This flavourful kung pao stir fry beef with peppers and noodles takes just a few minutes to cook and makes a brilliant week night dinner.
This stir fry makes a little beef go a long way, which is always good. It’s made with a sauce of soy sauce, rice wine and rice wine vinegar, which is sharp and savoury – perfect with the hint of spice from the Szechuan pepper.
You could easily make the sauce spicier with a good pinch of chilli flakes or a drizzle of chilli oil too, if you like.
The Ingredients
- The sauce – this Kung Pao sauce is made from dark soy sauce, light soy sauce, rice wine and rice wine vinegar. These are mixed with a little water and cornflour to make a smooth sauce.
- The beef – use a lean steak for this. It’ll cook nice and quickly in the stir fry and be the perfect texture with no toughness.
- Cashews – cashews add a nice nuttiness which goes beautifully with the beef. A traditional Kung Pao is usually made with peanuts – and you can substitute those here if you like.
- Bell pepper and spring onions– for the vegetable element of the stir fry. You can use any colour of bell pepper – I used yellow.
- Noodles – precook your noodles and simply toss them with the stir fry at the end of the cooking time. You can use any shape of noodle here – udon and flat rice noodles work well too.
- Szechuan pepper – for the hint of spice. As mentioned above, feel free to up the spice level with chilli flakes and/or chilli oil.
Kung Pao Stir Fry Beef With Noodles
Stir fried beef and peppers with noodles and a sauce made from soy sauce, shaohsing rice wine and rice wine vinegar.
Start Cooking in Cook Mode
Ingredients
- 2 teaspoons dark soy sauce
- 1 teaspoon light soy sauce
- 2 teaspoons Shaohsing rice wine
- 1 teaspoon rice wine vinegar
- 1 teaspoon cornflour
- 2 tablespoons vegetable oil
- 80 grams cashews
- 225 grams beef steak lean, e.g. sirloin
- 1 bell pepper
- 6 spring onions
- 4 garlic cloves
- 3 inch piece of ginger
- 300 grams medium noodles precooked
- 1 teaspoon ground Szechuan pepper corns
Instructions
- To make your sauce, mix together the soy sauces, rice wine, vinegar, cornflour and 2 tbsps water in a small bowl. Whisk until smooth.
- Slice the beef and bell pepper into thin slices. Cut the spring onions into chunks approximately 1 inch in length.
- Heat the oil in a wok. When hot, add the cashews and toast for 30 seconds. Remove with a slotted spoon.
- Add the beef to the wok and cook for 1 minute before adding the bell pepper and spring onions. Cook for another minute before adding the garlic and ginger.
- Cook for 2 minutes until fragrant, then add the noodles, sauce and Szechuan pepper. Stir fry for two more minutes. Return the cashews to the wok, stir and serve.
More Chinese style recipes to enjoy:
- Slow Cooked Chinese Style Pork with Lo Mein
- Duck Fried Rice
- Vegan Mushroom and Ginger Stir Fry
- Easy Chicken Chow Mein
- Easy Pork Dan Dan Noodles
- Crispy Lemon Chicken
- Hoisin Duck Stir Fry
- Roast Duck with Chips and Hoisin Sauce
- Vegetable Egg Fried Rice
