Kung Pao Beef
This Kung Pao Beef Recipe is a healthier homemade take on the classic Chinese restaurant dish! Thin strips of beef are stir-fried with aromatics and warm spices and tossed in a sweet and tangy kung pao sauce. Ready in less than 30 minutes this szechuan beef is a family-friendly meal sure to satisfy all your takeout cravings! 
Kung Pao recipes have been a favorite of mine for as long as I can remember, and I love to treat myself to Chinese takeout every once in a while. However, most restaurant versions are made with not-so-great oils and can contain quite a lot of brown sugar. So, most of the time, I prefer to make kung pao recipes at home instead. My Kung Pao Cauliflower never disappoints. However, this Kung Pao Beef recipe is protein forward option that’s much healthier than takeout and is loaded with fiber to not only satisfy your taste buds but also keep you full! Even better, all the ingredients combine and cook in a single skillet in under 30 minutes, meaning you can have it on the table in less time than it takes to order takeout. Add a side of rice and steamed veggies, and the whole family will be eager to gather around the dinner table!
What Is Kung Pao Beef?
Kung Pao Beef, sometimes known as Szechuan beef, is a spicy, Szechuan dish that comes from the Sichuan province of China. You can find many variations of the traditional dish ranging from beef to chicken and even cauliflower. However, for this beef version, thin beef slices are cooked over very high heat until they’re nice and crispy. Then, we stir-fry the beef strips with lots of ginger, garlic, chilies, and Sichuan peppercorns, toss them in a salty, umami kung pao sauce, and finish with crunchy peanuts and crisp veggies.
Why You Will Love This Kung Pao Beef
- From start to finish this easy recipe is a quick stir fry option ready in less than 30 minutes, meaning it’s the perfect easy dinner and is sure to become a fast family favorite.
- Most Kung Pao recipes are cooked in peanut oil, soybean oil, or canola oil and are high in sugar, but this version uses heart-healthy avocado oil and is completely free from refined sugar.
- Leftovers store well. So, you can prepare a big batch at once and have quick meals you’ll look forward to eating throughout the week.
- With tender beef, veggies, and a sweet, tangy, savory sauce, this dish is far from boring, presenting a combination of delicious flavors that are even better than what you’ll find from your local Chinese restaurant.
- This Beef Kung Pao is high-protein, dairy-free, gluten-free, and can easily be made Paleo, too!
Ingredients You Need To Make This Kung Pao Beef
- Steak: I typically use flank steak, which is tender, flavorful, and fairly affordable. However, any cut of steak you like best will work.
- Soy Sauce: This is used in the steak marinade and Kung Pao sauce. I recommend dark soy sauce over light soy sauce for a bold, umami taste. Opt for a low-sodium variety to have more control over the flavor of the dish.
- Apple Cider Vinegar: We use this in the marinade and sauce to help tenderize the beef and add a sweet, tangy taste. If you don’t have apple cider vinegar on hand rice vinegar will also work.
- Baking Soda: This is my secret ingredient to creating a melt-in-your-mouth texture!
- Arrowroot Starch: This beautifully creates a nice thick kung pao sauce. Use corn starch if you’re unable to find arrowroot powder.
- Aromatics: Fresh garlic and fresh ginger create a sweet, tangy flavor base. Chop them finely to ensure there are no large chunks and every bite is infused with bold flavor.
- Chilies: I used dried Bird’s Eye chilies and crushed Sichuan peppercorns for an authentic, spicy taste.
- Veggies: I use red bell pepper and green onions for an authentic Kung Pao Beef recipe.
- Oil: I like to use avocado oil for stir-frying because it has a high smoke point and a mild flavor. If you do not have avocado oil then a light olive oil or vegetable oil can be used.
- Peanuts: I like to add a sprinkle of shelled, unsalted crushed peanuts for a subtle nutty taste and satisfying crunch.
- Balsamic Vinegar: adds extra depth and a touch of sweetness to the kung pao sauce
- Honey: A touch of honey in the sauce adds the perfect amount of sweetness to balance out all the spicy, tangy flavors in the rest of the dish without the need for refined sugar. It also creates a sticky consistency, allowing the sauce to cling to the beef and veggies. If needed, you can substitute pure maple syrup instead.
