Kung Pao Beef is a bold, flavorful Chinese stir-fry dish featuring tender beef, crispy peanuts, and spicy dried chilies in a savory, slightly sweet sauce. This dish is inspired by the famous Kung Pao Chicken, but with the rich, beefy flavor that pairs beautifully with the sauce. With the perfect balance of spicy, savory, and slightly tangy flavors, this dish is an absolute favorite for stir-fry lovers.

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Ingredients

For the Beef & Marinade:

• 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain

• 1 tablespoon soy sauce (for umami depth)

• 1 tablespoon Shaoxing wine (or dry sherry, for aroma & tenderness)

• 1 teaspoon cornstarch (helps to keep the beef tender & velvety)

• 1 teaspoon sesame oil (adds a nutty aroma & enhances marination)

For the Stir-Fry:

• 2 tablespoons vegetable oil (or peanut oil for extra flavor)

• 8-10 dried red chilies, cut into halves (adjust based on spice tolerance)

• 3 cloves garlic, minced

• 1-inch piece of ginger, minced

• 1 red bell pepper, sliced

• ½ yellow onion, sliced

• ¼ cup roasted peanuts (for crunch & nutty flavor)

• 2 green onions, chopped (for garnish & fresh aroma)

For the Kung Pao Sauce:

• 2 tablespoons soy sauce (base of the umami flavor)

• 1 tablespoon dark soy sauce (adds deep color & richness)

• 1 tablespoon rice vinegar (adds tangy brightness)

• 1 tablespoon hoisin sauce (adds a slight sweetness & complexity)

• 1 tablespoon sugar (balances out the spice & acidity)

• ¼ cup water (for the right consistency)

• 1 teaspoon cornstarch (to thicken the sauce)

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Instructions

Step 1: Marinate the Beef

1. Slice the flank steak or sirloin thinly against the grain to ensure tenderness.

2. In a mixing bowl, combine the beef slices with soy sauce, Shaoxing wine, cornstarch, and sesame oil.

3. Mix well to evenly coat the beef and let it marinate for at least 15-20 minutes while preparing the other ingredients.

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Step 2: Prepare the Kung Pao Sauce

1. In a small bowl, whisk together soy sauce, dark soy sauce, rice vinegar, hoisin sauce, sugar, water, and cornstarch.

2. Stir until the sugar dissolves and the cornstarch is fully incorporated.

3. Set aside for later use.

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Step 3: Cook the Beef

1. Heat 1 tablespoon of oil in a large wok or skillet over high heat until shimmering.

2. Add the marinated beef in a single layer and let it sear for 1-2 minutes without stirring to develop a good caramelized crust.

3. Flip and cook the other side for another 1-2 minutes until the beef is browned but not fully cooked through.

4. Remove from the pan and set aside.

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Step 4: Stir-Fry the Aromatics & Vegetables

1. Add the remaining 1 tablespoon of oil to the same pan.

2. Toss in the dried red chilies and stir-fry for about 20 seconds until they darken slightly and become fragrant.

   • 🔥 Pro Tip: Be careful not to burn the chilies, as they can become bitter.

3. Add the minced garlic, ginger, sliced onion, and red bell pepper to the pan.

4. Stir-fry for 1-2 minutes until the peppers are slightly tender but still crisp.

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Step 5: Combine Everything & Cook the Sauce

1. Return the seared beef to the pan.

2. Pour in the prepared Kung Pao sauce and stir everything well to coat evenly.

3. Cook for another 1-2 minutes, stirring occasionally, until the sauce thickens and the beef is cooked through.

4. Add the roasted peanuts and chopped green onions, tossing everything together for a final mix.

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Step 6: Serve & Enjoy

1. Transfer the Kung Pao Beef to a serving plate.

2. Garnish with extra green onions or sesame seeds if desired.

3. Serve hot with steamed white rice, jasmine rice, or fried rice for a complete meal.

4. Pair with a side of stir-fried greens or Asian cucumber salad for a refreshing contrast.

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Tips for the Best Kung Pao Beef

✅ Slice the Beef Thinly – Cutting against the grain keeps it tender.
✅ Do Not Overcook the Beef – Sear it quickly to retain juiciness.
✅ Toast the Dried Chilies First – This enhances their smoky aroma.
✅ Balance the Sauce – Adjust sugar and vinegar levels to your taste.
✅ Use Roasted Peanuts – Adds a signature crunch to the dish.

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Variations & Substitutions

🥩 Meat Options:

• Swap beef for chicken, shrimp, or tofu for a different twist.

• Try pork loin or lamb for a unique flavor.

🌶 Spice Level Adjustments:

• Reduce the dried chilies for a milder taste.

• Add Sichuan peppercorns for a tingling sensation.

🥦 Extra Vegetables:

• Add zucchini, snap peas, or baby corn for more color and crunch.

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Storage & Reheating

• Leftovers? Store in an airtight container in the refrigerator for up to 3 days.

• Reheat in a skillet over medium heat with a splash of water to loosen the sauce.

• Avoid microwaving for too long, as it can make the beef rubbery.

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Enjoy Your Homemade Kung Pao Beef!

This dish delivers restaurant-quality flavors right from your own kitchen! With spicy chilies, crispy peanuts, and tender beef, this is a dish you'll want to make again and again. 🔥🥩🍜

Serve it with rice, and you’ve got the perfect Asian-inspired meal. 👌 🍚

Would you like a vegetarian version or any modifications to this recipe? 😊