Description
This Ground Kung Pao Beef recipe offers a flavorful and spicy twist on the classic Kung Pao dish using lean ground beef for a quick, savory stir-fry. Infused with garlic, ginger, red pepper flakes, and dry roasted peanuts, this dish combines a rich, thickened soy-sherry sauce with a hint of sweetness from sugar and a touch of sesame oil. Perfect served over hot white rice, it’s an easy and delicious meal for weeknights.
Ingredients
Scale
Beef Mixture
- 1 lb. lean ground beef
- 1/2 red bell pepper, diced
- 1/4 cup diced green onions (white parts only)
- 2 tsp minced garlic
- 2 tsp minced ginger
- 1 to 2 tsp crushed red pepper flakes
Sauce
- 1/2 cup less sodium soy sauce
- 1/4 cup dry sherry (or white wine)
- 2 tsp light sesame oil
- 2 tbsp sugar
Thickener
- 2 tbsp cornstarch
- 1/4 cup water
Additional
- 1/2 cup dry roasted (unsalted) peanuts
Instructions
- Cook the Beef and Vegetables: In a skillet over medium-high heat, add the ground beef, diced red bell pepper, diced white parts of green onions, minced garlic, minced ginger, and crushed red pepper flakes. Cook until the beef is no longer pink, stirring occasionally. Drain any excess fat, then return the skillet to the stovetop.
- Prepare and Add the Sauce: In a small bowl, whisk together the less sodium soy sauce, dry sherry (or white wine), light sesame oil, and sugar. Pour this mixture over the cooked beef mixture in the skillet while it’s still on medium-high heat.
- Thicken the Sauce: In the same small bowl, combine the cornstarch and water and whisk until smooth to create a slurry. Pour this into the skillet with the beef and sauce mixture. Stir continuously and cook until the sauce thickens and coats the beef and vegetables evenly.
- Add Peanuts and Garnish: Stir in the dry roasted peanuts thoroughly. Optionally, garnish with additional diced green onions. Serve immediately over hot white rice and enjoy your flavorful Ground Kung Pao Beef.
Notes
- Adjust the crushed red pepper flakes to your preferred spice level.
- Dry sherry can be substituted with dry white wine if unavailable.
- Use lean ground beef to reduce excess grease and fat.
- For a nuttier flavor, you can toast the peanuts lightly before adding.
- Serve with steamed jasmine or basmati rice for the best traditional pairing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Keywords: Kung Pao Beef, Ground Beef Stir Fry, Spicy Beef Recipe, Chinese Beef Dish, Easy Kung Pao Recipe, Weeknight Dinner
