Published:
Feb 9th 2025
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Last updated: Feb 9th 2025
Craving some Chinese takeout? Then you've got to try this dish! Thinly sliced flank steak, bell peppers, onions, scallions, crunchy peanuts, and spicy red chilies combine to create the classic takeout dish known as Kung Pao Beef.
This Kung Pao Beef is better than anything you'll ever get at a restaurant. Plus, it's quick and easy to make. It only takes about 30 minutes to whip up.
It goes perfectly with Teppanyaki fried rice, cauliflower rice, or brown rice. Either way, you'll have a tasty dish that will become one of your go-to dishes!
What is the difference between kung pao beef and Mongolian beef?
Kung Pao beef is a fusion of Chinese and American cuisine. It contains beef, vegetables, peanuts, and chilies. The chilies give kung pao beef a spicy flavor. In contrast, Mongolian beef contains onions and beef. It does not have a spicy flavor.
What is Kung Pao sauce made of?
Kung Pao sauce is made of coconut aminos, hoisin sauce, toasted sesame oil, brown sugar, rice wine vinegar, black pepper, cornstarch, and water. However, we swapped the water with beef broth to give the dish more flavor.
Is Kung Po hot?
Kung Pao beef is not spicy enough to burn your tongue. It is mildly spicy.
Why is it called kung pao chicken?
Kung Pao chicken comes from Sichuan Province. Researchers believe it is named after Ding Baozhen, the late governor of Sichuan Province and a member of the Qing Dynasty. Specifically, the name Kung Pao Chicken comes from his title, Gongbao.
Time & Serves
Ingredients
2 tablespoons Vegetable oil, divided
1 1/4 pounds Flank Steak, thinly sliced
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
1 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1 1/2 tablespoons Cornstarch
1 medium Red Bell Pepper, cut into 1-inch slices
1 medium Yellow Bell Pepper, cut into 1-inch slices
1 medium red Onion, cut into 1/2-inch pieces
1 medium Zucchini, halved, cut into 1/2-inch pieces
2 medium Scallions, cut at an angle
2 cloves of Garlic, minced
4 dried red Chilies, seeds removed, halved
1/2 cup roasted Unsalted Peanuts
3 tablespoons Coconut Aminos
1 1/2 tablespoons Hoisin Sauce
1 tablespoon toasted Sesame Oil
2 tablespoons Brown Sugar
2 tablespoons Rice Wine Vinegar
1/4 teaspoon Black Pepper
1 tablespoon Cornstarch
1/4 cup Beef Broth
Instructions
Put a tablespoon of vegetable oil into a large cast-iron skillet. Set it over medium-high heat.
Place the flank steak in a large bowl, then add salt, black pepper, garlic powder, onion powder, and cornstarch, and toss to coat the steak with the seasonings and cornstarch.
In batches, add the flank steak to the skillet in an even layer and cook it for 2–3 minutes per side.
Remove the flank steak from the skillet, place it on a plate, and set it aside.
Next, put the remaining tablespoon of vegetable oil in the same skillet. Add the bell peppers, red onions, and zucchini. Cook them for 4–5 minutes, stirring occasionally until they soften.
Add 3/4 of the scallions and all the garlic and cook them for 1 minute.
Add the red chilies and peanuts and stir to combine. Add the flank steak back to the skillet and stir to combine. Let it cook on low while you make the sauce.
Mix the coconut aminos, hoisin sauce, toasted sesame oil, brown sugar, rice wine vinegar, black pepper, cornstarch, and beef broth in a small bowl until combined.
Add the sauce to the skillet. Toss to coat the flank steak and vegetables in the sauce. Cook the Kung Pao Beef for 1 minute until the sauce thickens.
Remove the Kung Pao Beef from the heat, garnish it with the remaining scallions, and serve it over rice if desired.
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