Tender, Savory Beef Stir-Fried with Peppers, Peanuts & a Spicy Garlic Sauce
If you love a good stir-fry with tender beef, crisp bell peppers, crunchy roasted peanuts, and a bold, savory sauce with just the right amount of heat, this Kung Pao Beef is one to add to your dinner rotation!
Thinly sliced beef is coated in cornstarch and quickly seared until beautifully browned, then tossed with colorful peppers, onions, garlic, and dried red chilies. Everything comes together in a glossy, flavorful sauce made with soy sauce, hoisin, sesame oil, and a touch of sweetness.
The roasted peanuts add the perfect crunch, while the dried chilies bring that signature kick. Serve it piping hot over a bed of steamed rice for an easy, satisfying meal that tastes like your favorite takeout, right at home!
Ingredients
For the beef and stir-fry
- 1½ lb beef, thinly sliced (I used a combination of beef shoulder and top sirloin)
- 1 tsp baking soda, for tenderizing
- 1½ tbsp cornstarch
- Salt and freshly ground black pepper, to taste
- 1 red bell pepper, cut into 1-inch pieces
- 1 green or yellow bell pepper, cut into 1-inch pieces
- 1 small onion, cut into 1-inch pieces
- 2 tsp minced garlic
- 4–6 dried red chili peppers, or to taste
- ½ cup roasted, unsalted peanuts
- 3 tbsp vegetable oil, divided
For the Kung Pao sauce
- 3 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 1½ tbsp hoisin sauce
- 1 tbsp granulated sugar
- ¼ cup water
- 1 tbsp cornstarch
Instructions
1. Tenderize the beef
Place the thinly sliced beef in a bowl and sprinkle with 1 teaspoon of baking soda. Toss well to coat evenly and let it sit for 30 minutes.
Rinse the beef thoroughly a couple of times to remove the baking soda, then drain well and pat dry with paper towels.
2. Prepare the sauce
In a small bowl, whisk together the soy sauce, sesame oil, hoisin sauce, sugar, and water. Set aside the 1 tablespoon of cornstarch to add just before cooking the sauce.
3. Season the beef
Sprinkle the beef with 1½ tablespoons of cornstarch, salt, and black pepper. Toss gently until the slices are evenly coated.
4. Sear the beef
Heat 1½ tablespoons of vegetable oil in a large skillet or wok over medium-high to high heat.
Spread the beef in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear for approximately 2–3 minutes per side, or until nicely browned and cooked to your preferred doneness.
Remove the beef from the pan and set aside.
5. Stir-fry the vegetables
Add the remaining 1½ tablespoons of vegetable oil to the same pan. Add the onion and bell peppers and stir-fry for 3–4 minutes, until slightly softened but still crisp.
Add the minced garlic and cook for 30 seconds until fragrant. Add the dried red chilies and stir-fry for another 30 seconds, taking care not to burn the garlic or chilies.
6. Bring everything together
Return the beef to the pan and toss with the vegetables.
Whisk the reserved cornstarch into the prepared sauce until completely smooth. Pour the sauce over the beef and vegetables, stirring continuously for 1–2 minutes, or until the sauce thickens and coats everything in a glossy finish.
Add the roasted peanuts and toss to combine.
7. Serve and enjoy
Remove from the heat and serve immediately over steamed white rice. Garnish with sliced green onions or sesame seeds, if desired.
Tips for the Best Kung Pao Beef
- Slice against the grain: This helps make the beef more tender.
- Dry the beef well: Removing excess moisture helps it brown instead of steam.
- Cook in batches: Overcrowding the pan can prevent the beef from getting that delicious seared exterior.
- Adjust the heat: Use fewer dried chilies for a milder dish, or add more if you love a spicy kick.
- Add peanuts at the end: This keeps them crunchy and gives the dish its signature texture.
A delicious balance of savory, sweet, spicy, and crunchy in every bite! Serve it fresh from the wok with plenty of rice to soak up that irresistible sauce. 🥢❤️