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Kung Pao Beef is a beloved dish that exemplifies the rich tapestry of flavors found in Chinese cuisine. This stir-fried dish has its roots deeply embedded in the Sichuan province, where it was originally known as "Gong Bao," named after a Qing Dynasty official, Ding Baozhen, whose title was "Gong Bao." The dish has evolved over centuries, blending traditional Chinese cooking techniques with the bold, spicy flavors that Sichuan cuisine is famous for. Today, Kung Pao Beef is a staple not only in Chinese households but also in restaurants around the globe, celebrated for its unique combination of savory, sweet, and spicy elements.

Kung Pao Beef

Discover the mouthwatering world of Kung Pao Beef, a classic Chinese dish bursting with rich flavors and textures. This stir-fried delicacy combines tender flank steak, vibrant vegetables, and crunchy peanuts, all enveloped in a spicy, savory sauce. Perfect for any occasion, this dish is not only delicious but also nutritious. Try making it at home for a taste of Sichuan cuisine that your family and friends will love. #KungPaoBeef #ChineseFood #Recipe #HomeCooking #SpicyDelight #SichuanCuisine #DinnerIdeas
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Ingredients
  

1 lb (450g) flank steak, thinly sliced against the grain

2 tablespoons soy sauce

1 tablespoon Shaoxing wine (or dry sherry)

1 tablespoon cornstarch

2 tablespoons vegetable oil

3-4 dried red chilies (adjust for heat preference)

1 bell pepper, diced (red or green)

1 cup unsalted roasted peanuts

3 green onions, chopped (white and green parts separated)

3 cloves garlic, minced

1-inch piece ginger, minced

2 tablespoons hoisin sauce

1 tablespoon rice vinegar

1 tablespoon sugar

1 teaspoon sesame oil

Salt and pepper to taste

Instructions
 

Marinate the Beef: In a bowl, combine sliced beef, soy sauce, Shaoxing wine, and cornstarch. Mix well, ensuring all beef pieces are coated. Let it marinate for at least 30 minutes.

    Prepare the Sauce: In a small bowl, whisk together hoisin sauce, rice vinegar, sugar, sesame oil, and a pinch of salt and pepper. Set aside.

      Stir-Fry the Beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the marinated beef in a single layer, cooking for about 2-3 minutes or until browned. Remove the beef from the pan and set it aside.

        Sauté the Vegetables: In the same skillet, add the remaining tablespoon of oil. Toss in the dried red chilies and stir-fry for about 30 seconds until fragrant. Add minced garlic, ginger, and the white parts of the green onions. Stir-fry for an additional minute.

          Combine Everything: Return the beef to the pan, followed by the diced bell pepper and peanuts. Pour the sauce over the mixture and stir well to combine. Cook for another 2-3 minutes until everything is heated through and the sauce is well incorporated, adjusting seasoning if necessary.

            Garnish and Serve: Remove from heat and sprinkle with the green parts of the green onions. Serve hot over steamed rice or noodles for a complete meal.

              Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4