Serving Details
- Serving Size: 3–4 people
- Course: Main Course
- Cuisine: Chinese / Szechuan
- Spice Level: Medium to Hot
Recipe Description
The Kung Pao Beef Recipe | The Cook Book is a fiery, tangy stir-fry that blends juicy strips of beef with the zing of dried red chilies, crunchy peanuts, and bold Szechuan sauce. Inspired by traditional Chinese cuisine, this dish delivers the perfect punch of heat and flavor — quick to cook and deeply satisfying.
Cooking Time
- Preparation Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
Nutritional Ingredients
- Calories: ~410 kcal per serving
- Protein: 30g
- Fat: 22g
- Carbohydrates: 18g
- Sodium: Moderate to High (adjust soy sauce as needed)
Ingredients
- 400g beef steak (thinly sliced into strips)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar or white vinegar
- 1 tsp sugar
- 1/2 tsp sesame oil
- 2 tsp cornstarch
- 2 tbsp vegetable oil
- 8–10 dried red chilies
- 1 tsp ginger (finely chopped)
- 2 garlic cloves (minced)
- 1/2 cup roasted peanuts (unsalted)
- 1 green bell pepper (diced)
- 2 spring onions (sliced)
Cooking Instructions
- Marinate beef with soy sauce, oyster sauce, vinegar, sugar, sesame oil, and cornstarch. Set aside for 15 minutes.
- Heat oil in a wok or pan over high heat. Add dried red chilies and stir-fry for a few seconds until they darken.
- Add ginger and garlic; sauté until fragrant.
- Add the marinated beef and stir-fry until browned and cooked through (about 5–6 minutes).
- Toss in diced bell pepper, roasted peanuts, and spring onions. Stir-fry for 2 more minutes.
- Serve hot with steamed jasmine rice or noodles.
Serving Suggestion
Pair Kung Pao Beef with steamed rice, egg fried rice, or stir-fried noodles. Garnish with fresh spring onions or a sprinkle of sesame seeds for extra flavor.
FAQs
Q1: Can I substitute chicken for beef?
Yes, Kung Pao Chicken is a popular variation. Simply follow the same method using diced chicken breast or thigh.
Q2: How spicy is Kung Pao Beef?
It ranges from medium to hot. You can adjust the heat by reducing or increasing the dried red chilies.
Q3: Can I make this dish ahead of time?
Yes, but for best texture, stir-fry the beef fresh. The sauce can be pre-mixed and stored in the fridge.
