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Kung Pao Beef

A vibrant and satisfying dish combining juicy flank steak with a symphony of seasonings, delivering a burst of flavor that is both comforting and exciting.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese
Calories: 450
Ingredients Method Notes

Ingredients
  

Beef and Marinade
  • 1 pound flank steak Ideal for stir-frying; you could use sirloin or chicken as alternatives.
  • 2 tablespoons cornstarch Crucial for tenderizing the meat; can be substituted with arrowroot powder.
  • 1 teaspoon garlic powder Adds depth; fresh minced garlic works beautifully as well.
  • 1 teaspoon ginger powder A punch of warmth; fresh ginger is preferable if available.
  • Kosher salt Kosher salt and pepper Enhance flavor; sea salt and freshly cracked black pepper are excellent options.
Sauce
  • 1/4 cup ketchup Adds sweetness and depth; use a low-sugar variant for healthier choices.
  • 2 tablespoons Frank's Hot Sauce For a spicy kick; adjust to your liking or replace with chili paste.
  • 2 tablespoons apple cider vinegar Introduces acidity; rice vinegar is a fitting substitute.
  • 2 tablespoons soy sauce Essential for umami; coconut aminos work well for gluten-free options.
  • 2 teaspoons toasted sesame seed oil Enhances flavor complexity; regular sesame oil is an acceptable substitute.
Vegetables and Garnish
  • 2 tablespoons vegetable oil Needed for frying; can be adapted to olive oil or canola oil.
  • 4-6 red dried chiles They pack heat; adjust according to your personal spice tolerance.
  • 1 medium red bell pepper Vibrant color and sweetness; yellow or green bell pepper works too.
  • 1/2 cup unsalted roasted peanuts Offers a delightful crunch; cashews can be swapped in.
  • Fresh chopped parsley or cilantro Fresh chopped parsley (or cilantro) For garnish; both herbs give a fresh zing.
To Serve
  • Cooked rice Cooked rice You can swap it with quinoa or cauliflower rice for a low-carb option.

Method
 

Preparation
  1. In a large bowl, add the sliced flank steak and sprinkle with cornstarch, garlic powder, ginger powder, and a generous pinch of Kosher salt and pepper. Stir well to coat.
Make the Sauce
  1. In a small bowl, whisk together ketchup, Frank's Hot Sauce, apple cider vinegar, soy sauce, and toasted sesame seed oil. Set aside.
Cooking
  1. Heat vegetable oil in a large skillet over medium-high heat. Add the meat in a single layer and cook undisturbed for 2-3 minutes. You might need to cook it in two batches.
  2. Add the dried chiles and red bell pepper, and continue to stir-fry for 2 minutes.
  3. Add the sauce and stir to combine. Remove from heat and sprinkle with unsalted roasted peanuts and fresh herbs if desired. Serve over cooked rice and enjoy.

Notes

Serve Kung Pao Beef over a bed of fluffy white rice or sautéed vegetables. Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze in an airtight container for up to 2 months and reheat gently.