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sizzling kung pao beef recipe - Sizzling Kung Pao Beef served in a white bowl overhead view
Chloe

Sizzling Kung Pao Beef

sizzling kung pao beef recipe made easy at home. Tender strips of beef wok-fried with crunchy peanuts and crisp vegetables in a fiery, savory-sweet sauce. Rea
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 320
Ingredients Method

Ingredients
  

For the Beef & Marinade
  • 1 lb flank steak thinly sliced against the grain
  • 1 tbsp soy sauce
  • 1 tbsp Shaoxing wine or dry sherry
  • 1 tsp cornstarch
For the Sauce
  • 3 tbsp soy sauce
  • 2 tbsp black vinegar or balsamic vinegar
  • 1 tbsp hoisin sauce
  • 1 tbsp sugar
  • 1 tsp cornstarch dissolved in 1 tbsp water
  • 1 tsp sesame oil
For Stir-Fry
  • 3 tbsp neutral oil divided
  • 8 dried red chilies snipped in half, seeds shaken out for less heat
  • 1 tsp Sichuan peppercorns optional but recommended
  • 3 cloves garlic minced
  • 1 inch ginger minced
  • 1 red bell pepper cut into 1-inch squares
  • 4 scallions white and green parts separated, cut into 1-inch pieces
  • ½ cup dry-roasted peanuts

Method
 

  1. In a bowl, toss the sliced flank steak with soy sauce, Shaoxing wine, and cornstarch. Let sit for 10 minutes while you prep the other ingredients.
  2. In a small bowl, whisk together all sauce ingredients until sugar dissolves. Set near the stove.
  3. Heat a wok or large skillet over high heat until smoking. Add 1 tbsp oil, then the marinated beef in a single layer. Let sear undisturbed for 1 minute, then stir-fry until just browned and internal temperature reaches 145°F (63°C). Remove to a plate.
  4. Return wok to heat, add remaining oil. Toss in dried chilies and Sichuan peppercorns; stir 15 seconds until fragrant. Add garlic, ginger, and bell pepper, stir-fry 1 minute. Add white parts of scallions, cook 30 seconds.
  5. Return beef to the wok along with the sauce mixture and peanuts. Stir-fry until sauce thickens and coats everything, about 1 minute. Toss in green scallion parts, then remove from heat immediately.