What is Kung Pao Beef?

Origins

• Kung Pao chicken is thought to have originated from Sichuan cuisine in China’s Sichuan Province.

• The dish was named after Ding Baozhen (1820–1886), a late Qing Dynasty official with the title Gōng Bào.

• The beef version likely emerged later as a variation using beef instead of chicken.

Ingredients

• Beef – Lean tender beef cut into small cubes or thin strips. Flank steak, sirloin or filet mignon are good options.

• Peanuts – Roasted, unsalted peanuts provide crunch.

• Vegetables – Onions, bell peppers, celery, water chestnuts etc.

• Chilies – Dried red chilies impart heat and flavor. Sichuan peppercorns add numbing heat.

• Sauce – Made with soy sauce, rice vinegar, hoisin sauce, sesame oil, garlic, ginger etc.

Flavors

• Sweet and sour – Balance of sugar and rice vinegar.

• Umami – Soy sauce, oyster sauce, hoisin sauce.

• Spicy – Chilies, Sichuan peppercorns.

• Aromatic – Ginger, garlic, scallions.

Cooking Method

• Velvet beef in cornstarch for tenderness.

• High heat wok-frying to sear aromatics, beef and chilies.

• Toss everything with the sauce until thickened.

• Garnish with roasted peanuts and scallions.

Serving Suggestions

• Steamed Jasmine rice

• Rice noodles or lo mein

• Fried rice or cauliflower rice

• Steamed buns

• Stir-fried vegetables

Health Benefits

• High protein

• Fiber from vegetables

• Essential vitamins and minerals

• Phytonutrients from chilies

• Peanuts add healthy fats