Ingredients Needed for Kung Pao Beef
Kung Pao Beef is a popular takeout meal with stir-frying meat and veggies in a spicy Asian-flavored sauce. It’s usually served over rice with peanuts and green onions. It might look like a long list of ingredients, but most are used multiple times, and many are pantry staples. All measurements are in the recipe card at the end of the post.
Beef and Marinade Ingredients
Steak: Thinly slice flank steak into ½-inch by 2-inch slices. Soy Sauce: This umami sauce creates a flavorful base for the marinade. Beef Broth: Adds flavor while giving the marinade the right consistency. Cornstarch: Thickens the marinade. Chili Paste: Adds heat to the marinade. Garlic: For delicious garlic flavor. Oil: All good marinades have a little fat, so the beef cooks up juicy and tender. You can use vegetable, olive, sesame oil, or whatever you have.
Sauce Ingredients
Dried Red Chili: The signature ingredient for Kung Pao recipes. Ginger: You can use ginger paste or freshly grated ginger for a punch of warmth. Garlic: Freshly minced is best! Soy Sauce: Brings out that authentic Asian flavor. Rice Vinegar: Adds a touch of tang to balance the spice and savoriness. Beef Broth: Provides the sauce with moisture and flavor. Chinkiang Vinegar: For deep, complex flavor and a bit of sweetness to round out the sauce. You can find this online or at your local Asian grocer. Brown Sugar: Balances the spiciness with a subtle sweetness. Red Chili Paste: This really packs in a punch of spice. Use a light hand at first. You can always add more later if you want more spice. Cornstarch: Thickens the kung pao beef sauce.
Stir fry
Vegetable Oil: For stir-frying the vegetables and beef. Bell Peppers: A red bell pepper and a green bell pepper will add extra texture and heartiness. Dried Red Chilis: Adds even more spice to this meal! Garnish: Top your Kung Pao Beef with chopped roasted peanuts and green onions for crunch and extra flavor.
How to Make Kung Pao Beef
This Kung Pao Beef recipe is easy and straightforward. Give the beef a little time to marinate and get perfectly tender and flavorful. Then, it only takes about 15 minutes to have this on the dinner table!
Meat: You can swap the flank steak for skirt steak or tri-tip! Marinade: I recommend not marinating the beef for over 30 minutes, but if you do, keep it under 2 hours. Eventually, the marinade will break down the meat and make it tough. Cinkiang Vinegar: You can replace the Chinkiang vinegar with more rice wine vinegar or leave it out altogether. It will taste similar. Spice: Add more chopped red peppers to the stir fry if you like more spice.
Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. Freezer: I don’t recommend freezing this dish. It’s best to enjoy it fresh or keep it in the fridge.
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