Kung Pao Beef
30 min
|
intermediate
Recipe by Eunice
Introduction
Kung Pao Beef, New York kitchen style: tender, velveted flank steak seared hot and tossed in a glossy sweet-heat sauce with garlic, ginger, scallions, and a big crunch of cashews.
Inspired by the Sichuan takeout favorite usually made with chicken and peanuts, this beefy, weeknight-friendly stir-fry brings chili heat, tangy bite, and real depth, perfect over rice or tucked in lettuce wraps for game night or date night.
Ingredients (4 servings)
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Ingredients for the Beef:
- 1 lb beef flank steak, thinly sliced against the grain beef flank steak 1 lb
- 2 Tbsp cornstarch cornstarch 0.57 oz
- 1 Tbsp soy sauce soy sauce 0.5 fl oz
- 1 Tbsp freshly squeezed lime juice lime 0.5 ct (for freshly squeezed lime juice)
- 1 Tbsp vegetable oil vegetable oil
Ingredients for the Sauce:
- 2 Tbsp soy sauce soy sauce 1 fl oz
- 1 Tbsp oyster sauce oyster sauce 0.63 oz
- 1 Tbsp Junmai-shu sake Junmai-shu sake 0.5 fl oz
- 1 Tbsp honey honey 0.74 oz
- 1 tsp toasted sesame oil toasted sesame oil 0.17 fl oz
- 1 Tbsp rice vinegar rice vinegar 0.5 fl oz
- 2 tsp chili garlic sauce chili garlic sauce 0.36 oz
- 1 tsp cornstarch cornstarch 0.1 oz
Ingredients Stir-Fry:
- 1 red bell pepper, chopped red bell pepper 1 ct
- 3 green onions, sliced (white and green parts separated) green onions 0.43 bunch
- 3 cloves garlic, minced garlic 0.27 head (for garlic clove)
- 1 tsp fresh ginger root, grated fresh ginger root 0.07 oz
- ½ cup roasted unsalted cashews roasted unsalted cashews 2 oz
Ingredient Notes *
- Junmai-shu sake: Junmai-shu sake is a traditional Japanese fermented rice wine intended for drinking, as opposed to ryōrishū sake for cooking. However we prefer Junmai-shu sake even for cooking, since ryōrishū is typically less refined and often contains added salt.
How to Make Kung Pao Beef
-
Slice and velvet the beef
Pat the flank steak dry and slice thinly against the grain, aiming for 1/8 inch.
Toss with 2 tablespoons cornstarch, 1 tablespoon soy sauce, 1 tablespoon lime juice, and 1 tablespoon oil until every slice is coated.
Marinate 10 to 20 minutes while you prep everything else.
-
Mix the sauce
In a small bowl whisk 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon sake, 1 tablespoon honey, 1 teaspoon toasted sesame oil, 1 tablespoon rice vinegar, 2 teaspoons chili garlic sauce, and 1 teaspoon cornstarch until smooth.
Keep it nearby because once you start stir-frying you move fast.
-
Prep the veg and aromatics
Chop the red bell pepper into bite-size pieces.
Slice scallions, keeping whites and greens separate.
Mince the garlic and grate the ginger.
-
Optional toast for the nuts
Warm a dry skillet over medium and toast the cashews for 2 to 3 minutes until fragrant and lightly golden, then set aside.
-
Sear the beef hot and fast
Heat a wok or large cast iron skillet over high until just smoking, then add a thin film of oil.
Shake excess marinade off the beef and sear in two batches, spreading pieces out so they brown, about 45 to 60 seconds per side.
Transfer to a plate and keep the fond in the pan.
-
Stir-fry peppers and aromatics
Add a touch more oil if the pan looks dry and toss in the bell pepper.
Stir-fry 2 minutes until crisp-tender.
Add scallion whites, garlic, and ginger, and cook 30 seconds until fragrant.
-
Sauce and finish
Return the beef to the pan and pour in the sauce while stirring.
Cook 30 to 60 seconds until the sauce boils and turns glossy and thick, coating everything.
Turn off the heat and fold in cashews and scallion greens.
-
Serve
Taste and adjust with a splash of vinegar for brightness or a pinch of honey for balance.
Serve immediately with steamed rice or crisp lettuce cups.
Substitutions
- Swap sake with Shaoxing wine or dry sherry 1:1
- Shaoxing gives a deeper, rounder savoriness and classic Chinese restaurant aroma, while dry sherry offers a nutty sweetness that plays nicely with the honey.
- Replace cashews with roasted peanuts 1:1
- Peanuts bring the iconic Kung Pao vibe with a punchier roasted flavor and a firmer crunch that stands out against the glossy sauce.
- Use tamari instead of soy sauce 1:1
- Tamari reads slightly smoother and less sharp, which lets the chili garlic and sesame pop, and it is a solid move if you need to reduce gluten, though choose a gluten-free oyster or mushroom stir-fry sauce too.
Tips
- Slice smarter with a brief freeze
- Pop the steak in the freezer for 20 minutes so it firms up, then you can shave ultra-thin slices safely and quickly with a sharp knife.
- Velvet for tenderness
- That cornstarch, soy, and oil marinade forms a protective layer so the beef sears without drying, and a tiny pinch of baking soda, about 1/4 teaspoon, can be added for extra tenderness if your flank is lean.
- Heat discipline prevents steaming
- Preheat the wok until it barely smokes, cook the beef in batches, and do not stir too soon, which builds caramelization instead of gray, soggy meat.
- Activate the slurry
- Cornstarch thickens only after the sauce reaches a full boil, so let it bubble and toss constantly until glossy, then kill the heat to avoid gluey over-reduction.
- Use the fond for flavor
- Do not wipe the pan between batches since the browned bits dissolve into the sauce and add rich, savory depth.
- Add numbing magic if you like
- Lightly toast and grind 1/2 teaspoon Sichuan peppercorns and sprinkle at the end for a citrusy tingle that plays beautifully with the sweet heat.
Nutrition Facts *
| Energy | 487 | kcal |
|---|---|---|
| Protein | 36 | g |
| Total Fat | 27 | g |
| Carbohydrates | 25 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My beef came out tough. What went wrong?
- You likely sliced with the grain or overcooked it, so cut across the grain very thin and sear on high heat for about a minute per side, and consider a 15 minute velvet with a tiny pinch of baking soda for extra insurance.
- The sauce did not thicken. How do I fix it?
- Bring the pan to a boil after adding the sauce and keep it bubbling while you toss, and if it still looks thin add 1 teaspoon cornstarch mixed with 1 tablespoon cold water and cook 30 seconds more.
- It tastes too salty. How can I balance it?
- Stir in a splash of water and a drizzle of honey, then add a little more rice vinegar to lift the flavors, and serve with plain rice to buffer the salt.
- I do not have a wok. Can I still make this?
- Yes, a 12 inch cast iron or stainless skillet works well, just preheat it thoroughly and avoid crowding so the beef sears rather than steams.
- How spicy is this and how do I adjust it?
- Two teaspoons of chili garlic sauce gives a medium kick, so scale up for heat lovers or swap in 1 teaspoon plus 1 teaspoon ketchup if you want milder with a touch more sweetness.
- My cashews got soggy. How do I keep the crunch?
- Toast them first and always fold them in off the heat right before serving so they do not sit in the steam.
Serving Suggestions
Serve this glossy, peppery beef over hot jasmine rice with a side of quick smashed cucumber salad for cooling crunch.
If you want to play, toss in a handful of diced fresh pineapple or charred zucchini for a sweet or smoky twist that loves that garlicky chile sauce.
More pairings:
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