Ingredients (Serves 4)
For the Beef Marinade:
1 lb (450 g) beef sirloin or flank steak, thinly sliced
2 tablespoons soy sauce
1 tablespoon cornstarch
1 teaspoon rice wine or dry sherry
For the Stir-Fry Sauce:
3 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon oyster sauce
1 tablespoon rice vinegar
1 teaspoon sugar
1 teaspoon sesame oil
1 teaspoon cornstarch, dissolved in 1 tablespoon water
For the Stir-Fry:
2 tablespoons vegetable oil
3 dried red chilies, broken into pieces
2 garlic cloves, minced
1 tablespoon fresh ginger, minced
1 red bell pepper, diced
1 green bell pepper, diced
1/2 cup unsalted peanuts
3 green onions, sliced
Instructions
Marinate the Beef:
In a medium bowl, combine the soy sauce, cornstarch, and rice wine. Add the beef slices, toss to coat, and let marinate for 15–20 minutes.
Prepare the Sauce:
In a small bowl, mix soy sauce, hoisin sauce, oyster sauce, rice vinegar, sugar, sesame oil, and the cornstarch slurry. Set aside.
Cook the Beef:
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the marinated beef and stir-fry for 2–3 minutes until browned. Remove and set aside.
Stir-Fry the Vegetables:
Add the remaining oil to the wok. Stir-fry the dried chilies for 30 seconds, then add garlic and ginger. Cook until fragrant.
Toss in the red and green bell peppers and stir-fry for 2–3 minutes until slightly tender.
Combine Everything:
Return the beef to the wok and pour in the sauce. Toss everything together until the sauce thickens and evenly coats the beef and vegetables.
Add the peanuts and green onions, stirring well.
Serve:
Serve hot over steamed rice or noodles for a complete meal.
Tips for the Best Kung Pao Beef
For extra heat, add fresh chili slices or a pinch of Sichuan peppercorns.
Slice the beef against the grain for maximum tenderness.
Perfect for Weeknight Dinners
This quick and easy Kung Pao Beef is a flavorful meal that will become a family favorite. Spicy, savory, and packed with texture, it’s perfect for busy nights!
