Tulo

Koon Po Beef Recipe

A plate of crispy fried beef strips glazed in a glossy red-brown sauce, scattered with scallion pieces and dried red chilies, served over white rice.

Double-dredging the beef in egg white and cornstarch, then frying it twice, is what gives koon po beef its signature crackling crust that holds up even after it's tossed in a wet sauce. A quick-mixed sweet-tangy-spicy sauce reduces fast in a hot wok so it clings to the meat instead of pooling underneath it.

Prep
25 min
Cook
20 min
Total
45 min
Servings
4

Ingredients

Servings4
  • 1 lb flank steak, sliced thin against the grain into 2-inch strips
  • 1 large egg white
  • 1/2 cup cornstarch, for the marinade and dredge
  • 3 tablespoons soy sauce
  • 2 cups neutral oil (for frying)
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 6 whole scallions, cut into 1-inch pieces
  • 6 whole dried red chilies
  • 3 tablespoons ketchup
  • 2 tablespoons rice vinegar
  • 3 tablespoons granulated sugar
  • 1 tablespoon chili garlic sauce
  • 1/4 cup low-sodium chicken broth or water
  • 1 teaspoon toasted sesame oil

Nutrition per serving

Calories
1309
Protein
32g
Carbs
35g
Fat
117g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1In a bowl, toss the sliced beef with the egg white, 2 tablespoons of the soy sauce, and 2 tablespoons of the cornstarch until every strip is coated. Let sit at room temperature for 15 minutes.
  2. 2While the beef marinates, whisk together the ketchup, rice vinegar, sugar, chili garlic sauce, remaining 1 tablespoon soy sauce, and broth in a small bowl. Set the sauce aside.
  3. 3Spread the remaining cornstarch on a plate. Lift the beef strips out of the marinade one at a time and dredge them in the cornstarch, shaking off any excess, then set on a wire rack.
  4. 4Heat the oil in a wok or heavy pot to 350°F (175°C). Fry the beef in two batches for 2-3 minutes each, until pale golden and firm, then remove to a paper-towel-lined tray.
  5. 5Raise the oil temperature to 375°F (190°C) and fry the beef a second time, in the same two batches, for 60-90 seconds each, until deeply golden brown and crisp. Drain again.
  6. 6Carefully pour off all but 1 tablespoon of oil from the wok, or wipe most of it out into a heatproof container. Return the wok to high heat.
  7. 7Add the garlic, ginger, and dried chilies and stir-fry for 15-20 seconds until fragrant, don't let the garlic go past golden or it will turn bitter.
  8. 8Pour in the sauce mixture and bring to a boil, stirring, until it thickens slightly and coats the back of a spoon, about 1 minute.
  9. 9Add the fried beef and scallions to the wok and toss quickly for 30-45 seconds to glaze the beef without softening the crust. Drizzle with sesame oil, toss once more, and serve immediately.
How to Season a Wok

Tips & variations

  • Slicing the flank steak against the grain, not with it, is what keeps the strips tender after two rounds of frying; slicing with the grain gives you chewy, stringy pieces.
  • For a milder version, remove the seeds from the dried chilies or swap in one sliced fresh red chili instead of six dried ones.
  • Carrot matchsticks or sliced water chestnuts can go in with the scallions for extra crunch and color.
  • No deep-fry thermometer? Drop a cube of bread into the oil, if it browns in about 30 seconds, the oil is close to 350°F (175°C).

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3 days. The crust won't stay crisp once refrigerated, so reheat in a dry skillet or air fryer at 375°F (190°C) for 4-5 minutes to bring some crunch back rather than using the microwave, which will steam the beef soft.

Tips from the Tulo kitchen

  • Pat the beef strips completely dry with paper towels before marinating; residual moisture is the main reason the cornstarch crust ends up gummy instead of crisp.
  • Fry in batches and don't crowd the oil, too much beef at once drops the oil temperature and results in a soggy, pale crust instead of a crisp one.

FAQ

What is koon po beef, and how is it different from Kung Pao beef?

Koon po beef is a Chinese-American takeout dish featuring double-fried, crispy beef strips tossed in a sweet, tangy, mildly spicy sauce built on ketchup and vinegar. Kung Pao beef is a different, more savory Sichuan-style dish built on a soy-vinegar sauce with peanuts and dried chilies, without the deep-fried crispy coating.

Can I make koon po beef without deep frying?

You can pan-fry the cornstarch-dredged beef in a shallow pool of oil, about 1/4 inch deep, flipping once, but the crust will be thinner and less crisp than a true deep fry, and it won't hold up as long once tossed with sauce.

Why did my beef turn out chewy instead of tender?

This usually means the steak was sliced with the grain instead of against it, or the pieces were cut too thick. Slice flank steak into thin strips across the visible muscle fibers for the most tender bite.

Can I use a different cut of beef?

Sirloin or skirt steak both work well as substitutes for flank steak; avoid stewing cuts like chuck, which need long, slow cooking to tenderize and will stay tough in a quick fry.

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