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Kung Pao Beef is just like your favorite takeout but way tastier! This dish is loaded with flavor and so easy to make. Tender, marinated beef is stir-fried with veggies in a tangy, spicy Asian sauce for an unforgettable meal!
Kung Pao Beef is a popular takeout meal with stir-frying meat and veggies in a spicy Asian-flavored sauce. It’s usually served over rice with peanuts and green onions. It might look like a long list of ingredients, but most are used multiple times, and many are pantry staples. All measurements are in the recipe card at the end of the post.
This Kung Pao Beef recipe is easy and straightforward. Give the beef a little time to marinate and get perfectly tender and flavorful. Then, it only takes about 15 minutes to have this on the dinner table!
Here are a few tips to help you make the most delicious Kung Pao Beef! If you love spicy, this recipe is for you. It’s over-the-top flavorful!
Kung Pao Beef makes great leftovers for lunches the next day!
I love making copycat recipes of my favorite take-out recipes, like this Kung Pao beef, especially when they include Asian flavors! You can find all of my Asian recipes in one place, and here are a few of my go-to recipes.
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Prepare the marinade in a bowl, whisk together the soy sauce, beef broth, corn starch, chili paste, and garlic paste. Pour the marinade over the beef in a bowl or sealable bag, toss to coat, and marinate for at least 30 minutes.
While the beef marinates, make the sauce. In a bowl, whisk together the minced red chili, ginger paste, garlic paste, soy sauce, rice vinegar, beef broth, chinkiang vinegar, brown sugar, red chili paste, and cornstarch. Set aside.
When the beef is ready heat the vegetable oil in a large skillet or wok over medium-high heat, take the marinated beef out of the marinade, and discard the marinade. Add the beef to the hot skillet and cook, tossing periodically to evenly brown the beef, about 4-5 minutes.
Remove the beef from the skillet, add more vegetable oil if needed, and add the bell peppers, dried chilis, peanuts, and green onions. Cook the vegetables, tossing frequently until they are tender and the peanuts are toasted.
Add the beef back to the skillet along with the sauce mixture. Cook everything together until the sauce thickens.
Remove the pan from heat and serve the kung pao beef with additional green onions for garnish.
Calories: 330kcalCarbohydrates: 12gProtein: 29gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 68mgSodium: 1221mgPotassium: 603mgFiber: 2gSugar: 6gVitamin A: 765IUVitamin C: 47mgCalcium: 51mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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