Kung Pao Beef is a Chinese Takeout Staple that’s packed with spicy Asian flavors and meaty goodness. Cutting down on the sugar and using quality ingredients make this recipe a much healthier version than your traditional version.
If you’re like me and could live off of Chinese Takeout then I’m sure you miss these tasty dishes. I’ve already tackled some of my favorite recipes like General Tso Chicken and Pepper Steak with great success so Kung Pao Beef was the next recipe on my list. Though Kung Pao Chicken is probably more popular, who can say no to tender spicy beef! You’re more than welcome to use this same recipe using chicken thighs or breast meat if that's what you prefer
You can use any variety of steak that you prefer. I’ve even used ground beef for an economical version of this recipe. I just so happened to have some leftover beef tenderloin so I used that for this particular batch. New York strip is also a great option as well as shaved ribeye. Cheaper cuts like flank, skirt or top sirloin are also tasty. To make slicing the meat as thin as possible I place the steak in the freezer for about 20-30 minutes until it’s about halfway frozen. This will make cutting the steak thinly easier and much safer. Always make sure you have a sharp knife and run it through a sharpener before slicing.
Most of the carbs in this recipe are found in the veggies. If you’re looking to lower the carb count you can always go easy on the carrots and onions. Even omit them from the recipe. Some versions of Kung Pao Beef use bell peppers instead of carrots and that would be a great substitute as well. The ginger and garlic also contain a few carbs but what they contribute in flavor is well worth the carbs. I also know that peanuts can be mildly controversial because it’s a member of the legume family and not actually a nut. If you fall into this state of mind, sliced almonds or Pili Nuts can be swapped out easily.
I served my Kung Pao Beef along with plain Riced Cauliflower. I also made a batch with a frozen mixed veggie version that contained peas, corn and peppers. Yes it was a little higher in carbs but it fit into my macros and added some complexity to my cauliflower rice. I’ve also served this recipe over sautéed cabbage which is a great vegetable to add volume without adding very many calories.
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