Kung Pao Beef Recipe
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Diethood · by Katerina Petrovska★ 5.0 (10)

Kung Pao Beef Recipe

NUTRITION · PER SERVING20M COOK
CAL 20%·PRO 54%
CARBS 13G13% OF CAL
2G FIBER7G OTHER4G TOTAL SUGAR
FAT 25G58% OF CAL
6G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A Chinese takeout classic of tender beef in a spicy-sweet sauce with peanuts and crisp vegetables. Quick to prepare and packed with bold, layered flavors.

mainchinesestir frybeefdairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 pound flank steak (thinly sliced against the grain into ¼-inch thick strips)
  • salt and freshly ground black pepper (to taste)
  • 2 tablespoons cornstarch
  • 2 tablespoons ketchup
  • 2 tablespoons rice cooking wine or dry sherry (when I’m out of either one, I use balsamic vinegar)
  • 2 tablespoons low sodium soy sauce
  • 2 teaspoons chili sauce
  • 1 teaspoon sesame seed oil
  • 2 tablespoons vegetable oil or canola oil
  • ¼ teaspoon pepper flakes
  • ½ teaspoon fresh grated ginger
  • 5 Thai red dried chiles
  • 1 small green bell pepper (cut into thin strips and each strip cut in half)
  • 3 scallions (white and green parts, cut into 2-inch pieces)
  • ½ cup dry roasted peanuts (roughly chopped)
  • ¼ cup chopped fresh cilantro (plus more for garnish)
PREP
10M
SODIUM
750MG
ESTIMATE
COMPLETE

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