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Kung Pao Beef

An icon representing a clock 30 min | intermediate | high-protein
Overhead view of a black bowl of Kung Pao beef over white rice, with glossy browned beef chunks, red bell pepper pieces, cashews, and sliced green onions. A small bowl of dark chili sauce sits to the left, and red and green whole chilies with chopsticks rest on a plate at the top right on a light wood surface.
Published Jul 26, 2025
Prep Time Cook Time Total Time
20 min 10 min 30 min
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Introduction

This Kung Pao Beef is a fast, flavor-packed stir-fry with tender steak, crunchy cashews, and a bold, savory-sweet sauce.

It’s perfect for busy weeknights when you want takeout-style Chinese food without leaving your kitchen.

Serve it over steamed rice for a colorful, crowd-pleasing dinner that’s just the right balance of spicy and tangy.

Ingredients  (4 servings)

Adjust servings:

Ingredients for the Beef:

Ingredients for the Sauce:

Ingredients Stir-Fry:

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.

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Overhead close-up of Kung Pao beef: glossy bite-size pieces of beef with red bell pepper chunks, cashews, and sliced green onions, sprinkled with sesame seeds, served over white rice in a black bowl on a light wooden table.

How to Make Kung Pao Beef

  1. Prep the beef and vegetables

    Pat the flank steak dry with paper towels, then slice it very thinly against the grain for tenderness.

    If any slices seem wide, cut them into bite-size strips so they cook quickly and evenly.

    Chop the red bell pepper, slice the scallions keeping whites and greens separate, and prepare the garlic, ginger, and cashews.

  2. Marinate the beef

    In a medium bowl, combine the cornstarch, soy sauce, and lime juice to form a loose paste.

    Add the sliced beef and toss to coat every piece, then let it sit at room temperature for 15 minutes.

  3. Mix the Kung Pao sauce

    In a small bowl, whisk together the soy sauce, oyster sauce, sake, honey, and sesame oil.

    Whisk in the rice vinegar, chili garlic sauce, and cornstarch until the sauce looks glossy and well blended.

  4. Sear the beef

    Heat a large wok or wide skillet over high heat until very hot, then add the tablespoon of oil.

    Spread the marinated beef into a single layer and let it sear undisturbed for about 1 minute.

    Stir-fry the beef for another 1 to 2 minutes, just until it loses its raw color, then transfer it out.

  5. Stir-fry the aromatics and pepper

    Return the pan to high heat and add a touch more oil if the surface looks dry.

    Add the white parts of the scallions, the red bell pepper, garlic, and ginger, and stir-fry for 2 minutes.

    Cook until the pepper is crisp-tender and the garlic smells very fragrant but not burned.

  6. Add the sauce, beef, and cashews

    Give the sauce a quick stir, then pour it into the hot pan and cook, stirring, until it starts to thicken.

    Return the beef and any juices to the pan, then add the cashews and green scallion tops.

    Toss everything together over the heat for 1 to 2 minutes, until the sauce is glossy and coats the beef.

  7. Finish and serve

    Taste and adjust the seasoning with a little extra soy sauce, lime juice, or chili garlic sauce if needed.

    Serve the Kung Pao Beef hot over steamed rice, sprinkled with any extra scallion greens if you like.

Overhead view of Kung Pao beef in glossy dark sauce served over white rice, topped with cashews, chopped scallions, and red bell pepper pieces; a bowl of steamed rice with chopsticks and a halved lime sit alongside on a light tabletop.

Substitutions

Flank steak -> sirloin steak or flat iron steak
Sirloin or flat iron stays tender in quick stir-fries and soaks up the sauce very well. Slice it just as thinly as flank steak so it cooks in the same short time.
Soy sauce -> tamari or coconut aminos
Use gluten-free tamari if you need this dish to be friendly for gluten-sensitive eaters. Coconut aminos makes the sauce slightly sweeter and milder, so taste and add a pinch of salt.
Cashews -> roasted peanuts
Roasted peanuts give a classic Kung Pao flavor and a firm crunch that holds up in the hot sauce. Use unsalted peanuts so you can control the saltiness of the finished stir-fry.
Overhead view of Kung Pao beef in a black cast-iron skillet: glossy strips of beef with red bell pepper, sliced green onions, and scattered cashews in a dark sauce. A whole red chili pepper and a lemon sit on the white wooden table beside the skillet.

Tips

Slice the beef while it is very cold
Chill the flank steak in the freezer for 15 minutes so it firms slightly and slices more cleanly. Thin, even slices stay tender and cook in seconds in the hot pan.
Use high heat and a wide pan
A very hot wok or skillet sears the beef quickly, which keeps it juicy and adds tasty browned bits. If your pan is small, cook the beef in two batches so it does not steam.
Stir the sauce again before pouring
Cornstarch settles on the bottom of the bowl and can cause uneven thickening if you skip this step. A quick whisk brings it back into suspension and gives the sauce a smooth, glossy texture.
Do all your prep before you heat the pan
Have the vegetables chopped, aromatics minced, and sauce mixed before you start cooking anything. Stir-fries move fast, so you will not have time to measure once the pan is hot.
Adjust the spice level at the end
The chili garlic sauce can taste hotter once it cooks, so start moderate if you are sensitive to heat. Stir in more chili garlic sauce off heat or serve it on the side for bolder eaters.

Nutrition Facts *

Energy 349 kcal
Protein 25 g
Total Fat 18 g
Carbohydrates 25 g
Dietary Fiber 3 g

* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

How do I keep the beef from turning tough or chewy?
Slice the beef very thinly against the grain, which shortens the muscle fibers and keeps each bite tender. Also avoid overcooking; once the beef loses its pink color, pull it from the pan and finish it later.
Can I make this Kung Pao Beef ahead of time?
For the best texture, cook the beef and vegetables right before serving, since reheating can overcook the meat. You can prep and store the sliced beef, chopped vegetables, and mixed sauce separately in the fridge for one day.
What should I do if the sauce turns too thick or too thin?
If the sauce gets overly thick and sticky, splash in a tablespoon of water and stir until it loosens. If it seems too thin, let it simmer for another minute, or add a tiny pinch of cornstarch.
How can I make this dish less spicy or more spicy?
For a milder version, reduce the chili garlic sauce and skip any extra chili toppings at the table. For more heat, add extra chili garlic sauce, toss in dried red chilies, or finish with your favorite chili oil.

Serving Suggestions

This Kung Pao Beef pairs nicely with steamed jasmine rice, brown rice, or simple garlic noodles.

For extra color and crunch, add snow peas or baby broccoli during the last minute of stir-frying.

If you enjoy heat, sprinkle on chili peanuts or a drizzle of chili oil for a bold finish.

Profile picture of Eunice

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Side Pairings

These sides complement the meal beautifully.

Reviews

  • oror, Salt Lake City, UT: This is my go to recipe for Kung Pao beef. Great everytime. — 5 ★

    Eunice: Glad it's become your go-to recipe!

  • Patricia, Philadelphia, PA: This has been my go-to Kung Pao beef recipe ever since I found it on Pinterest a while back! My whole family loves it. — 5 ★

    Eunice: Happy it’s become a family favorite, Patricia!

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