Kung Pao Beef
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The Woks of Life · by Bill★ 5.0 (17)

Kung Pao Beef

NUTRITION · PER SERVING95M COOK
CAL 25%·PRO 51%
CARBS 15G12% OF CAL
3G FIBER6G OTHER5G TOTAL SUGAR
FAT 38G69% OF CAL
6G SAT32G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender beef with roasted peanuts and chilies in a spicy, tangy sauce served over rice. A classic Chinese stir-fry with bold flavors and satisfying texture.

mainchinesestir frybeefdairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 12 ounces beef flank steak ((cut into small 1/4-inch or 0.6cm thick pieces))
  • 2 teaspoons cornstarch
  • 2 teaspoons Shaoxing wine
  • 2 teaspoons oil ((any neutral oil with a high smoke point, such as canola or avocado oil))
  • 2 teaspoons oyster sauce
  • 1/8 teaspoon baking soda
  • 3 tablespoons warm water ((or beef/chicken stock))
  • 1 tablespoon light soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon hoisin sauce
  • 1/2 teaspoon Sichuan peppercorn powder
  • 1/2 teaspoon dark soy sauce
  • 1/2 teaspoon sesame oil
  • 1 tablespoon oil ((any neutral oil with a high smoke point))
  • 1 cup raw peanuts ((shelled and skinned))
  • 2 tablespoons oil ((any neutral oil with a high smoke point))
  • 1 teaspoon fresh ginger ((minced))
  • 5 dried red chilies ((deseeded and sliced into small pieces; these can be spicy, so adjust according to your own taste))
  • 1/2 cup bell pepper ((diced; preferably red, orange, or yellow bell pepper))
  • 2 scallions ((chopped, white and green parts separated))
  • 2 cloves garlic ((chopped))
PREP
75M
SODIUM
392MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.