Looking to spice up your dinner routine? This Kung Pao Beef recipe is a flavorful twist on the classic Chinese favorite. Loaded with tender slices of beef sirloin, crunchy peanuts, colorful bell peppers, and a bold, spicy sauce, it’s the perfect stir-fry to satisfy your takeout cravings right at home. Ready in under 30 minutes, it’s ideal for busy weeknights or a fun homemade Asian dinner.
Why You’ll Love This Recipe
Kung Pao Beef offers a perfect balance of sweet, savory, and spicy flavors. Whether you’re a stir-fry pro or just starting out, this easy recipe brings restaurant-quality results with simple ingredients and clear steps. Serve it over steamed rice for a complete, satisfying meal.
Ingredients You’ll Need
1 lb beef sirloin, thinly sliced
2 tbsp soy sauce
1 tbsp hoisin sauce
1 tbsp rice vinegar
1 tsp cornstarch
1/4 cup peanuts
1 red bell pepper, chopped
2 cloves garlic, minced
1 tbsp ginger, minced
2 tbsp vegetable oil
2-3 dried chili peppers (optional)
Green onions for garnish
How to Make Kung Pao Beef
Step 1: Marinate the Beef
In a bowl, whisk together soy sauce, hoisin sauce, rice vinegar, and cornstarch. Add the sliced beef and let it marinate for at least 15 minutes to tenderize and absorb the flavor.
Step 2: Prepare the Stir-Fry
Heat vegetable oil in a large pan or wok over medium-high heat. Add the minced garlic, ginger, and dried chili peppers (if using), stir-frying for about 1 to 2 minutes until fragrant.
Step 3: Cook the Beef
Add the marinated beef to the pan. Stir-fry until the meat is browned and cooked through, around 5 to 7 minutes. Stir constantly to avoid burning and to cook evenly.
Step 4: Add Bell Pepper and Peanuts
Add the chopped red bell pepper and peanuts. Continue stirring for another 2 to 3 minutes until the pepper is slightly tender but still crisp.
Step 5: Garnish and Serve
Remove from heat and garnish with sliced green onions. Serve hot over steamed white rice or noodles.
Expert Tips
Slice the beef thinly against the grain for extra tenderness
Roast the peanuts beforehand for more depth of flavor
Control the spice by adjusting the number of dried chili peppers
You can substitute the beef with chicken, shrimp, or tofu
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or microwave until warmed through. Add a splash of water or soy sauce if needed to freshen up the sauce.
Final Note
Kung Pao Beef is a quick and satisfying dish packed with bold flavors and the perfect mix of texture. Whether you’re cooking for family dinner or meal prepping for the week, this recipe is a must-try for lovers of Asian cuisine. Don’t forget to serve it with plenty of rice to soak up every last drop of that irresistible sauce!