Spicy Kung Pao Beef with Peanuts (Printable)
Bold Chinese stir-fry with tender beef, crispy peanuts, and vegetables in a spicy, savory sauce. 35 minutes, serves 4.
# What You'll Need:
→ Beef & Marinade
01 - 1.1 lbs flank steak, thinly sliced against the grain
02 - 1 tablespoon light soy sauce
03 - 1 tablespoon Shaoxing wine or dry sherry
04 - 1 teaspoon cornstarch
→ Vegetables & Aromatics
05 - 1 red bell pepper, diced
06 - 1 green bell pepper, diced
07 - 1 small zucchini, diced
08 - 3 spring onions, sliced with whites and greens separated
09 - 3 garlic cloves, minced
10 - 1 tablespoon fresh ginger, minced
11 - 8 to 10 dried red chilies, deseeded and halved
→ Sauce
12 - 2 tablespoons light soy sauce
13 - 1 tablespoon dark soy sauce
14 - 1 tablespoon Chinese black vinegar or balsamic vinegar
15 - 1 tablespoon hoisin sauce
16 - 1 tablespoon sugar
17 - 1 teaspoon sesame oil
18 - 2 teaspoons cornstarch
19 - 3 tablespoons water
→ Garnish & Nuts
20 - 0.5 cup roasted unsalted peanuts
21 - Spring onion greens, sliced
# How-To Steps:
01 - In a bowl, combine flank steak with soy sauce, Shaoxing wine, and cornstarch. Mix thoroughly and set aside to marinate for 15 minutes.
02 - In a small bowl, whisk together all sauce ingredients until smooth. Set aside.
03 - Heat 1 tablespoon oil in a large wok or skillet over high heat. Add the marinated beef in a single layer and sear for 1 to 2 minutes until browned. Remove and set aside.
04 - Add another tablespoon oil to the wok. Stir-fry dried chilies for 30 seconds until fragrant. Add garlic, ginger, and spring onion whites, stir-frying for 1 minute.
05 - Add bell peppers and zucchini. Stir-fry for 2 to 3 minutes until just tender.
06 - Return beef to the wok along with peanuts. Pour in the prepared sauce, tossing everything to coat. Stir-fry for another 1 to 2 minutes until the sauce thickens and beef is cooked through.
07 - Remove from heat. Garnish with spring onion greens. Serve immediately with steamed rice.
# Expert Advice:
01 -
- The sauce clings perfectly to each piece of beef, giving you that restaurant quality taste without having to change out of your pajamas.
- The contrast between tender beef, crunchy vegetables and toasted peanuts creates this incredible texture journey that makes your taste buds dance.
02 -
- Cooking the beef in batches rather than overcrowding the pan was the revelation that finally gave me that authentic restaurant texture instead of steamed meat.
- The sauce should be prepared right before cooking, not hours ahead, as the cornstarch can separate and lose its thickening power.
03 -
- Freeze the beef for 15 minutes before slicing to make it easier to get those paper thin cuts that professional chefs achieve.
- Keep all your prepped ingredients arranged in small bowls near your cooking area, because once that wok heats up, things move faster than you can open cabinets or drawers.