Kung Pao Beef: A Spicy-Savory Sichuan Classic with a Twist

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Introduction:

Kung Pao Beef is a bold and flavorful Chinese stir-fry dish known for its addictive sweet, savory, and spicy sauce. Inspired by the traditional Kung Pao Chicken, this beef version is all about tender strips of meat, crunchy peanuts, fresh vegetables, and a glossy sauce packed with garlic, ginger, soy, and chili heat. It’s a quick, satisfying dish perfect for busy weeknights or an elevated homemade takeout experience.

Origin:

Kung Pao (also spelled Gong Bao) originates from Sichuan Province in China, traditionally made with diced chicken, Sichuan peppercorns, and dried chilies. Named after Ding Baozhen, a Qing Dynasty official known as “Gong Bao” (Palace Guardian), the dish has since taken on many variations across the globe — including beef, shrimp, and vegetarian versions. The American-Chinese adaptation adds a slight sweetness and thickened sauce, making it especially comforting.

Ingredients (Serves 4):

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For the Beef Marinade:

  • 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 teaspoon cornstarch

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For the Stir-Fry:

  • 2 tablespoons vegetable oil
  • 6–8 dried red chilies (whole, deseeded if desired)
  • 1 bell pepper, diced (red or green)
  • ½ cup roasted unsalted peanuts
  • 2 green onions, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon Sichuan peppercorns (optional for authentic numbing heat)

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For the Sauce:

  • 2 tablespoons soy sauce
  • 1 tablespoon dark soy sauce (adds depth & color)
  • 1 tablespoon rice vinegar or black vinegar
  • 1 tablespoon hoisin sauce
  • 1 tablespoon sugar
  • 1 teaspoon sesame oil
  • ¼ cup water or chicken broth
  • 2 teaspoons cornstarch (to thicken)

Optional Add-Ins:

  • Sliced celery, carrots, or zucchini
  • Cashews instead of peanuts
  • A dash of chili oil for added heat
  • Swap beef with tofu or mushrooms for a vegetarian version

Instructions:

1. Marinate the Beef:

  • In a bowl, combine sliced beef with soy sauce, Shaoxing wine, and cornstarch. Let sit for at least 15 minutes (or up to 1 hour in the fridge).

2. Mix the Sauce:

  • In a small bowl, whisk all sauce ingredients together until cornstarch is dissolved. Set aside.

3. Stir-Fry:

  1. Heat 1 tbsp oil in a wok or large skillet over high heat.
  2. Add dried chilies and Sichuan peppercorns; stir-fry until aromatic (about 30 seconds).
  3. Add marinated beef and sear until browned and just cooked through, about 2–3 minutes. Remove beef and set aside.
  4. In the same pan, add remaining oil, garlic, ginger, and bell peppers. Cook for 1–2 minutes until just tender.
  5. Return beef to the pan. Stir the sauce again and pour it in.
  6. Stir-fry everything together for 1–2 minutes until the sauce thickens and coats the beef.
  7. Toss in peanuts and green onions. Stir to combine and serve immediately.

Tips for Success:

  • Slice beef thinly and against the grain for tenderness. Partially freezing the beef helps with thin slicing.
  • Don’t overcrowd the pan — high heat and quick cooking are key to a good stir-fry.
  • For a healthier version, reduce oil slightly and use low-sodium soy sauce.
  • Want more heat? Add chili garlic paste or crushed red pepper during cooking.

Serving Recommendations:

  • Serve hot over:
    • Steamed jasmine or white rice
    • Fried rice or noodles
    • Cauliflower rice for a low-carb option
  • Garnish with extra green onions, sesame seeds, or chopped cilantro.

Nutrition (Per Serving – Approximate):

  • Calories: 420
  • Protein: 30g
  • Fat: 24g
  • Carbohydrates: 20g
  • Sugar: 6g
  • Fiber: 2g
  • Sodium: 850mg

Note: Serving size and exact values will vary depending on ingredients used and serving portions.

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