What Is The Best Cut Of Beef To Use For This Kung Pao Beef
Flank steak is the most popular cut of beef for Kung Pao and Szechuan recipes. It comes from the abdominal muscles of the cow just behind the plate and in front of the rear quarter. It’s long and flat and known for having a bold beefy flavor and chewy texture. More affordable than other cuts of beef, flank steak also takes on the flavor of the marinade well and cooks quickly over high temps without becoming dry. However, if you can’t find flank steak, skirt steak, hanger steak, flat-iron steak, and sirloin steak all make good alternatives.
Where to Buy Szechuan Peppercorns
You can typically find Szechuan peppercorns in the spice section of Asian grocery stores, and they’re sometimes available in the ethnic section of your local grocery store. They’re also known as Sichuan peppercorns and are small, dried red berries that come from the prickly ash tree. That said, if you can’t find them in person, Amazon is your next best bet!
How To Grind Szechuan Peppercorns
You can sometimes find already ground peppercorns. However, for the best flavor, I highly recommend grinding them yourself. Don’t worry. It’s quick and easy to do! To begin, sort through your peppercorns, and discard any black seeds that may have snuck into the package. Then, place your Szechuan peppercorns in a cold, dry pan. Toast them over medium-high heat, shaking the pan occasionally, until the peppercorns start to have a peppery aroma and look a little oily. Remove the peppercorns from the heat, and let them cool completely. Then, transfer them to a pestle and mortar or a coffee grinder, and grind them into a fine powder. Strain the crushed mixture through a fine mesh sieve to catch any larger chunks, and proceed with the recipe!
How To Make This Kung Pao Beef
- Combine the sliced beef, soy sauce, apple cider vinegar, and baking soda in a bowl. Once combined, leave the mixture to marinate for 10 minutes. In the meantime, prep the ginger, green onions, garlic, and pepper for the kung pao sauce ingredients. Then, stir the ingredients in with the spicy sauce mixture.
- Add the arrowroot to the beef mixture, and stir to ensure all the strips are well coated.
- Heat the oil in a wok or large skillet on high heat.
- Add the beef, working in batches as needed so as not to overcrowd the pan. Let the meat cook for 2-3 minutes or until golden. Then, flip the beef, and continue to cook for another 2 minutes before setting the beef on a plate. Repeat with the second batch of beef.
- Lower the heat to medium high, add the bell peppers, and cook for 4 minutes before adding in the garlic, ginger, ground peppercorns, and dried chilies. Then, cook for 1 minute or until the mixture is fragrant. Pour in the sauce, bring the liquid to a simmer, and let it simmer for 3-4 minutes.
- Add in the scallions, cooked beef, and peanuts, and cook for another 2 minutes. Then, serve warm, and enjoy!
You can find full step by step instructions in the recipe card below
Tips For Making This Kung Pao Beef
- Finding it tricky to slice the beef? Pop it in the freezer for 20-30 minutes, and use a sharp knife to create thin slices. When preparing your Szechuan beef recipe, slice the beef against the grain, or perpendicular to the muscle fibers to keep the beef tender. Then, bring it back to room temperature before you begin cooking, and continue with the recipe as normal.
- Use chicken breasts or chicken thighs in place of beef to create a Kung Pao chicken recipe, or make Kung Pao shrimp instead. Whatever protein you choose, keep a close eye on the dish, and adjust the cooking time as needed.
- If you’re unable to find dried bird’s eye chilies, you can use the fresh ones instead. Just remember to de-seed them first, as they can be quite hot!
- Make sure you add the dried peppercorns at just the right time in the cooking process. Adding them too early or directly into hot oil can cause them to burn, and can end up making the whole dish taste bitter.
- Make sure to allow your skillet plenty of time to get nice and hot before adding the beef. This is key to creating a nice sear and a light brown crust.
- Add a touch of sesame oil to your spicy Szechuan sauce for a unique taste.
- Allow the beef to rest for at least 5 minutes before adding it back to the pan. This allows the natural juices to redistribute, keeping the steak tender and juicy.
- Feel free to sprinkle a few roasted peanuts, sesame seeds, or green onions over the finished dish for extra crunch and a subtly nutty flavor.
