Stir-fried Kung Pow Beef
Prep time
Cook time
Total time
Recipe type: Meat
Cuisine: Chinese
Serves: serves 2
  • 200 g beef (I’m using flank steak) – slice thinly and against the grain
  • 100 g roasted peanuts (I’m using store bought Tong Garden brand)
  • 2 clove garlic – minced
  • 2 stalks spring onions – cut into sections
  • ½ onion – cut into quarters
  • 4 – 5 dried chili (add more if you like it hot)
  • Marinade for beef:
  • Pinch of salt
  • Dash of white pepper
  • 1 tsp hua tiao wine (or Chinese rice wine)
  • 1 tsp sesame oil
  • 1 tsp dark soy sauce
  • ½ tsp corn starch
  • ½ tsp baking soda
  • 2 tbsp water
  • [iSauce for stir fry:[/i]
  • 1 tsp light soy sauce
  • 1 tsp sugar
  • ½ tsp oyster sauce
  • 1 tbsp vinegar (you could use white or black)
  • Dash of white pepper
  • Dash of hua tiao wine (or Chinese rice wine)
  • Vegetable oil
  1. Mix the marinade for beef in a small bowl and pour over the beef.
  2. Let it marinade for about 30 mins.
  3. Mix the sauce for the stir fry in a small bowl.
  4. Add 3 tbsp oil into a heated wok or pan and add in beef slices. Stir fry for 2 mins and remove from heat. Drain and set aside.
  5. Remove some of the oil from the wok, leaving about 1 tbsp.
  6. Add in onion, garlic, dried chilli, white parts of spring onions and stir fry for 30 secs.
  7. Add in beef and sauce. Continue to stir fry at high heat for another minute.
  8. Add in the roasted peanuts, remaining spring onions and give it a final toss.
  9. Serve warm.
Recipe by Bear Naked Food at