Kung Pao Beef
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender beef stir-fried with roasted peanuts, crisp vegetables, and red chilies in a spicy-sweet sauce, served over steamed rice. A wok-cooked classic balancing heat, sweetness, and nutty crunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tbsp peanut or chili oil (divided)
- 1 lb sirloin steak (thinly sliced)
- 1 tbsp cornstarch (for tenderizing the steak)
- 2 tsp baking soda (for tenderizing the steak)
- 1 yellow onion (chopped)
- 1 red pepper (chopped)
- 4 cloves garlic (minced)
- 1 tsp gingerroot (minced)
- 3 green onions (cut into 1-inch pieces)
- 1/3 cup roasted peanuts (chopped)
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 tbsp cooking sherry (or rice vinegar)
- 1 tbsp brown sugar
- 1 tbsp cornstarch
- 1 cup jasmine rice
- 1 1/4 cups water
- 1 tsp butter
- 1 pinch salt
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 1497mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 601mg
- Calcium
- 39mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1497MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.