What is Kung Pao Beef?

Kung Pao Beef is a classic dish from the Sichuan province of China. It's a stir-fry known for its bold and complex flavors – a combination of sweet, savory, and spicy, with a satisfying crunch from peanuts. The dish typically includes Sichuan peppercorns, which create a unique tingling sensation in the mouth.

What is the difference between Mongolian Beef and Kung Pao Beef?

While both are popular Chinese-American dishes, Mongolian Beef and Kung Pao Beef are quite different. Mongolian Beef features sliced beef in a sweet and savory brown sauce, often with onions. Kung Pao Beef, on the other hand, incorporates a wider range of flavors – sweet, sour, spicy, and savory – and includes peanuts and vegetables like bell peppers. If you're looking for a simpler beef recipe, you might enjoy learning how to cook shredded beef , though the flavor profiles are distinct.

What is the difference between Kung Pao and General Tso?

General Tso's chicken (or beef) is usually deep-fried, resulting in a crispy coating. The sauce is typically thicker, sweeter, and less complex than Kung Pao sauce. Kung Pao is traditionally stir-fried and features the distinctive numbing spice of Sichuan peppercorns, which are not typically found in General Tso's.

What is Kung Pao vs Szechuan?

Szechuan (or Sichuan) refers to a style of cuisine from the Sichuan province of China, known for its bold flavors, especially the use of chili peppers and Sichuan peppercorns. Kung Pao is a specific dish within Szechuan cuisine. So, all Kung Pao dishes are Szechuan, but not all Szechuan dishes are Kung Pao.

Kung Pao Beef: 30-Minute Delicious, Easy Dinner!

Description

A classic Sichuan stir-fry with tender beef, crisp vegetables, peanuts, and a sweet, savory, and spicy sauce. Easy to make at home!

Ingredients

Scale

1 lb flank steak or sirloin steak
1 tablespoon soy sauce
1 tablespoon Shaoxing rice wine (or dry sherry)
1 teaspoon cornstarch
1/2 teaspoon ground white pepper
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon hoisin sauce
1 tablespoon sugar
1 teaspoon sesame oil
1/2 teaspoon ground Sichuan peppercorns (optional)
2 tablespoons vegetable oil
1 red bell pepper
1 green bell pepper
1 small onion
3 cloves garlic
1-inch piece of ginger
1/2 cup roasted peanuts

Instructions

1. Slice the beef against the grain into thin, bite-sized pieces.

2. In a medium bowl, combine the sliced beef with the marinade ingredients (soy sauce, rice wine, cornstarch, and white pepper).

3. Mix well and let the beef marinate for at least 15 minutes.

4. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat (optional velveting). Quickly stir-fry the marinated beef until lightly browned, then remove.

5. In a small bowl, whisk together the sauce ingredients: soy sauce, rice vinegar, hoisin sauce, sugar, sesame oil, and Sichuan peppercorns (if using).

6. Heat the remaining 1 tablespoon of oil in the wok or skillet over high heat.

7. Add the chopped onion, bell peppers, garlic, and ginger to the wok. Stir-fry for 2-3 minutes.

8. Return the partially cooked beef to the wok.

9. Pour the prepared sauce over the beef and vegetables.

10. Stir-fry everything together for another 2-3 minutes until the sauce thickens.

11. Add the roasted peanuts to the wok and stir-fry for another minute.

12. Taste and adjust the seasoning if needed.

13. Serve immediately over rice or noodles.

Notes

Adjust spice level to preference with chili flakes or chili garlic sauce. Substitute vegetables like broccoli, carrots, or mushrooms. Use chicken, tofu, or shrimp instead of beef.

Prep Time: 15 minutes
Method: Stir-Fry
Cuisine: Sichuan, Chinese

Nutrition

Serving Size: 1/4 of recipe

Keywords: Kung Pao Beef, beef stir-fry, Sichuan recipe, Chinese food, easy dinner, stir-fry recipe