Spicy Kung Pao Beef (Printable Version)

Tender beef and crunchy peanuts stir-fried with vibrant vegetables in a spicy Sichuan sauce.

# What You'll Need:

→ Beef & Marinade

01 - 1.1 lb flank steak, thinly sliced against the grain
02 - 1 tbsp soy sauce
03 - 1 tbsp Shaoxing wine or dry sherry
04 - 1 tsp cornstarch

→ Sauce

05 - 2 tbsp soy sauce
06 - 1 tbsp dark soy sauce
07 - 1 tbsp rice vinegar
08 - 1 tbsp hoisin sauce
09 - 1 tbsp sugar
10 - 2 tsp sesame oil
11 - 2 tbsp water
12 - 1 tsp cornstarch

→ Stir-Fry

13 - 3 tbsp vegetable oil, divided
14 - 8 to 10 dried red chilies, halved with seeds removed (optional for heat level)
15 - 1 tsp Sichuan peppercorns
16 - 3 cloves garlic, minced
17 - 1 thumb-sized piece ginger, minced
18 - 1 red bell pepper, diced
19 - 1 green bell pepper, diced
20 - 4 spring onions, sliced with whites and greens separated
21 - 3.5 oz roasted unsalted peanuts

# Step-by-Step:

01 - Combine beef, soy sauce, Shaoxing wine, and cornstarch in a bowl. Toss to coat evenly and let rest for 10 minutes.
02 - Whisk together soy sauce, dark soy sauce, rice vinegar, hoisin sauce, sugar, sesame oil, water, and cornstarch until smooth. Set aside.
03 - Heat 1½ tablespoons of vegetable oil over high heat in a wok or large skillet. Add marinated beef in a single layer and sear for 1 to 2 minutes until browned but not fully cooked. Remove beef and keep warm.
04 - Add remaining oil to the wok. Stir-fry dried red chilies and Sichuan peppercorns for 30 seconds until fragrant without burning.
05 - Incorporate minced garlic, ginger, and the white parts of spring onions. Stir-fry for 1 minute to release aromas.
06 - Add diced red and green bell peppers. Stir-fry for 2 to 3 minutes until crisp-tender.
07 - Return seared beef to the wok. Pour in prepared sauce, stirring to coat ingredients evenly. Cook for 1 to 2 minutes until sauce thickens.
08 - Mix in roasted peanuts and green parts of spring onions. Toss well, then remove from heat.
09 - Serve immediately with steamed jasmine or brown rice.

# Expert Advice:

01 -
  • The Sichuan peppercorns create a numbing tingle that makes every bite feel alive and unexpected.
  • It comes together faster than ordering takeout and tastes twice as vibrant.
  • The crunch of peanuts against tender beef is addictive in a way that keeps you reaching for seconds.
02 -
  • Do not skip the high heat, a timid flame turns this into a soggy mess instead of a proper stir-fry.
  • Have everything prepped and within reach before you start cooking, because once that wok heats up there is no time to chop.
  • If your Sichuan peppercorns taste like nothing, they are probably stale and need replacing.
03 -
  • Toast your Sichuan peppercorns in a dry pan for 30 seconds before using them to wake up their flavor.
  • Slice your beef when it is partially frozen, it is way easier to get those thin, even pieces.
  • If the sauce seems too thick, add a tablespoon of water at a time until it coats the beef like silk.

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