Description
Kung Pao Beef
Bold, spicy, nutty, and savory stir-fry
Ingredients
For the Stir-Fry
-
1 lb sirloin, thinly sliced against the grain
-
2 tbsp vegetable oil (canola, peanut, or other high smoke-point oil)
-
8–10 dried red chilies
-
3 garlic cloves, minced
-
1-inch piece fresh ginger, minced
-
1 red bell pepper, thinly sliced
-
½ yellow onion, thinly sliced
-
¼ cup roasted peanuts
-
2 green onions, chopped (for garnish)
For the Sauce
-
2 tbsp soy sauce
-
1 tbsp dark soy sauce (or extra regular soy sauce)
-
1 tbsp rice vinegar (or white wine vinegar)
-
1 tbsp hoisin sauce
-
1 tbsp sugar (or brown sugar)
-
¼ cup water
-
1 tsp cornstarch
Instructions
1. Prepare the Sauce
-
In a small bowl, whisk together all sauce ingredients until cornstarch is fully dissolved. Set aside.
2. Sear the Beef
-
Heat 1 tbsp oil in a wok or large skillet over high heat until just smoking.
-
Add beef in a single layer. Let it sear 1 minute before tossing. Cook 2–3 minutes until browned but not fully cooked. Remove beef from pan.
3. Toast Chilies
-
Add remaining 1 tbsp oil. Stir-fry dried chilies for 30 seconds until fragrant and slightly darkened.
4. Cook Aromatics & Veggies
-
Add garlic and ginger; stir 20 seconds.
-
Toss in sliced onion and bell pepper; stir-fry 2–3 minutes until crisp-tender.
5. Combine Everything
-
Return beef and any juices to the pan.
-
Give sauce a quick whisk and pour over the mixture.
-
Add roasted peanuts. Stir-fry 1–2 minutes until sauce thickens, becomes glossy, and coats everything evenly.
6. Serve
-
Transfer to a platter. Sprinkle with chopped green onions.
-
Serve hot with steamed jasmine rice.
Notes
-
Milder: Remove chili seeds or reduce number of chilies.
-
Extra Spicy: Add Sichuan peppercorns or chili crisp.
-
Protein Swap: Chicken, shrimp, pork, or tofu work well.
-
Vegetables: Broccoli, snap peas, zucchini, or carrots can be added.
-
Gluten-Free: Use tamari or gluten-free soy sauce; check hoisin sauce label.