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Kung Pao Beef

(4 Votes)
Updated June 16, 2017
SERVES
8
SERVING SIZE
4 ounces of beef
COOK TIME
6 Min

Get out your chopsticks and get ready to enjoy this easy recipe for Kung Pao Beef! Why call for take-out when you can make this classic Asian dish yourself and save time, money, and your health? The rich, spicy flavor of the beef served over rice makes the perfect hearty meal. Once you get a bite of this delicious Kung Pao Beef recipe, you'll never want to order take-out again. 

What You'll Need:
  • 1/2 cup low sodium teriyaki sauce
  • 2 tablespoons cornstarch
  • 1 teaspoon crushed red pepper
  • 1/2 teaspoon ground ginger
  • 2 pounds flank steak, thinly sliced
  • 1 tablespoon vegetable oil
  • 2/3 cup salted peanuts
  • 4 scallions (green onions), thinly sliced
What To Do:
  1. In a large bowl, combine teriyaki sauce, cornstarch, crushed red pepper, and ginger. Add steak and toss to coat.
     
  2. In a large skillet or wok, heat oil over high heat. Add steak mixture and cook 5 to 7 minutes, or until steak is cooked through, stirring constantly.
     
  3. Sprinkle with peanuts and scallions, and serve.
Note

Nutritional InformationShow More

Servings Per Recipe: 8

  • Amount Per Serving % Daily Value *
  • Calories 286
  • Calories from Fat 144
  • Total Fat 16g 25 %
  • Saturated Fat 4.5g 22 %
  • Trans Fat 0.0g 0 %
  • Protein 28g 56 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 74mg 25 %
  • Sodium 316mg 13 %
  • Total Carbohydrates 7.4g 2 %
  • Dietary Fiber 1.3g 5 %
  • Sugars 2.7g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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We are a fan of heat. The more the better. I have not tried peanuts in my dishes before, will have to give it a try. It looks very tasty. I have always had trouble with the meat being tender. I guess if you cut it thin enough it should work.

The wok or skillet has to be smoking hot also

I really want to try making this dish because I love to use beef, but I have so few recipes that do not call for hamburger. This one sounds tangy and delicious. I agree with hchang that I might tone down the pepper flakes a bit for the ones in my family who do not like spicy dishes, but I bet adding it on the plate afterwards for myself and my spice loving kid might hit the spot just right.

My wife and I really like the flavor of this version of this popular Chinese dish. It's easy to make. We only made two changes we allowed the meat to marinate for a couple of hours (don't know if this made any noticeable difference to how the meat tasted since we haven't tried cooking the meat immediately after adding it to the sauce) and reduced the amount of red pepper. The stated amount would probably be fine to provide a typical amount of "heat", we just prefer mild dishes.

We had this for Tea last night. Quick to cook, on a night when I only had 3/4 of an hour before I had to be going out. Had to cut portions down for the sauce because there were only two of us but, it was really tasty, and impressed the heck out of my Husband. Not bad!

I'm glad to hear that it was quick and easy and still tasty! I like a little heat in my food, so I liked the red pepper flakes. I used fresh ground ginger, though, since I had some on hand. I added a generous amount of diced green onion and this tasted so fresh! The sauce is easy to make, so if you didn't have time to prepare your flank steak, you could use the frozen steak strips for fajitas.

looks so easy, A must try

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