Kung Pao Beef

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Kung pao beef features tender beef strips with spicy chili peppers and crunchy peanuts in a savory sauce. --- ready in under an hour and so much better than takeout!

Prep Time 30

Cook Time 20

Total Time 50

Servings servings

Calories 378kcal

Ingredients

Marinated Beef

1-1/2 lbs beef sirloin, cut into thin 1-in strips
1 tablespoon rice vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon cornstarch

Stir Fry

2 tablespoons vegetable oil or canola oil
1 medium red bell pepper, cut into 1-in pieces
1 medium green bell pepper, cut into 1-in pieces
1 small bunch green onions, green/white parts cut into 2-in pieces
8-10 dried chili peppers (use a knife to cut peppers open for a spicier kick!)
4 medium cloves garlic, minced
1 tablespoon grated fresh ginger
1/4 cup low-sodium soy sauce
1/4 cup water
1/4 cup rice vinegar
2 tablespoons packed light brown sugar
1/2 cup roasted peanuts
Salt and pepper to taste
Hot steamed rice for serving

Instructions

Marinated Beef

Combine beef, rice vinegar, soy sauce, and cornstarch in a medium bowl. Allow to marinate 20 minutes at room temperature.

Stir Fry

Heat a large skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat pan. Add peppers and green onions to pan and saute 3-4 minutes, stirring occasionally until peppers are tender. Add chili peppers, garlic, and ginger and cook 1-2 minutes until fragrant.
Remove vegetables from pan and transfer to a bowl. Add remaining 1 tablespoon vegetable oil and swirl to coat pan. Add marinated beef and cook over medium-high heat, turning beef occasionally until golden-brown and cooked through.
Add cooked vegetables, soy sauce, water, rice vinegar, brown sugar, and peanuts. Toss kung pao several minutes until sauce is slightly thickened.
Season kung pao beef with salt if needed and several grinds of pepper. Serve warm over steamed rice. Enjoy!

Notes

Storing Instructions

Store kung pao beef in refrigerator up to 6 days.

Nutrition