Description
A quick recipe for preparing classic Kung Pao Beef at home.
Ingredients
Scale
- 1 pound beef sirloin, thinly sliced
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 tablespoon vegetable oil
- 1/2 cup unsalted peanuts
- 1/4 cup dried red chilies, cut into 1-inch pieces
- 1 tablespoon Sichuan peppercorns
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1/4 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
Instructions
- Toss the sliced beef with 1 tablespoon soy sauce and cornstarch. Set aside for 10 minutes.
- Heat vegetable oil in a wok or large skillet over medium-high heat.
- Add peanuts, dried chilies, and Sichuan peppercorns. Stir-fry for 1 minute until fragrant. Remove from wok and set aside.
- Add the beef to the wok and stir-fry until browned, about 3-4 minutes. Remove beef and set aside.
- Add garlic and ginger to the wok. Cook for 30 seconds until fragrant.
- In a small bowl, whisk together chicken broth, 2 tablespoons soy sauce, rice vinegar, and brown sugar.
- Pour the sauce mixture into the wok. Bring to a simmer and cook until slightly thickened, about 1 minute.
- Return the beef and the peanut mixture to the wok. Toss to coat everything in the sauce.
- Stir in sesame oil. Serve immediately.
Notes
- Serve over steamed white rice for a complete meal.
- Adjust the amount of dried chilies based on your preference for heat.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8
- Sodium: 550
- Fat: 20
- Saturated Fat: 3
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 2
- Protein: 28
- Cholesterol: 75
Keywords: Kung Pao Beef, easy beef recipe, Chinese stir-fry, spicy beef, peanuts