Tuesday, July 19, 2011

Kung Pao Beef/宮保牛肉

Most of you may have seen my previous recipe for Kung Pao chicken.  Kung Pao is a traditional Chinese dish from Sichuan province where I grew up.  Although chicken is traditionally used, seafood items such as shrimp or scallops, or other meats such as beef or pork are sometimes used too.  The method to make this Kung Pao Beef dish is slightly similar to Kung Pao chicken.  It is getting more and more popular today and has become a very common dish in China.  Some North American Chinese restaurants may serve this dish on their menu and if you are a beef lover you will love it.  This dish is very easy to make and it takes about 20 minutes from preparation to finish.  When you want to have a quick meal to fit your busy schedule just serve this dish with some rice.  I served this Kung Pao Beef along with some rice and some Sautéed Choy Sum with Chopped Garlic.  It was a perfect meal.


  • 8 oz lean beef
  • 1 medium sized bell pepper
  • 2 dried chili pepper 
  • A few basil
  • 4 green onion 
  • A few Sichuan peppercorn
  • 3 tbsp sliced garlic 
  • 1 tsp cooking wine 
  • 1 tsp soy sauce
  • 1½ tbsp oyster sauce
  • 1 tsp cornstarch
  • 1½ tbsp cooking oil
  • Half cup of beef stock/vegetable stock

To marinate the beef:

  • 1 egg white
  • 1 tsp chopped green onion
  • 1 tsp ground garlic
  • A little bit fresh pepper
  • 1 tsp cooking wine
  • 1 tsp soy sauce
  • 1 tsp cornstarch


  1. Shred the beef into small slices.  Cut the green onion approximately an inch and half long.  Cut the dried chili pepper to small pieces.  Cut the bell pepper into small cubes.
  2. Marinate the beef.  In a small bowl, add 1 tsp cornstarch and 2 tbsp water.
  3. In a nonstick medium saucepan or a wok, heat 1½ tbsp cooking oil over medium-high heat.  Add the sliced garlic, green onion, basil, bell pepper, dried chili pepper and Sichuan peppercorn.  Stir everything evenly.  About 2 minutes when you can smell the fragrances of garlic, add the marinated beef to cook.  Add the soy sauce and oyster sauce, and then stir everything evenly.  About a minute or two, add cooking wine and beef stock.  Stir everything for 4 - 5 minutes until all the beef is not longer pink, add sesame oil and cornstarch water.  Stir everything evenly, and then transfer to a serving plate.  Now you are done!


  1. I love Kung Pao Chicken and thanks for sharing this recipe using beef, looks very tender and delicious :)

  2. the flavor bounces off the page, looks divine.