Kung Pao Beef Stir-Fry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fiery blend of tender beef, peanuts, and chili peppers in a savory sauce, perfect for a quick, satisfying meal. This chinese-inspired beef ready in about 35 minutes pairs beef sirloin, peanuts, medium 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.

★ 4.3 (11 ratings) Prep: 15 min Cook: 20 min Serves 4 Chinese cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Slice beef into 1/4-inch strips and marinate in 1 tbsp soy sauce for 10 minutes. Toss with cornstarch to coat.
  2. 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.
  3. 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.

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Frequently asked questions

How long does Kung Pao Beef Stir-Fry take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Kung Pao Beef Stir-Fry?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef sirloin from drying out.

Can I substitute ingredients in Kung Pao Beef Stir-Fry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Kung Pao Beef Stir-Fry for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Kung Pao Beef Stir-Fry?

Chinese beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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