas.
  5. Make and Add the Sauce: In a small bowl, mix together 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 2 tablespoons cooking sherry (or rice vinegar), 1 tablespoon brown sugar, and 1 tablespoon cornstarch until smooth. Pour this sauce into the skillet with the vegetables and stir to combine.
  6. Combine Beef and Sauce: Return the browned beef to the skillet and toss everything together, stir-frying for about 1 more minute until the sauce thickens and coats the beef and vegetables evenly.
  7. Serve: Spoon the Kung Pao beef mixture over the cooked jasmine rice and enjoy immediately while hot.

Notes

  • Freezing the steak slightly before slicing helps achieve thin, tender slices for quick cooking.
  • If you prefer less spice, use peanut oil instead of chili oil and reduce the amount of garlic and ginger slightly.
  • For gluten-free option, substitute soy sauce with tamari and ensure oyster sauce is gluten-free.
  • You can replace cooking sherry with rice vinegar or a mild white vinegar if desired.
  • Stir cornstarch into the sauce to ensure it thickens properly when cooked.
  • Using a wok is ideal for high-heat stir-frying and quick cooking, but a large heavy skillet will work as well.

Find it online: https://dishcooks.com/kung-pao-beef-recipe/