The Recipe Critic · by Alyssa Rivers
Kung Pao Beef
NUTRITION · PER SERVING60M COOK
CAL 16%·PRO 52%
CARBS 12G15% OF CAL
1G FIBER4G OTHER6G TOTAL SUGAR
FAT 19G53% OF CAL
5G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender marinated steak stir-fried with vegetables in a tangy, spicy Asian sauce loaded with peanuts. A restaurant-quality takeout favorite that's easy to make at home.
mainchinesestir frybeef🍳 skillet🍜 wokdairy free
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Nutrition & ingredients
Ingredients
serves 6- 1 ½ pounds flank steak, (sliced into ½-inch by 2-inch slices)
- ¼ cup soy sauce
- ¼ cup beef broth
- 1 tablespoon cornstarch
- 1 tablespoon chili paste
- 2 teaspoons minced garlic, (about 2 cloves)
- 2 tablespoons vegetable oil
- 1 dried red chili, (minced)
- 1 tablespoon ginger paste, (or grated ginger)
- ¼ cup rice vinegar
- 2 tablespoons Chinkiang vinegar
- 2 tablespoons brown sugar
- 1 tablespoon red chili paste
- 1 red bell pepper, (sliced into 2-inch pieces)
- 1 green bell pepper, (sliced into 2-inch pieces)
- 4 dried red chilis, (diced)
- ¼ cup chopped peanuts
- ¼ cup chopped green onions, (more for garnish)
At a glance
PER SERVING · TIME 60M
CAL 16%·PRO 52%
CARBS 12G15% OF CAL
1G FIBER4G OTHER6G TOTAL SUGAR
FAT 19G53% OF CAL
5G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 20m
- Sodium
- 821mg
- 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
- 585mg
- Calcium
- 24mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 821MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.