Simple Spicy Kung Pao Beef Noodles make it easy to forget about the take out. This Kung Pao Beef Recipe is filled with sliced steak, fresh vegetables, cashews, noodles then all tossed with sweet ‘n spicy sauce! It’s the perfect easy dinner recipe.
Want more Asian inspired recipes then you need to try my 15 Minute Cauliflower Chicken Fried Rice or my Asian Cucumber Salad!
Spicy Kung Pao Beef Recipe
I don’t know about you. But after being stuck inside our house for over a month I have been craving asian food like nobody’s business. Finally, I just caved and made it and I’m so glad I did. This Spicy Kung Pao Beef hit all the right spots! I filled it with fresh vegetables and noodles for the perfect dinner!
Y’all have got to make it!
What is Kung Pao Beef?
Kung Pao Beef is a spicy, stir-fried Chinese dish made with sliced steak, peanuts, vegetables, and chili peppers.
What is Kung Pao Sauce made out of?
Kung pao sauce is pretty easy to make. It has two layers of flavor. The first layer is from spices and the other one is from a balance of soy sauce, vinegar and sugar. (aka salty, tangy and sweet) The second is from the chili pepper itself. In this recipe I used garlic chili sauce for that extra punch of spice! You’re going to love it!
How to make Kung Pao Beef Noodles?
- Make your Sauce: To a small sauce pan add tamari sauce, rice wine vinegar, honey, sesame oil and garlic chili sauce. Whisk together and bring to a boil. In a small bowl add water and corn starch, mix together to create a slurry and add to tamari sauce mixture. Whisk together and simmer until thickened. Remove from heat and set aside.
- Prep your Noodles: Bring a pot of water to a boil. Add spaghetti noodles and cook until al dente. Once done drain and add noodles to a large bowl.
- Saute Mushrooms & Beef: In the meantime heat a large skillet to medium high heat. Add 1 tablespoon of sesame oil and shitake mushrooms. Saute for 2-3 minutes per side, until browned and add mushrooms to the bowl full of noodles. Next, add steak to the same pan you just cooked the mushrooms in. Sear for 1-2 minutes per side.
- Combine all Ingredients: To the bowl of noodles, add cooked steak, mushrooms, raw carrots, red peppers, green onions, cilantro and cashews. Pour Kung Pao Sauce over the noodles and toss everything together. Serve.
How to store Kung Pao Beef?
Once Kung Pao Beef is cooled, store in an air tight container in the refrigerator for 3 to 4 days. To reheat, warm up in the microwave for 1 to 2 minutes.
Every bite of this dish is seriously divine. It is the perfect balance of salty, tangy, sweet and spicy. Filled with seared steak, fresh vegetables for a little crunch, browned mushrooms for the that umami taste and nutty cashews all pair perfectly together to make this Kung Pao Beef Noodle Recipe absolutely to die for.
You’re going to love it! Bon Appetit friends!
Other Recipes you need to try if you like Kung Pao Beef:
- Asian Chicken Mason Jar Salad
- Teriyaki Salmon with Asian Noodle Salad
- Thai Mango Avocado Salad
- Spicy Thai Chicken Chicken
- Asian Grilled Flank Steak
Easy Kung Pao Beef Noodles
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6-8 1x
- Category: Beef
- Method: Stove
- Cuisine: Asian
- Diet: Gluten Free
Description
Simple Spicy Kung Pao Beef Noodles make it easy to forget about the take out. This Kung Pao Beef Recipe is filled with sliced steak, fresh vegetables, cashews, noodles then all tossed with sweet ‘n spicy sauce! It’s the perfect easy dinner recipe.
Ingredients
Kung Pao Sauce:
- 1/2 cup tamari sauce (or soy sauce)
- 4 tablespoons rice wine vinegar
- 2 1/2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon garlic chili sauce (found in asian food section)
- 1/3 cup water
- 1 tablespoon corn starch
- 1 lb. gluten free spaghetti noodle
Noodles:
- 1 tablespoon sesame oil
- 1 pint shitake mushrooms, sliced (sub with button if needed)
- 1 red pepper, julienned
- 2 carrots, grated
- 1/3 cup green onions, sliced
- 1/4 cup chopped cilantro
- 1 lb. steak stir fry strips (or you could you 1lb of flank steak and thinly slice)
- 1/4 cup raw cashews, roughly chopped
Instructions
- To a small sauce pan add: tamari sauce, rice wine vinegar, honey, sesame oil and garlic chili sauce. Whisk together and bring to a boil.
- In a small bowl add water and corn starch, mix together to create a slurry and add to tamari sauce mixture. Whisk together and simmer until thickened. Remove from heat and set aside.
- Bring a pot of water to a boil. Add spaghetti noodles and cook until al dente. Once done drain and add to a large bowl.
- In the meantime heat a large skillet to medium high heat. Add 1 tablespoon of sesame oil and shitake mushrooms. Saute for 2-3 minutes per side, until browned and add mushrooms to the bowl full of noodles.
- Next, add steak to the same pan you just cooked the mushrooms in. Sear for 1-2 minutes per side.
- Add steak to the bowl filled with noodles along with raw carrots, red peppers, green onions, cilantro and cashews. Pour Kung Pao Sauce over the noodles and toss everything together and serve.
Notes
Sauce inspired by Creme de le Crumb
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