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Kung pao beef
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Kung Pao Beef

This tender Kung Pao Beef combines roasted peanuts, crispy veggies and chilies in a spicy-sweet sauce served over steamed rice.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian-Inspired
Servings: 4 servings
Calories: 660kcal
Author: Taylor Stinson

Equipment

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!

Notes

Freeze the beef for 20 mins to help cut thin even pieces.
Coat the sliced beef in cornstarch and baking soda to help make it tender. 
Store meal prep portions or leftovers in airtight containers in the fridge for up to 4 days.
Freeze kung pao beef and rice separately in freezer safe containers or bags for up to 3 months. 

Nutrition

Calories: 660kcal | Carbohydrates: 92g | Protein: 36g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 72mg | Sodium: 1433mg | Potassium: 803mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1985IU | Vitamin C: 81mg | Calcium: 100mg | Iron: 4mg