This tender Kung Pao Beef combines roasted peanuts, crispy veggies and chilies in a spicy-sweet sauce served over steamed rice.
This is one of those weeknight dinners I make when I want something really good but don’t want to spend forever in the kitchen. It comes together fast and totally hits that takeout craving.
Why you’ll love this recipe
- Better-than-takeout flavour: This kung pao beef has all the bold, savoury flavour of your favourite takeout, with tender steak, crunchy peanuts, and a rich homemade kung pao sauce.
- Perfect for meal prep: This kung pao beef and rice stores and reheats really well, making it a great option for meal prep lunches or easy dinners later in the week.
Ingredients and substitutions
- Peanut or chili oil – Any neutral oil like avocado, or vegetable oil will work. Sesame oil can be used for extra flavour but use a smaller amount.
- Sirloin steak – Flank steak, skirt steak, or striploin are great substitutes. Chicken breast or thighs can also be used.
- Cornstarch – Arrowroot powder or potato starch can be used for tenderizing and thickening.
- Baking soda – Helps tenderize the steak. You can skip it if needed.
- Yellow onion – White or red onion works as well.
- Red pepper – Any bell pepper can be used.
- Garlic – Fresh garlic is best, but jarred minced garlic works in a pinch.
- Ginger – Ground ginger can be used instead. Use about ¼ tsp.
- Green onions – Chives or thinly sliced shallots can work if needed.
- Roasted peanuts – Cashews are a great substitute, or you can leave them out for a nut-free version.
- Jasmine rice – Basmati or long-grain white rice works well. Brown rice can also be used but will need a longer cook time.
- Butter – Adds flavour to the rice but you can leave out.
Kung Pao sauce
- Soy sauce – Tamari or coconut aminos can be used for a gluten-free option.
- Oyster sauce – Hoisin sauce is a good substitute with a slightly sweeter flavour.
- Cooking sherry or rice vinegar – Dry white wine or apple cider vinegar can be used instead.
- Brown sugar – Honey or maple syrup will also work.
- Cornstarch – Arrowroot powder or potato starch can be used to thicken the sauce.
How to make kung pao beef
Step 1: Prep the beef
Slice the beef then coat in cornstarch and baking soda.
Step 2: Cook the rice
Cook the rice with water, butter and salt in a rice cooker.
Step 3: Make the sauce
Mix the ingredients for the kung pao sauce and set aside.
Step 4: Sauté the beef
Sauté the beef until browned then remove and set aside.
Step 5: Sauté the veggies
Sauté the aromatics, veggies and peanuts until softened but still tender crisp.
Step 6: Finish and serve
Add the beef back in, then the sauce and cook for a few mins until thickened. Serve with rice and enjoy!
Recipe tips & variations
Creating a delicious and tender beef stir-fry is both an art and a science. Here are some ideas to up your stir-fry game:
- Freeze the beef first: Pop the steak in the freezer for 20–30 minutes before slicing. It makes it much easier to cut thin, even slices.
- Tenderize the beef: Toss the beef in cornstarch and baking soda and let it sit before cooking.
- Cook on high heat: A hot pan or wok helps the beef sear quickly and keeps everything from getting soggy.
- Adjust the spice: Add chili flakes or extra chili oil if you like heat, or keep it mild.
- Swap the protein: Try chicken, shrimp, or tofu instead of beef.
- Make it gluten-free: Use tamari instead of soy sauce and check your oyster sauce label.
- Add more veggies: Broccoli, snap peas, or zucchini are great additions if you want to bulk it up.
Frequently asked questions
What is kung pao beef?
Kung pao is a classic Chinese stir fry made with a savoury, slightly sweet and a little spicy sauce, usually with protein, veggies, and peanuts.
What cut of beef is best?
Sirloin is a great option because it’s tender and easy to work with. Flank or skirt steak also work well, just make sure to slice it thinly against the grain. It helps to freeze it for 20 minutes before slicing.
How do you keep the beef tender?
Coating the beef in cornstarch and baking soda helps keep it nice and tender. After slicing it thin, toss it and let it sit while you prep the rest of the recipe, then sauté it quickly and avoid overcooking.
Storing and reheating
Storing: Store meal prep portions or leftovers in airtight containers in the fridge for up to 4 days.
Reheating: Reheat in the microwave for 1–2 minutes, stirring halfway through, or in a skillet over medium heat until warmed through. Add a splash of water if needed to loosen the sauce.
Freezing: Freeze the cooked kung pao beef and rice separately in freezer safe containers or bags for up to 3 months. Note that the veggies will get a little mushy.
Defrosting and reheating: Thaw in the fridge overnight and reheat in the microwave or skillet.
Kung Pao Beef
Equipment
- 1 wok
Ingredients
- 2 tbsp peanut or chili oil divided
- 1 lb sirloin steak thinly sliced
- 1 tbsp cornstarch for tenderizing the steak
- 2 tsp baking soda for tenderizing the steak
- 1 yellow onion chopped
- 1 red pepper chopped
- 4 cloves garlic minced
- 1 tsp gingerroot minced
- 3 green onions cut into 1-inch pieces
- 1/3 cup roasted peanuts chopped
Kung pao sauce
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 tbsp cooking sherry or rice vinegar
- 1 tbsp brown sugar
- 1 tbsp cornstarch
Rice
- 1 cup jasmine rice
- 1 1/4 cups water
- 1 tsp butter
- 1 pinch salt
Instructions
- Optional first step: freeze steak for at least an hour to make it easier to slice very thinly against the grain. Toss steak in cornstarch and baking soda.
- Add rice, water, butter and salt to a rice cooker or pot on the stove and cook until liquid has absorbed, then mix kung pao sauce ingredients toge
- Heat peanut oil in a large skillet or wok over medium-high heat. Add steak, seasoning with salt and pepper to taste, cooking for 2 minutes until browned. Remove and set aside.
- Add remaining peanut oil to the skillet, then add onion. Saute for 2 minutes until softened, then add red pepper and saute for 2 more minutes. Add garlic, ginger, green onions and peanuts, sauteeing another minute.
- Add beef back to pan along with sauce, and stir fry everything for 1 more minute until sauce thickens. Serve over cooked rice and enjoy!
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