Slow Cooker Kung Pao Beef - Mouthwatering Recipes

Prep Time:20

Cook Time:6

Total Time:6 20

Ingredients

2 pounds flank steak or sirloin steak sliced into thin strips
1 teaspoon salt
1 teaspoon pepper
2 tablespoons cornstarch
1 tablespoon oil
1 red bell pepper chopped into chunks
1 green bell pepper chopped into chunks
1 small onion chopped into chunks
½ cup low sodium soy sauce
¼ cup beef broth
¼ cup brown sugar
2 tablespoons hoisin sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon minced garlic
1 teaspoon ground ginger
1–2 teaspoons crushed red pepper flakes
2 tablespoons cornstarch
3 tablespoons water
½ cup roasted peanuts
Sliced green onions and sesame seeds for garnish optional

Instructions

Step 1: Season the Beef - Add the sliced beef to a large bowl, then sprinkle it with the salt and pepper. Give it a good toss with clean hands or tongs so the seasoning gets all over the meat. I always like to season early because it makes the beef taste good from the inside out, not just like sauce sitting on top. Thin sliced beef is the key here, so take your time and cut across the grain if you can.
Step 2: Coat the Beef with Cornstarch - Sprinkle the first 2 tablespoons of cornstarch over the beef and toss until every strip has a light coating. This step might seem small, but it matters. The cornstarch helps the beef brown better in the skillet, and later it helps the sauce cling to the meat. That is how you get that glossy takeout style texture instead of a watery slow cooker sauce.
Step 3: Sear the Beef - Heat the oil in a large skillet over medium high heat. Add the beef in batches so the pan does not get crowded. Let it sear for 1 to 2 minutes, just until it gets a little browned on the outside. You are not trying to cook it all the way through here. You are just building flavor. Crowding the pan makes the beef steam instead of brown, so give it some room and work in batches if needed.
Step 4: Add Beef and Vegetables to the Slow Cooker - Transfer the browned beef to the slow cooker. Add the chopped red bell pepper, green bell pepper, and onion over the top. If your family likes softer vegetables, add them right away. If you want the peppers and onion to stay firmer and brighter, add them during the last 1 to 2 hours of cooking instead. I usually add them at the beginning when I want a cozy, soft, saucy dinner.
Step 5: Whisk the Sauce - In a bowl, whisk together the low sodium soy sauce, beef broth, brown sugar, hoisin sauce, rice vinegar, sesame oil, minced garlic, ground ginger, and crushed red pepper flakes. Take a second to make sure the brown sugar is mixed in well. This sauce is where all the big flavor comes from, so you want it smooth and ready to pour. It should smell sweet, salty, garlicky, and just a little spicy.
Step 6: Pour and Cook - Pour the sauce evenly over the beef and vegetables in the slow cooker. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the beef is tender. I prefer low when I have the time because the beef gets extra tender and the flavors settle in nicely. Try not to keep lifting the lid, even though it smells amazing. The slow cooker needs that heat trapped inside to do its job.
Step 7: Thicken the Sauce - In a small bowl, whisk together the remaining 2 tablespoons of cornstarch and 3 tablespoons of water until smooth. Stir that slurry into the slow cooker gently, making sure it blends into the sauce. Cover again and cook on high for another 10 to 15 minutes. The sauce will thicken and turn shiny. This is the moment when it goes from good slow cooker beef to that glossy kung pao beef you want over rice.
Step 8: Finish with Peanuts and Garnish - Stir in the roasted peanuts right before serving so they keep some crunch. Sprinkle with sliced green onions and sesame seeds if you are using them. Serve the beef warm over white rice or noodles, making sure to spoon plenty of sauce over the top. Around my table, the sauce is the thing everyone fights over, so do not be shy with it.

Notes

Substitutions

Chicken instead of beef: Thin sliced chicken breast or chicken thighs work well if you want a lighter version.
Coconut aminos instead of soy sauce: This is a good option if you want a soy sauce alternative with a slightly sweeter flavor.
Cashews instead of peanuts: Cashews give the dish a buttery crunch and work nicely with the sweet savory sauce.
Yellow or orange bell peppers: These add extra color and a sweeter flavor than green peppers.
Fresh ginger instead of ground ginger: Use about 1 tablespoon of freshly grated ginger for a brighter flavor.
Honey instead of brown sugar: Honey can sweeten the sauce nicely, though the flavor will be a little different.

Variations

Extra spicy: Add more crushed red pepper flakes or stir in chili garlic sauce for a bolder kick.
Veggie loaded: Add broccoli, snap peas, carrots, or mushrooms to make the meal more colorful and hearty.
Sweeter sauce: Add a little extra brown sugar or honey if your family likes a sweeter takeout style sauce.
Garlic lover: Double the garlic for a stronger, richer flavor that really fills the kitchen.
Takeout bowl: Serve the beef with fried rice, egg rolls, and extra green onions for a full takeout inspired dinner.

Tips and Tricks

Slice the beef thin: Thin strips cook more evenly and become tender faster in the slow cooker.
Do not skip the cornstarch coating: It helps the beef brown and gives the sauce that glossy restaurant style texture.
Sear in batches: A crowded skillet will steam the beef, so give it space for better flavor.
Add vegetables later for crunch: If you like crisp tender peppers, stir them in during the last 1 to 2 hours.
Let the sauce thicken fully: Give the slurry time to work so the sauce becomes rich and glossy.
Add peanuts at the end: Stirring them in right before serving keeps them crunchy.

Serving Ideas

White rice: This is the classic choice because it soaks up the glossy sauce perfectly.
Brown rice: Brown rice adds a nutty flavor and makes the meal feel a little heartier.
Noodles: Serve the beef over lo mein noodles, rice noodles, or even spaghetti in a pinch.
Fried rice: Pair it with fried rice for a full takeout style dinner at home.
Steamed broccoli: A simple green vegetable on the side balances the rich sauce.
Egg rolls: Add egg rolls or spring rolls if you want dinner to feel extra fun.

Storage and Make Ahead Tips

Refrigerate leftovers: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently: Warm leftovers in a skillet over medium heat or in the microwave until heated through.
Freeze for later: Freeze cooled beef and sauce in a freezer safe container for up to 2 months.
Thaw overnight: Move frozen leftovers to the refrigerator the night before you plan to reheat them.
Prep the sauce ahead: Whisk the sauce ingredients together the night before and keep them covered in the refrigerator.
Slice beef in advance: Cut the beef ahead of time and store it covered in the refrigerator so dinner prep is faster.

Servings: 6 servings