Kung Pao Beef



Serving size

4 ounces beef with vegetables and rice
30 Minutes

This recipe can easily be multiplied and makes great leftovers.

Kung Pao Beef


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 cup Honey
1 cup Cornstarch
2 cup Water
1 cup White rice
1 Tbsp. Sesame oil
2 clove Garlic, raw (minced)
2 5 slices (1 inch dia) Ginger root, raw (peeled and minced)
1 pepper Jalapeno pepper (seeded and minced)
4 large Green onions (cut fine crosswise)
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.

After cutting the green onions, separate the white and green part.

When the rice is done, place a large skillet or wok over high heat. Add the sesame oil and heat for a few moments. Reduce the heat to medium and add the ginger, garlic, chili pepper, and the white part of the green onions. Cook for about one minute.

Add the beef and cook for about one minute, tossing frequently until browned on all sides.

Add the rice vinegar and soy sauce. Continue cooking the beef, tossing frequently. When the beef is nearly done to your liking, fold in the green part of the green onion and the 3/4 cup water. Cook for another minute.

Serve over the rice and top with the peanuts.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use low sodium gluten-free tamari sauce in place of the low sodium soy sauce.


This is a low sodium recipe.

Recipe Notes

I like spicy food but not too spicy. This is literally the one pepper version and is pretty mild so it’s easy to make this spicier by adding peppers to your desired level of heat.

"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