Kung Pao Beef Stir-Fry

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fiery blend of tender beef, peanuts, and chili peppers in a savory sauce, perfect for a quick, satisfying meal. This Chinese-inspired beef recipe, ready in about 35 minutes, pairs beef sirloin, peanuts, red bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Chinese cuisine 420 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1.2 lbs beef sirloin
1/2 cup peanuts
2 medium red bell peppers
1 tbsp ginger
3 tbsp soy sauce
1 tbsp sriracha
1 tbsp sugar
1 tbsp cornstarch
2 tbsp vegetable oil

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Slice beef into 1/4-inch strips and marinate in 1 tbsp soy sauce for 10 minutes. Toss with cornstarch to coat.
Step 2: Heat 1 tbsp oil in a wok over high heat. Add beef and stir-fry for 3-4 minutes until browned. Remove and set aside.
Step 3: In the same wok, add remaining oil, then sauté minced ginger for 30 seconds. Add bell peppers and stir-fry for 2 minutes. Return beef to the wok, stir in remaining 2 tbsp soy sauce, 1 tbsp sriracha, and 1 tbsp sugar. Cook for 5 minutes until sauce thickens and coats the beef. Serve with peanuts tossed in the sauce.