Kung Pao Beef
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender sliced flank steak in a savory Kung Pao sauce with crisp bell peppers and roasted peanuts. Serve over rice or noodles for a quick, homemade version of the takeout classic.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound flank steak (thinly sliced)
- 3 tablespoons cornstarch
- salt and pepper (to taste)
- 3 tablespoons soy sauce
- 2 tablespoons chili sauce
- 1 tablespoon granulated sugar
- 2 tablespoons Chinese black vinegar
- 1 tablespoon rice wine vinegar
- 1 teaspoon cornstarch
- 3 tablespoons neutral cooking oil
- 6 dried red Thai chiles
- ½ teaspoon Sichuan peppercorns
- 4 scallions (white and green parts divided, chopped)
- 3 cloves garlic (minced)
- 1 1-inch piece fresh ginger (grated)
- 1 bell pepper (core and seeds removed, chopped)
- ½ cup roasted peanuts
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 1160mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 542mg
- Calcium
- 35mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1160MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.