Szechuan beef and kung pao beef are both popular dishes that originate from the Sichuan province of China.  Szechuan beef is typically made with flank steak or chuck roast that is stir-fried with various ingredients, including garlic, ginger, green onions, and chili peppers.  Kung pao beef is also typically made with flank steak or chuck roast. Still, the meat is diced into small cubes and cooked with a sauce that includes sugar, vinegar, soy sauce, and chili peppers.  In addition, kung pao beef typically contains peanuts, whereas Szechuan beef does not. Both dishes can be pretty spicy, but kung pao beef is typically considered to be spicier than Szechuan beef.