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 sauce. Ready in less than 30 minutes, it’s a family-friendly meal sure to satisfy all your takeout cravings!
Servings: 4
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