Kung Pao Beef (宫保牛肉)

宫保牛肉 (Kung Pao Beef) is a classic American Chinese dish known for its bold flavors and spicy kick. This dish features tender beef, crunchy peanuts, and a savory and slightly sweet sauce, making it a popular choice for those who enjoy a little heat in their meals.

Kung Pao Beef (宫保牛肉)

Ingredients

  • 1 lb beef, thinly sliced
  • 1/2 cup unsalted peanuts
  • 3 green onions, chopped
  • 3 garlic cloves, minced
  • 1 inch ginger, minced
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sugar
  • 1 tsp cornstarch
  • 1/2 tsp Sichuan peppercorns
  • 2 tbsp vegetable oil

Instructions

  1. In a small bowl, mix together soy sauce, rice vinegar, sugar, and cornstarch. Set aside.
  2. Heat vegetable oil in a wok or large skillet over high heat. Add Sichuan peppercorns and cook for 30 seconds.
  3. Add beef and stir-fry until browned. Remove beef from the wok and set aside.
  4. In the same wok, add garlic, ginger, and green onions. Stir-fry for 1-2 minutes.
  5. Return the beef to the wok. Pour in the soy sauce mixture and cook until the sauce thickens.
  6. Add peanuts and stir to combine. Cook for an additional 1-2 minutes.
  7. Transfer to a serving dish and garnish with additional chopped green onions, if desired.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
10 minutes
Total time:
25 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
15g
Fat
20g

Supplies

Wok or large skillet Cutting board Knife Small bowl Measuring spoons

Tools

Stovetop

Serving suggestions

Serve the Kung Pao Beef over steamed white rice for a complete meal.

Tips & tricks

For extra heat, add more Sichuan peppercorns or red pepper flakes to the dish.

Cost

$15