Spicy Kung Pao Beef with Peanuts (Printable)

Tender beef, crispy peanuts, and colorful vegetables tossed in a bold spicy-savory sauce. A classic Chinese stir-fry ready in 35 minutes.

# What You'll Need:

→ Beef & Marinade

01 - 1.1 lbs flank steak, thinly sliced against the grain
02 - 1 tablespoon light soy sauce
03 - 1 tablespoon Shaoxing wine or dry sherry
04 - 1 teaspoon cornstarch

→ Vegetables & Aromatics

05 - 1 red bell pepper, diced
06 - 1 green bell pepper, diced
07 - 1 small zucchini, diced
08 - 3 spring onions, sliced with whites and greens separated
09 - 3 garlic cloves, minced
10 - 1 tablespoon fresh ginger, minced
11 - 8 to 10 dried red chilies, deseeded and halved

→ Sauce

12 - 2 tablespoons light soy sauce
13 - 1 tablespoon dark soy sauce
14 - 1 tablespoon Chinese black vinegar or balsamic vinegar
15 - 1 tablespoon hoisin sauce
16 - 1 tablespoon sugar
17 - 1 teaspoon sesame oil
18 - 2 teaspoons cornstarch
19 - 3 tablespoons water

→ Garnish & Nuts

20 - 0.5 cup roasted unsalted peanuts
21 - Spring onion greens, sliced

# How-To Steps:

01 - In a bowl, combine flank steak with soy sauce, Shaoxing wine, and cornstarch. Mix well and set aside to marinate for 15 minutes.
02 - In a small bowl, whisk together light soy sauce, dark soy sauce, black vinegar, hoisin sauce, sugar, sesame oil, cornstarch, and water until smooth. Set aside.
03 - Heat 1 tablespoon oil in a large wok or skillet over high heat. Add the marinated beef in a single layer and sear for 1 to 2 minutes until browned. Remove and set aside.
04 - Add another tablespoon oil to the wok. Stir-fry dried chilies for 30 seconds until fragrant. Add garlic, ginger, and spring onion whites, stir-frying for 1 minute.
05 - Add bell peppers and zucchini. Stir-fry for 2 to 3 minutes until just tender.
06 - Return beef to the wok along with peanuts. Pour in the prepared sauce, tossing everything to coat. Stir-fry for another 1 to 2 minutes until the sauce thickens and beef is cooked through.
07 - Remove from heat. Garnish with spring onion greens. Serve immediately with steamed rice.

# Expert Advice:

01 -
  • The sauce creates this perfect sticky glaze that clings to every piece of beef without becoming goopy like takeout versions often do.
  • You can adjust the heat level easily without losing any of the complex flavors that make this dish so addictive.
02 -
  • The wok needs to be genuinely hot before adding ingredients or youll end up with soggy vegetables and steamed rather than seared beef.
  • Preparing all ingredients before heating the wok is absolutely essential as the cooking happens so rapidly once you begin.
03 -
  • Velveting the beef by adding a teaspoon of baking soda to the marinade for just 15 minutes (then rinsing before continuing) creates restaurant-quality tenderness even with less expensive cuts.
  • Keeping a small bowl of water nearby lets you add tiny splashes if the wok gets too hot or ingredients begin to stick, preserving the perfect texture without cooling everything down too much.

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