Is This Kung Pao Beef Spicy
Yes, this szechuan beef is meant to have an authentic spicy flavor, making it a favorite meal for many spicy food lovers. However, you can easily adjust the spice level to suit your personal preferences. For instance, if you’re not a fan of spicy foods or are cooking for little ones, you can tone down the heat by skipping the Szechuan peppercorns and Bird’s Eye chilies or just use a little less. On the other hand, if you want an extra spicy dish, go ahead and add a bit more or include a dash of red pepper flakes or a little bit of chili oil in addition to the main ingredients.
Can I Add Other Vegetables To This Kung Pao Beef
Traditional Kung Pao beef doesn’t call for any other vegetables beyond the chilies and peppers included in this dish. However, if you want to bulk it up and add extra nutrients, feel free to add more options to the vegetable mixture. Broccoli, green bell peppers, zucchini, mushrooms, bok choy, asparagus, snow peas, water chestnuts, and carrots all make great options! Keep in mind that you may need to adjust the cooking time depending on what veggies you use. So, keep an eye on your dish, and adjust as needed, cooking until the veggies are tender.
What To Serve With This Kung Pao Beef
I love serving this szechuan beef over a bed of steamed rice, brown rice, ramen noodles, or vegetable lo mein to soak up all the tasty stir fry sauce and make it more filling. However, if you need to keep it Paleo-friendly or low carb, cauliflower rice works well, too. I don’t find it necessary to add a side, but you definitely can if you’re extra hungry or feeding a crowd! Try pairing your beef with options like crispy spring rolls, roasted broccoli, Asian grilled eggplant, or spicy Asian green beans for a meal no one can resist.
What About Leftovers
Store leftover szechuan beef for up to 4 days stored in an airtight container in the fridge or, you can freeze it for up to 3 months. Then, when you’re ready to eat, let the beef thaw in the fridge overnight. Reheat it in a microwave. Or, warm leftovers in a large pan or hot wok over medium-high heat for 1-2 minutes or until warm. As with most stir fries, one of the best ways to freshen dry kung pao sauce is to add a splash of water, beef broth, or chicken broth as needed to loosen it back up. It will taste as good as new!
Here are a few more Chinese cuisine-inspired recipes that you might enjoy:
If you make this Kung Pao Beef recipe let me know in the comment section below, I would love to hear what you think, or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Kung Pao Beef
Ingredients
- 1.5 lbs steak very thinly sliced into strips
- 1 tbsp coconut aminos (or tamari/soy sauce)
- 1 tbsp apple cider vinegar
- 1 tsp baking soda
- 2 tbsp arrowroot starch (or corn starch)
- 1 ½ inch piece ginger finely diced
- 4 cloves garlic minced
- 1 teaspoon ground sichuan peppercorns
- 4 dried bird’s eye chilies cut into ½ inch pieces
- 1 red bell pepper cut into 1 inch pieces
- 2 tbsp avocado oil
- 4 green onions cut into 1 inch long pieces
- ¼ cup peanuts
Kung Pao Sauce
- ¼ cup soy sauce
- 2 tbsp balsamic vinegar
- 2 tbsp apple cider vinegar
- 2 tbsp honey
Instructions
- In a bowl combine the sliced beef, soy sauce, apple cider vinegar and baking soda, stir and leave to marinate for 10 minutes, meanwhile prep the veggies (ginger, green onions, garlic and pepper) and stir together all of the sauce ingredients.
- Add the arrowroot to the beef and stir to ensure all of the strips are well coated
- Heat the oil in a wok or large skillet on high heat
- Add in the beef (work in two batches to not crowd the pan and ensure the beef has space to become crispy and browned in color). Cook the beef for 2-3 minutes until golden and then flip and cook for another 2 minutes on the other side before setting the cooked beef onto a plate and repeating with the second batch.
- Lower the heat to medium high, add the bell peppers to the pan and cook for 4 minutes before adding in the garlic, ginger, ground peppercorns and dried chilies and cook for 1 minute until fragrant. Pour in the sauce, bring to a simmer and leave to simmer for 3 to 4 minutes.
- Add in the scallions and peanuts and cook for 2 minutes. Serve
Leave a Reply