Kung Pao Beef
View original ↗
Omnivore's Cookbook · by Maggie Zhu★ 5.0 (2)

Kung Pao Beef

NUTRITION · PER SERVING30M COOK
CAL 20%·PRO 45%
CARBS 20G19% OF CAL
2G FIBER8G OTHER10G TOTAL SUGAR
FAT 27G60% OF CAL
6G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender beef slices, crisp peppers, and crunchy peanuts in a rich sauce that balances savory, sour, sweet, and spicy flavors. An impressive home-cooked Chinese dinner.

mainchinesestir frybeefdairy free
View the full recipe on Omnivore's Cookbook →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 12 oz flank steak
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 2 teaspoons Shaoxing wine ((or dry sherry))
  • 2 teaspoons oyster sauce ((or soy sauce))
  • 1/4 teaspoon baking soda
  • 2 tablespoons chicken broth
  • 2 tablespoons distilled vinegar
  • 1 tablespoon Shaoxing wine ((or dry sherry))
  • 1 tablespoon light soy sauce ((or soy sauce))
  • 1 teaspoon dark soy sauce ((or soy sauce))
  • 2 tablespoons sugar
  • 2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 3 tablespoons peanut oil ((or vegetable oil))
  • 6 dried Chinese chili peppers
  • 3 scallions (, cut into 1” (2.5 cm) pieces, white and green parts divided)
  • 3 garlic cloves (, minced)
  • 2 teaspoons minced ginger
  • 1/2 teaspoon crushed Sichuan peppercorns
  • 1 red bell pepper (, diced into 1/2” (1 cm) pieces)
  • 1/2 cup roasted peanuts
PREP
20M
SODIUM
569MG
ESTIMATE
COMPLETE

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