Kung Pao Beef – GERD / Acid Reflux-Friendly Version



Serving size

4 ounces beef with vegetables and rice
30 Minutes

This recipe can be multiplied and makes great leftovers.

Kung Pao Beef – GERD / Acid Reflux-Friendly Version


16 ounce Beef flank steak (cut into 1 inch cubes)
2 tsp. Low sodium soy sauce (or gluten-free tamari sauce)
2 tsp. Sake
1 tsp. Sesame oil
2 tsp. Rice Vinegar
2 tsp.. Honey
1 tsp.. Cornstarch
2 cup Water
1 cup White rice
1 Tbsp. Sesame oil
2 Tbsp. Ginger root, raw (peeled and minced)
2 tablespoon Rice Vinegar
2 Tbsp. Low sodium soy sauce (or gluten-free tamari sauce)
3/4 cup Water
1/4 cup Dry roasted peanuts (chopped coarsely)


Place the 2 teaspoons low-sodium soy sauce, sake, 1 teaspoon sesame oil, rice vinegar, honey and cornstarch in a bowl and stir until well blended. Add the flank steak cubes and toss until coated. Place the bowl in the refrigerator.

While the beef is marinating place the water in a medium sauce pan over high heat. When the water boils, stir in the jasmine rice.

Reduce heat to medium-low and simmer, partially covered, for about 25 - 30 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.

Add the sesame oil and heat for a few moments. Reduce the heat to medium and add the ginger. Cook for about one minute.

Add the beef and cook for about one minute until browned on the outside.

Add the rice vinegar and soy sauce. Cook the beef, tossing frequently. When the beef is nearly done add the water and stir until well blended. When the beef is cooked through serve over the rice and top with the peanuts.

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GERD / Acid Reflux

This recipe leaves out ingredients that may be triggers.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for those who are taking Coumadin (warfarin).

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish.


This is a low sodium recipe.

Recipe Notes

I like spicy food but not too spicy. The regular version of this recipe calls for one red chili pepper. While I find that mild you might find that it’s too much of a GERD trigger for you.

One way to control how much spiciness is in dishes like this one is to use chili oil. This is widely available now, and very common in Asian markets, but your grocery probably carries it.

Simply replace some of the oil that you use to stir fry with the chili oil. Start slowly at first — a half teaspoon for two servings may be enough for you (it is for me). Each time you cook use a little more if you want more heat. It’s great to have around and adds the flavor of a spicy chili pepper but you don’t have to take the time to seed and mince.

"When it comes to Chinese food I have always operated under the policy that the less known about the preparation the better. A wise diner who is invited to visit the kitchen replies by saying, as politely as possible, that he has a pressing engagement elsewhere."

Calvin Trillin, Writer