Spicy Kung Pao Beef Peanuts (Printer-Friendly)
Tender beef and crunchy peanuts in a savory, spicy stir-fry with crisp vegetables and bold flavors.
# What You'll Need:
→ Beef & Marinade
01 - 1.1 lb flank steak, thinly sliced against the grain
02 - 1 tbsp soy sauce
03 - 1 tbsp Shaoxing wine or dry sherry
04 - 1 tsp cornstarch
→ Sauce
05 - 2 tbsp soy sauce
06 - 1 tbsp dark soy sauce
07 - 1 tbsp rice vinegar
08 - 1 tbsp hoisin sauce
09 - 1 tbsp sugar
10 - 2 tsp sesame oil
11 - 2 tbsp water
12 - 1 tsp cornstarch
→ Stir-Fry
13 - 3 tbsp vegetable oil, divided
14 - 8–10 dried red chilies, halved and seeds removed for less heat
15 - 1 tsp Sichuan peppercorns
16 - 3 cloves garlic, minced
17 - 1 thumb-sized piece ginger, minced
18 - 1 red bell pepper, diced
19 - 1 green bell pepper, diced
20 - 4 spring onions, sliced, whites and greens separated
21 - 3.5 oz roasted unsalted peanuts
# How to Make It:
01 - Combine flank steak slices with soy sauce, Shaoxing wine, and cornstarch in a bowl. Toss thoroughly to coat and let marinate for 10 minutes.
02 - Whisk together all sauce ingredients in a separate bowl until smooth. Set aside.
03 - Heat 1½ tablespoons of vegetable oil in a wok or large skillet over high heat. Add marinated beef in a single layer and sear for 1 to 2 minutes until just browned. Remove beef and set aside.
04 - Add remaining vegetable oil to the wok. Stir-fry dried red chilies and Sichuan peppercorns for 30 seconds until fragrant, taking care not to burn.
05 - Add minced garlic, ginger, and spring onion whites to the wok. Stir-fry for 1 minute until fragrant.
06 - Add diced red and green bell peppers. Cook for 2 to 3 minutes until just tender.
07 - Return the seared beef to the wok. Pour in the prepared sauce and stir thoroughly to coat all ingredients. Cook for 1 to 2 minutes until the sauce thickens.
08 - Incorporate roasted peanuts and spring onion greens. Toss everything together then remove from heat.
09 - Serve immediately with steamed jasmine or brown rice for a balanced meal.
# Expert Advice:
01 -
- The sauce coats everything in sticky, savory heat without needing any cream or complicated techniques.
- It comes together in 35 minutes, which means you can serve restaurant-quality food on a weeknight without stress.
- Peanuts add a satisfying crunch that makes every bite feel special, not just another stir-fry.
02 -
- If you overcook the beef, no sauce will save it—keep your heat high and your timing tight, removing it the moment it's just browned so it finishes gently when it returns to the wok.
- The sauce must thicken before you add the peanuts; if it looks too thin or glossy, cook it an extra 30 seconds—a silky, clinging sauce is what separates this from mediocre stir-fry.
- Don't skip separating the white and green parts of the spring onions; the whites cook and mellow while the greens add a fresh bite at the very end.
03 -
- A wok conducts heat more efficiently than a regular pan, but if you don't have one, your largest skillet will do the job—just avoid anything with a thin bottom that hot-spots unevenly.
- The secret to restaurant-quality texture is not crowding the pan; if you're doubling the recipe, sear the beef in two batches rather than piling it in—those few extra minutes of prep prevent steam and uneven cooking.