Paul Rankin's kung pao beef with fried rice

A tasty alternative to takeaway kung pao beef

Kung Pao Beef is a great dish to try at home, as you can be sure that all the ingredients are fresh and you have more control over the spices and salt levels in the dish.

Ingredients - Serves 2 Adults

For the beef:

  • 170g / 6 oz. of rump steak, trimmed and thinly sliced
  • ¼ teaspoon of salt
  • ½ an egg white
  • 1 teaspoon of corn-flour
  • 1 tablespoon of light soy sauce
  • 2 tablespoons of vegetable oil
  • 2 tablespoons of roasted peanuts / cashews
  • ¼ teaspoon of chili flakes
  • 4 spring onions, chopped (use green parts only)
  • 1 clove garlic, crushed and finely sliced
  • Thumb sized piece root ginger, peeled and finely sliced (about 10 slices)
  • ½ red pepper, thinly sliced
  • ½ teaspoon whole peppercorns, cracked

For the sauce:

  • 1 tablespoon of soy sauce
  • 100 ml / 3 ½ fl oz. of chicken stock
  • 1-2 teaspoons of sugar
  • 1 teaspoon of tomato ketchup
  • 1 level teaspoon cornflour
  • 1 teaspoon of sesame oil (optional)

For the rice:

  • 1 tablespoon of oil
  • 227g / 8 oz. cooked Basmati rice, cold
  • ½ teaspoon of soy sauce (or to taste)
  • 1 egg


For the beef:

  1. Combine salt, egg white, soy sauce and cornflour in a bowl and mix well with a fork or whisk
  2. Add the sliced beef and coat well with the mixture. Set aside to marinade
  3. Blend all sauce ingredients in another bowl and set aside
  4. Add 1 tablespoon of vegetable oil to a heated wok or deep-sided pan and stir fry beef until it loses its pink colour (1 to 2 mins)
  5. Remove beef from wok and set aside
  6. Add remaining oil to the same wok
  7. Toss the peanuts, red peppers, garlic, chili flakes, ginger and cracked peppercorns into the wok and cook for 1 to 2 minutes
  8. Add the combined sauce ingredients and cook until heated through, stirring continuously and sauce has thickened
  9. Return beef  to the wok and stir fry on high heat for about 30 seconds
  10. Finally, add the chopped spring onion and stir through

For the fried rice:

  1. Heat the pan on a high heat
  2. Add a little vegetable oil
  3. Add the cold rice a heat through, stirring all the while
  4. Season with a little soy sauce
  5. When rice is good and hot make a well in the centre
  6. Add the egg into the well and stir through the rice until the egg is well cooked and mixed through the rice

Learn how to cook this recipe in 60 seconds

Serving Suggestions

Try serving with boiled basmati rice instead


Try using lean chicken breast as an alternative to beef

About this Recipe

This recipe was taken from the Take on the Take Away series on RTE 1. 

Paul Rankin

All our recipes are nutritionally analysed by our team of experts.


2 Adults

2 Adults

Utensils Needed

Chopping Board, Chopping Knife, Mixing Bowl, Saucepan, Wok, Wooden Spoon, Whisk

Chopping BoardChopping KnifeMixing BowlSaucepanWokWooden SpoonWhisk
of an adult's reference intake
Nutrition Information
Typical ValuesPer 100gPer Portion (g)
EnergyKj Kj
Kcal Kcal
Fatg g
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Carbohydrateg g
(of which sugars)g g
Fibreg g
Proteing g
Saltg g


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