Published Jan 24, 2022 Updated Aug 19, 2024
Kung Pao Beef Recipe
Kung Pao Beef is a stir-fry Chinese dish made from marinated beef sliced and cooked with signature Kung Pao sauce, which is delicious with a spicy yet sweet and savory taste. Kung Pao Beef is a popular takeout dish in any local Chinese restaurant, as well as Kung Pao Chicken or Kung Pao Shrimp. The authentic Kung Pao Beef tastes spicy with a mouth-numbing sensation coming from Szechuan peppercorn and dried red chilies, similar to the taste of sesame beef and Szechuan beef. If you love spicy Chinese food, this is the perfect recipe for you. This homemade Kung Pao Beef recipe is easy to prepare. You can also adjust the spiciness by adding fewer dried red chilies as you like. This main dish is ready in less than 20 minutes with a few simple ingredients.
Ingredients For Kung Pao Beef Recipe
Kung Pao Beef calls for several simple ingredients:
Beef tenderloin, sliced Roasted peanuts Dried red chilies Vegetable oil Ginger Garlic Scallion
Marinate the beef with these seasoning ingredients:
Corn starch Soy sauce Chinese Shaoxing rice wine Sesame oil
Kung Pao sauce is key in this recipe:
Soy sauce Dark soy sauce Sugar Chinese black vinegar Water Corn starch
See the recipe card for full information on ingredients.
How To Make Kung Pao Beef
This quick and easy stir-fry beef dish takes less than 10 minutes to cook. First, marinate the beef in a bowl. Next, prepare the Kung Pao sauce. Heat the frying pan (or skillet) with oil, and stir-fry the marinated beef until the meat is halfway cooked, then remove and rest. Clean the frying pan and heat more oil. Add in ginger, garlic slices, and give a quick stir before adding the dried red chilies. Continue to stir fry until the dried red chilies smell spicy, then add in the beef slices. Keep stirring the meat a few times before adding in the roasted peanuts. Finally, add the sauce mixture and constantly stir the meat until fully cooked and coated with sauce. Serve the dish immediately with chopped scallions on top.
Cooking Tips
Cut the beef into thin slices so they cook fast and remain tender. I usually cut the beef slices 1/4-inch thick. To ensure the beef slices stay soft and tender after cooking, it is best to marinate the beef slices with both corn starch (or baking soda) and oil. Prepare the Kung Pao sauce in advance and make sure to not add extra water to it. The meat should be glossy and coated with thick sauce once cooked.
What To Serve With This Recipe
Serve this dish with steamed rice or noodles. For a wholesome Chinese meal and easy weeknight dinner, I recommend the following recipes. I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
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