Kung Pao Beef Recipes

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KUNG PAO BEEF



Kung Pao Beef image

Spicy Chinese beef with the crunch of peanuts. Serve with rice. Sometimes I like to make this with part beef, part chicken and part shrimp. Put the shrimp in near the end as they don't take long to cook if you'd like to try this.

Provided by PalatablePastime

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 21

1 1/2 lbs flank steaks, partially frozen
1/2 teaspoon salt
1 egg white
1 tablespoon cornstarch
4 tablespoons peanut oil, divided
1/2 cup dry roasted peanuts
10 whole dried red chili peppers
1 red bell pepper, cut into pieces
2 green onions, cut in 1/2 inch pieces
4 cloves garlic, minced
1/2 tablespoon grated ginger
1/2 cup water chestnut, diced (may use jicama)
steamed rice
1 teaspoon chili paste with garlic
2 tablespoons soy sauce
1 tablespoon rice wine or 1 tablespoon dry sherry
1 teaspoon rice vinegar
1 teaspoon sugar
1/4 cup chicken broth
1 teaspoon cornstarch
2 teaspoons dark sesame oil

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 BEEF



Kung Pao Beef image

Garlic, chilies and peanuts combine to give this dish a robust flavor.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 5

Number Of Ingredients 14

1 pound beef flank or boneless sirloin steak
1 teaspoon vegetable oil
2 teaspoons cornstarch
1/8 teaspoon white pepper
2 tablespoons vegetable oil
2 hot green chilies, seeded and cut into very thin slices
2 medium green onions, cut diagonally into 1-inch pieces
1 medium red bell pepper, cut into 3/4-inch squares
2 garlic cloves, finely chopped
1 teaspoon finely chopped gingerroot
2 tablespoons Chinese brown sauce
1/2 cup diced canned bamboo shoots
1 teaspoon sugar
1/2 cup peanuts

Steps:

  • Remove fat from beef. Cut beef into 3/4-inch cubes. Toss beef, 1 teaspoon oil, the cornstarch and white pepper in medium glass or plastic bowl. Cover and refrigerate 30 minutes.
  • Heat wok or 12-inch skillet over high heat. Add 1 tablespoon of the 2 tablespoons oil; rotate wok to coat side. Add beef; stir-fry about 2 minutes or until beef is brown. Remove beef from wok.
  • Add remaining 1 tablespoon oil; rotate wok to coat side. Add chilies, onions, bell pepper, garlic, gingerroot, brown sauce, bamboo shoots and sugar; stir fry 1 minute. Add beef; heat through. Sprinkle with peanuts.

Nutrition Facts : Calories 285, Carbohydrate 9 g, Cholesterol 50 mg, Fiber 2 g, Protein 24 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 190 mg

KUNG PAO BEEF



Kung Pao Beef image

Provided by Tyler Florence

Categories     main-dish

Time 1h8m

Yield 4 servings

Number Of Ingredients 20

1 1/2 pounds boneless beef sirloin
1 tablespoon soy sauce
2 tablespoons sesame oil
1 tablespoon rice wine or sherry
1 egg white, lightly beaten
1/2 teaspoon salt
2 tablespoons peanut or corn oil
4 dried red chiles, split
1 tablespoon minced garlic
1/2 tablespoon grated ginger
1 teaspoon Szechwan pepper, toasted and crushed
2 scallions, cut in 1/2-inch pieces
1 red bell pepper, cut in pieces
2 tablespoons soy sauce
3 tablespoons rice wine or sherry
2 tablespoons Chinese black vinegar or balsamic
1 teaspoon sugar
1 cup chicken broth
1 tablespoon cornstarch, dissolved in 2 tablespoons water
1/3 cup roasted peanuts

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



Kung Pao Beef image

This is a very popular dish on most Chinese restaurant menus, but is not always made the same from one restaurant to another. I think this is a GREAT recipe of mine.

Provided by Alan Leonetti

Categories     One Dish Meal

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 26

1 1/2 lbs boneless beef sirloin
1 tablespoon soy sauce
2 tablespoons sesame oil
1 tablespoon rice wine or 1 tablespoon sherry wine
1 egg white (lightly beaten)
1/2 teaspoon garlic granules
1/2 teaspoon ground black pepper
1/2 teaspoon salt
2 tablespoons peanuts or 2 tablespoons corn oil
1 tablespoon minced garlic
1/2 tablespoon grated ginger
2 scallions (cut into 1/2” pieces)
1 red bell pepper (cut into pieces)
2 tablespoons soy sauce
3 tablespoons rice wine or 3 tablespoons sherry wine
2 tablespoons balsamic vinegar
2 tablespoons sesame oil
1 teaspoon sugar
1 cup chicken broth
1 tablespoon cornstarch (dissolved in 2 tbl. water)
1/4 cup roasted peanuts
1/4 cup cashew nuts
1 small onion (cubed & segments separated)
2 tablespoons brown bean sauce
1 (8 ounce) can bamboo shoots
rice (optional)

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.

Nutrition Facts : Calories 601.7, Fat 34.4, SaturatedFat 6.7, Cholesterol 102.1, Sodium 1519.9, Carbohydrate 21.1, Fiber 4.5, Sugar 7.8, Protein 49.4

KUNG PAO CHICKEN



Kung Pao Chicken image

Spicy chicken with peanuts, similar to what is served in Chinese restaurants. It is easy to make, and you can be as sloppy with the measurements as you want. They reduce to a nice, thick sauce. Substitute cashews for peanuts, or bamboo shoots for the water chestnuts. You can't go wrong! Enjoy!

Provided by Arlena

Categories     World Cuisine Recipes     Asian     Chinese

Time 1h30m

Yield 4

Number Of Ingredients 12

1 pound skinless, boneless chicken breast halves - cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts
4 ounces chopped peanuts

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.

Nutrition Facts : Calories 436.5 calories, Carbohydrate 25.3 g, Cholesterol 65.9 mg, Fat 23.3 g, Fiber 4.2 g, Protein 34.4 g, SaturatedFat 3.8 g, Sodium 595.6 mg, Sugar 6.8 g

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Top Asked Questions

How to cook Kung Pao steak?
Combine Kung Pao sauce, water and red pepper in small bowl. Place beef steaks and sauce mixture in large nonstick skillet; bring to a boil. Reduce heat; cover tightly and simmer 45-60 minutes or until beef is fork-tender. Remove beef; keep warm. Add frozen vegetables to skillet; bring to a boil.
What are the ingredients in Kung Pao beef?
Note: While there are multiple steps to this recipe, this kung pao beef dish is broken down into workable categories to help you better plan for preparation and grilling. Gather the ingredients. Combine chili paste, soy sauce, sherry, rice vinegar, sugar and sesame oil.
What are the best Kung Pao noodles?
Spicy kung pao noodles are a cinch to whip up in just 20 minutes with the best sweet and spicy kung pao sauce. Easily add chicken, shrimp, or beef to amp this side up to a full meal. If you love these Kung Pao Noodles, you’ve gotta try Healthy Sweet and Sour Chicken, Slow Cooker Broccoli Beef, and Spicy Korean Beef Noodles.
Where does Kung Pao beef come from?
Kung pao is thought to have come from the Sichuan province in China, and is now found in restaurants all over the world. The original version features Sichuan peppercorns, which gives it a unique flavor and tingling heat, but in this case we’re using ingredients that can be easily located at major grocery stores. How do you make kung pao beef?

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