This super easy Ground Kung Pao Beef is ready in just 15 minutes and filled with ground beef in a deliciously spicy sauce.
One of my goals for the year is to come up with more ONE SKILLET recipes. When it comes to dinner time, I find myself constantly reaching for my skillet and my archives of super quick recipes that only use one pan.
That’s why I’m absolutely loving this Ground Kung Pao Beef! It’s so quick and easy and the homemade sauce is spot on!
Ground Kung Pao Beef Recipe:
- Start by browning some ground beef in a skillet with diced bell pepper and diced green onion (the white parts).
- Add in some garlic, ginger and your preference of crushed red chili peppers (the more you use the spicier the dish).
- Drain off any fat and return the skillet to the stove top.
How To Make Kung Pao Sauce
Once the ground beef is cooked you’ll whisk together the ingredients for the kung pao sauce.
- Combine soy sauce, dry sherry (or white cooking wine), sesame oil and sugar in a bowl and whisk until sugar is dissolved.
- In another small dish combine cornstarch and water to make a slurry.
- Pour the sauce ingredients into the ground beef mixture along with the cornstarch slurry and cook over medium high heat until the sauce is thickened.
All that’s left to do is toss in some dry roasted peanuts and give it a good stir!
This super easy dish comes together in just about 15 minutes or less. You’ll be shocked at how delicious it is!
Kung Pao Beef Recipe Tips and Variations:
- Feel free to swap out the ground beef for ground turkey, chicken or pork!
- Try adding in more veggies like diced zucchini or peas along with the diced bell peppers.
- If you don’t like peanuts you can leave them out.
- Serve this ground beef mixture over white rice, noodles, or in lettuce leaves for a low carb version!
If you’re looking for more Kung Pao recipes, check out this Kung Pao Shrimp Lo Mein or my Copycat Kung Pao Chicken!
I know you’re going to love this recipe!
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Ground Kung Pao Beef
Ingredients
- 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
- 1/2 cup dry roasted, unsalted peanuts
For the Sauce:
- 1/2 cup less sodium soy sauce
- 1/4 cup dry sherry, or white wine
- 2 tsp light sesame oil
- 2 tbsp sugar
- 2 tbsp cornstarch
- 1/4 cup water
Instructions
- Add the ground beef, bell pepper, onion, garlic, ginger and chili flakes in a skillet and cook until beef is no longer pink. Drain any excess fat and return skillet to stove top.
- Meanwhile whisk together the soy sauce, dry sherry, sesame oil and sugar in a small dish and pour into ground beef mixture over medium high heat. Combine the cornstarch and water in the small dish and whisk until smooth. Pour into the ground beef mixture and cook until sauce thickens.
- Stir in the peanuts and garnish with diced green onions if desired. Serve over hot white rice and enjoy!
Nutrition
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Patricia flinn
so easy great when I don’t feel like spending a long time cooking.
Bryan J Treacy
Shawn, you are my go to when trying to figure out something to make for dinner that doesn’t involve having a professional chef kitchen. I saw this recipe on Facebook last week and had defrosted a pound of ground beef from my go to meat source at Moink.com (similar to Butcher Box). I tried it, played with it a little, and my family decided I’m even a better cook than they already thought. This one is amazing! I’m like Emeril so whatever you tell me to use, I increase the garlic to kick it up a major notch. I don’t like peppers so I eliminated those (sorry) and I probably used more red pepper flakes than you do. I may or may not have put a little Frank’s hot sauce in there as well. And anytime I use sesame oil for a recipe, that seems to seal the deal for everyone I feed. Thanks so much for this one. You made me somewhat famous! I frequently post what I cook on Facebook and I get more engagement from those posts than the ones I post as a retired physician/health coach. And poop on that hater that told you to quit bouncing into your videos two weeks ago. You look happy doing what you’re doing and I, for one, appreciate all your helpful recipes, even though I put my own “brand” on them.
Tima
It came together quickly, and easily. Everyone found it yummy! For me, I found it tasty, but next time I will use the lower sodium soy sauce, and less of it.
Thanks for a delicious recipe!
Natasha
Made this tonight and it was SOOOOO good! Even my 3 yr old loved it. I left out the chili flakes and ised coconut aminos because its soy free and has way less sodium. i also only used half the sugar and chicken broth instead of wine. Definitely a keeper <3
Shawn
Woot woot! So glad you guys enjoyed it!
Dawn @ The Kitchen and a Latte
I have never tried Kung Pao before, mainly because we do not order Chinese much and I have a few favorites. But being able to easily make this at home means I can try it and still have my usual next time we order out 🙂
Shawn
It’s definitely an easy weeknight dinner with all the flavors of takeout! Hope you enjoy it!
Michelle Brooks
I made this it was so good! I had a green salad also! Delicious!!!
Amalia
Loved it!
Laurie
Really good and easy. Very spicy so next time I will reduce the red pepper flakes. I’m on a low carb diet so I served it over cauliflower rice.
Kari Boening
This would be great in a lettuce wrap!
Toya
I’m going to try to make this tomorrow. The only thing is I don’t have fresh ginger. Can I use Ground Ginger?
Poet
Is there a way to make this more on the mild side? I have 2 in the house who like dishes more mild and 2 who are more adventurous when it comes to seasonings.
Shawn
You can leave out the red pepper flakes for those who like it more mild, and then add extra to those who like it spicier! Enjoy!
Janet Bradley
This sounds really good. Do you think I could double the sauce and it would still be good.
Can’t wait to try this.
Thanks, Janet
Shawn
Yes for sure! Hope you enjoy it!