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.
A healthier take Kung Pao Beef
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
What type of steak to use.
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.
Let’s talk Veggies
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.
Need More Asian Inspiration
- Carb General Tso Chicken
- Asian Keto Beef Heart Satay
- Asian Red Cabbage Slaw w/ Cilantro Lime Dressing
- Keto Togarashi Pork Fried Rice
- Keto Vietnamese Sticky Wings
Kung Pao Beef
- 16 oz Thinly Sliced Steak
- 1/3 cup Diced Carrots
- 1/3 cup Diced Celery
- 1/4 cup Diced Onion
- 1/2 cup Roasted Salted Peanuts
- 3 tbsp Minced Garlic
- 1 tbsp Minced Ginger
- 1/4 cup Sliced Scallions
- 3 tbsp Gluten Free Soy Sauce
- 3 tbsp Alternasweets Ketchup
- 1 tbsp Oyster Sauce
- 1 tbsp Sriracha
- 2 tbsp Rice Vinegar
- 2 tsp Sesame Oil
- 1 tsp Chinese Five Spice
- 1 tsp Black Pepper
- 2 tsp Real Salt
- Place Beef in freezer for 20 minutes then slice steak as thin as possible. Place in plastic freezer bag
- Prepare the marinade/Sauce by combining half of the Sliced Scallions, Soy sauce, Oyster Sauce, Alternasweets Ketchup, Sriracha, Rice Vinegar, Sesame Oil, Chinese Five Spice, Salt and Pepper. Pour sauce marinade into the bag with the beef and massage the meat so that its well coated. Refrigerate for at least a few hours but preferably overnight.
- in a hot pan saute carrots, onions and celery with a tbsp of oil until the veggies begin to soften slightly but still have a good crunch. Next add ginger and garlic, saute for a minute then add the beef along with remaining marinade. cook until the beef is fully cooked. about 5-7 minutes
- finish by adding remaining Scallions along with peanuts. cook for another minute until sauce has thickened and reduced.
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