Ground Kung Pao Beef Recipes

KUNG PAO BEEF

Steps:

• Trim fat from the steak and cut into 1-inch cubes. Combine the soy sauce, sesame oil, rice wine/sherry, egg white and salt in a glass bowl. Add the beef and stir to coat. Marinate for 1 hour, covered in the refrigerator.
• Place peanut/corn oil in a wok, swirling to coat the sides, and place over high heat. Add the chilies and cook until they begin to darken. Add the garlic, ginger and Szechwan pepper; continue to cook to infuse the oil. Add the scallions and bell pepper. Remove the steak from the marinade and add it to the wok. Stir-fry the beef for 3 minutes until brown. Blend in soy sauce, rice wine, Chinese vinegar, sugar and chicken broth. Dissolve the cornstarch slurry and add it to the sauce, stirring, to thicken. Sprinkle in the peanuts and stir to coat. Serve over rice.

KUNG PAO BEEF

Steps:

• In a medium bowl, sprinkle the beef with salt and pepper. Add the cornstarch and mix well. Set aside. In another smaller bowl, stir together the ketchup, rice wine, soy sauce, vinegar and chili sauce. Set aside. In a small pan over medium heat, toast the Sichuan peppercorns until fragrant, 1 to 2 minutes. Remove from the heat and crush 1/2 tablespoon of the peppercorns in a mortar and pestle, or in a plastic bag with a rolling pin. Set aside. Leave the remaining peppercorns whole. Heat a wok over high heat and, when wok starts to smoke, add the peanut oil. Add the remaining whole Sichuan peppercorns, dried chiles and fresh chiles and stir-fry for a few seconds. Add the beef and stir-fry until the beef is brown, 2 to 3 minutes. Add the reserved sauce and peanuts and cook until the sauce has reduced slightly and is sticky and has a thicker consistency. Add the cilantro and scallions and toss to coat and warm through. Then transfer to a serving plate and garnish with the ground Sichuan peppercorns. Serve immediately.

KUNG PAO BEEF

Steps:

• Mix cornstarch, ginger, black pepper and 1 Tbsp. dressing until blended. Add to meat; toss until evenly coated. Refrigerate 30 min.
• Heat 1 Tbsp. of the remaining dressing in wok or large skillet on medium-high heat. Add meat mixture; stir-fry 2 min. or until meat is evenly browned. Remove from wok.
• Add vegetables, garlic, Gourmet Sauce, ketchup and remaining dressing to wok; stir-fry 1 min. Return meat to wok; stir-fry 2 min. or until all ingredients are heated through. Remove from heat.
• Top with nuts.

KUNG PAO CHICKEN

Steps:

• To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
• To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
• Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

KUNG PAO BEEF

Steps:

• Slice beef diagonally, across the grain, into thin slices.
• Combine beef, salt, egg white, and cornstarch.
• Toss together until well mixed and set aside.
• Stir together all ingredients for the sauce in a small bowl and set aside.
• Add two tbsp oil to the wok and stir-fry beef until just browned.
• Remove from wok.
• Add 2 more tbsp oil to wok and add peanuts and the hot peppers to the wok and cook until the peppers turn dark.
• Remove all from wok and place with the beef.
• Add more oil to wok if needed- and add bell peppers to wok and cook for one minute, then reduce heat on wok.
• Add green onions, ginger and garlic to bell peppers and cook for a few moments but do not let garlic burn.
• Add beef and peanut/pepper mixture back into wok and stir to blend.
• Add chopped water chestnuts (chopped jicama if you prefer) and sauce mixture and cook until heated through.
• Serve with steamed rice.

KUNG PAO SLOPPY JOES

Steps:

• In a large cast-iron or other heavy skillet, cook beef, red pepper and 2 green onions over medium-high heat until beef is no longer pink and vegetables are tender, 6-8 minutes, breaking up beef into crumbles; drain. Add garlic, ginger and chili sauce; cook 1 minute longer., In a small bowl, mix soy sauce, 4 tablespoons vinegar, water, 1 tablespoon oil, cornstarch and brown sugar until smooth; stir into beef mixture. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., For the slaw, in a large bowl, combine coleslaw mix, remaining 2 green onions, 2 tablespoons vinegar and 2 tablespoons oil; toss to coat. Spoon 1/2 cup beef mixture onto bun bottoms. Top with 1/2 cup slaw and peanuts. If desired, top with cilantro leaves. Serve remaining slaw on the side. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

KUNG PAO BEEF

Steps:

• Trim any fat from the steak & cut the beef into 1 inch pieces.
• Combine the marinade ingredients in a bowl.
• Add the beef & stir to coat.
• Cover the bowl with plastic wrap & marinate in the refrigerator for 1 hour.
• Place the peanut oil or corn oil in a wok, swirling to coat the sides, & place over high heat.
• Add the garlic & ginger & continue to cook to infuse the oil.
• Add the scallions & bell pepper.
• Remove the beef from the marinade & add it to the wok.
• Stir-fry the beef for 3 minutes until brown.
• Blend in soy sauce, rice wine or sherry, balsamic vinegar, sugar, sesame oil, brown bean sauce, bamboo shoots & chicken broth.
• Dissolve the cornstarch slurry & add it to the wok, stirring to thicken.
• Sprinkle in the peanuts & cashews & stir until everything is well coated. Serve over steamed rice if desired.