Spicy Kung Pao Beef with Peanuts (Print Version)
Tender beef, crispy peanuts, and vibrant vegetables tossed in a bold, spicy sauce. A classic Chinese stir-fry.
# What You'll Need:
→ Beef & Marinade
01 - 1.1 lbs flank steak, thinly sliced against the grain
02 - 1 tablespoon light soy sauce
03 - 1 tablespoon Shaoxing wine or dry sherry
04 - 1 teaspoon cornstarch
→ Vegetables & Aromatics
05 - 1 red bell pepper, diced
06 - 1 green bell pepper, diced
07 - 1 small zucchini, diced
08 - 3 spring onions, sliced with whites and greens separated
09 - 3 garlic cloves, minced
10 - 1 tablespoon fresh ginger, minced
11 - 8 to 10 dried red chilies, deseeded and halved
→ Sauce
12 - 2 tablespoons light soy sauce
13 - 1 tablespoon dark soy sauce
14 - 1 tablespoon Chinese black vinegar or balsamic vinegar
15 - 1 tablespoon hoisin sauce
16 - 1 tablespoon sugar
17 - 1 teaspoon sesame oil
18 - 2 teaspoons cornstarch
19 - 3 tablespoons water
→ Garnish & Nuts
20 - 0.5 cup roasted unsalted peanuts
21 - Spring onion greens, sliced
# How-To Steps:
01 - Combine flank steak with soy sauce, Shaoxing wine, and cornstarch in a bowl. Mix thoroughly and let rest for 15 minutes.
02 - Whisk together light soy sauce, dark soy sauce, vinegar, hoisin sauce, sugar, sesame oil, cornstarch, and water in a small bowl until smooth. Set aside.
03 - Heat 1 tablespoon oil in a large wok or skillet over high heat. Add marinated beef in a single layer and sear for 1 to 2 minutes until browned. Remove and set aside.
04 - Add another tablespoon oil to the wok. Stir-fry dried chilies for 30 seconds until fragrant. Add minced garlic, ginger, and spring onion whites, stir-frying for 1 minute.
05 - Add bell peppers and zucchini to the wok. Stir-fry for 2 to 3 minutes until vegetables are just tender.
06 - Return seared beef to the wok along with peanuts. Pour in prepared sauce and toss everything to coat. Stir-fry for 1 to 2 minutes until sauce thickens and beef is cooked through.
07 - Remove from heat and garnish with sliced spring onion greens. Serve immediately with steamed rice.
# Expert Tips:
01 -
- The marinade trick makes even budget-friendly cuts of beef melt in your mouth with just 15 minutes of patience.
- You can adjust the heat level without losing the authentic flavor by controlling the number of dried chili seeds you include.
02 -
- Overcooked beef turns tough no matter how good your marinade is, so err on the side of less cooking time rather than more.
- Wok cooking requires courage with heat, I discovered my stir-fries improved dramatically when I stopped being timid and cranked the flame higher than felt comfortable.
03 -
- Freeze the beef for 20 minutes before slicing to achieve those perfectly thin, even strips that professional chefs manage so effortlessly.
- Keep your wok moving constantly during cooking, using a circular lifting motion rather than stirring, which helps everything cook evenly without steaming or sticking.