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Kung pao beef with peppers and peanuts in a saute pan.

Kung Pao Beef

This kung pao beef is a combination of thinly sliced steak, bell peppers, onions and roasted peanuts, all in a savory and spicy sauce. A remake of the popular take out classic that's even better than what you'd get at a restaurant.
Course Main Course
Cuisine Asian
Keyword kung pao beef
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 295kcal
Author Sara Welch


For the stir fry

  • 2 tablespoons vegetable oil divided use
  • 1 1/4 pounds flank steak thinly sliced
  • 1 1/2 tablespoons cornstarch
  • 1 red bell pepper cut into 1 inch pieces
  • 1 green bell pepper cut into 1 inch pieces
  • 1/2 cup onion cut into 1/2 inch pieces
  • 1 1/2 teaspoons garlic minced
  • 4-6 dried red chilies seeded and cut in half (you can use more or less chilies to adjust the heat level to your preference)
  • 1/2 cup roasted unsalted peanuts
  • salt and pepper to taste

For the sauce

  • 3 tablespoons low sodium soy sauce
  • 1 1/2 tablespoons hoisin sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon granulated sugar
  • 1 tablespoon cornstarch
  • 1/4 cup water


For the stir fry

  • Heat 1 1/2 tablespoons of the vegetable oil in a large pan over high heat. Place the steak in a medium sized bowl with the cornstarch and salt and pepper to taste. Toss gently to combine..
  • Place the meat in a single layer in the pan. Cook for 2-3 minutes per side until golden brown. You may have to do this step in batches.
  • Remove the steak from the pan. Cover with foil to keep warm.
  • Pour the remaining vegetable oil into the pan. Add the onion and both types of bell peppers. Cook for 4-5 minutes or until vegetables are softened.
  • Add the garlic to the pan; cook for an additional 30 seconds. Return the beef to the pan. Stir in the peanuts and chilies.

For the sauce

  • While the meat and vegetables are cooking, make the sauce. Place all of the ingredients in a small bowl and whisk until combined.
  • Add the sauce to the steak mixture and bring to a boil; cook for 1 minute, or until sauce is just thickened. Serve immediately.



Calories: 295kcal | Carbohydrates: 12g | Protein: 35g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 173mg | Sodium: 788mg | Fiber: 3g | Sugar: 5g