Kung Pao Beef

Thinly sliced flank stank with ginger, jalapenos, green pepper, and roasted peanuts make up this Kung Pao beef recipe. Toss it all in a spicy sauce for loads of savory flavor elements.

Why this recipe works

Kung pao beef is a spicy stir-fry that you may have tried at your local Chinese takeout, much like kung pao chicken. In our version, we’re swapping out the dried chili (or in some dishes, Sechuan peppers) for jalapenos then throwing it together with flank steak, ginger, cilantro, green onions, and roasted peanuts.

For the sauce, a savory mix-up of Asian garlic chili, ketchup, sesame garlic, soy sauce, and Thai sweet chili really help to double down on the flavor profile.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

PEPPERS – We chose to use red jalapeno peppers instead of dried chilies. If using dried chili peppers, you can soak them in water for about 15 minutes before draining and adding them to the wok. We like using the jalapeños because they can be eaten rather than just being used for heat like dried chilies. You can also add in about 1 – 1 1/2 tsp of Sichuan peppercorns or a bit of Sichuan peppercorn powder if you’re looking for an even spicier dish. Red jalapenos are simply green jalapenos, which have had more time to ripen. That also means they have more time to develop capsaicin, which makes them spicier compared to green.

How to Make Kung Pao Beef

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Slice flank steak thin against the grain. Place sliced beef in a large bowl and sprinkle cornstarch over the meat. Using gloved hands, combine cornstarch with the meat and set aside while you make the sauce.
2. In a medium bowl, combine all sauce ingredients and whisk together until combined well.
3. Cut green pepper and red Jalapeno peppers into strips, removing pith and seeds.
4. Add vegetable oil to wok and heat over medium-high until hot and shimmering.
5. Add green pepper and red Jalapeno pepper strips to the hot oil and stir fry for 2 minutes.
6. Add ginger and red pepper flakes, tossing with peppers, cooking for about 1 minute.
7. Add meat to the wok and stir fry for approximately 5-6 minutes until most pink is gone.
8. Pour sauce into the wok and stir to combine with meat and vegetables.
9. Add cilantro, green onion, and peanuts and stir to combine.
10. Reduce heat to medium and cook for an additional 3-4 minutes.

Frequently Asked Questions & Expert Tips

Store leftovers in an air-tight container kept in the refrigerator for 3-4 days. Reheat in the microwave, adding a dash of water to loosen it up if needed.

Serving Suggestions

Serve kung pao beef over a bed of rice. Feel free to swap out veggies to suit your tastes. Sugar snap peas, red or yellow bell peppers, and broccoli make great substitutes but you can basically use whatever kind of vegetable you like in your stir fry. Enjoy!

More Related Recipes

• Szechuan Beef
• Mongolian Beef
• General Tso Chicken
• Stir Fried Spicy Beef
• Chinese Pepper Steak

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