Kung Pao Beef. This simple Asian-inspired kung pao beef recipe is a treat. While this recipe calls for flank steak, flat-iron Note: while there are multiple steps to this recipe, this Kung Pao Beef dish is broken down into. Better Than Take Out Kung Pao Beef.
This Kung Pao Beef recipe is based on Bee's original Kung Pao Chicken and the Szechuan Chicken recipes that I enjoyed. And let me tell you, the result is absolutely fantastic! Chef's Favorite Kung Pao Chicken and Pepper Chicken l Authentic Chinese Food. You can cook Kung Pao Beef using 20 ingredients and 17 steps. Here is how you cook it.
Ingredients of Kung Pao Beef
- Prepare of meat mix.
- You need 1 1/4 lb of Beef, lean is better.
- Prepare of salt.
- You need of ground black pepper.
- You need 2 1/2 tbsp of cornstarch.
- Prepare of sauce.
- It’s 2 tbsp of ketchup, tomato.
- It’s 2 tbsp of cooking white wine.
- You need 2 tbsp of soy sauce.
- You need 2 tbsp of balsamic vinegar.
- You need 1 tbsp of chili sauce or hot sauce.
- You need of main.
- Prepare 2 tbsp of Black pepper corns.
- You need 3 tbsp of vegetable oil.
- Prepare 4 of each fresh hot chillies like Serrano or jalapeno, more or less to taste.
- You need 2 cup of mixed veggies, fresh or frozen.
- Prepare 3/4 cup of dry roasted peanuts.
- You need of final.
- It’s 1/2 bunch of cilantro, stems and leaves, chopped.
- It’s 2 of each green onions, sliced.
Simple Chinese Black Pepper Beef Stir Fry Recipe A beefy version of the Kung Pao – this red-hot Chinese recipe starts off with real beef, spices, and vegetables, and is rich with the bold aroma while cooked to perfection. Spicy Chinese beef with the crunch of peanuts. Kung Pao Beef is about as Chinese as spaghetti and meatballs is Italian, which is to say that it isn't very Chinese at all.
Kung Pao Beef instructions
- Slice beef into pieces. Mine were about 1/2 inch by 2 inches. But make them whatever size you like. I was using a sirloin steak this time. I cut it in half lengthwise, and sliced each half..
- Sprinkle the beef with salt and pepper in a small bowl, mix well.
- Add cornstarch, mix until all is coated, set aside.
- In a small container, I used a coffee mug, mix together the sauce ingredients. Set aside.
- Using a stir-fry, wok, or skillet, add 1 tablespoon oil, heat on medium high.
- Add about 1/3 of your fresh chillies, sliced or diced, to oil, stir for about 30 seconds.
- Add veggies to pan, stir-fry until done, about 3-4 minutes, remove and set aside.
- Add remaining 2 tablespoon oil to your pan, allow to heat up, about 30 seconds.
- Roughly crush the pepper corns, add to the pan, stir for about 1 minute.
- Remaining fresh chillies, add them to the pan, stir for 1 minute.
- Add beef to pan, stir-fry until brown (not done, just browned), 2 – 3 minutes.
- Add peanuts to meat, keep stirring, 1 minute.
- Add veggies back in, keep stirring, 2 minutes to warm through..
- Give sauce one final stir, add to pan, keep stirring.
- When the sauce has reduced and thickened, reduce heat to medium low, stir 1 minute to allow heat to reduce in pan..
- Add cilantro and green onions, stir for 1 more minute.
- Serve. We usually serve ours over rice, but I could see this over noodles also..
It's a Westernized dish that's based on the somewhat authentic Kung Pao. For an easy dinner for two, try this Kung Pao beef recipe, a healthy alternative to a Chinese takeaway. Find lots more Chinese recipes at Tesco Real Food. This recipe uses a prepared sauce and frozen vegetables to make a delicious fork-tender beef Asian-style meal. Marion's Kitchen Kung Pao Beef Beef Kung Pao Beef European Print This.