Beef Kung Po Food

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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

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 16

One 1 1/4-pound beef tenderloin, sliced into 1/2-inch thick strips
Sea salt
Freshly ground white pepper
2 tablespoons cornstarch
2 tablespoons ketchup
2 tablespoons Shaohsing rice wine or dry sherry
2 tablespoons light soy sauce
2 tablespoons Chinkiang black rice vinegar or balsamic vinegar
2 heaping teaspoons Guilin chili sauce
1 1/2 tablespoons Sichuan peppercorns
2 tablespoons peanut oil
5 whole dried Thai chiles
2 small red Fresno peppers or 1 serrano chile, bruised and cut into 1 1/2-inch pieces
1/2 cup dry roasted peanuts
1/4 cup chopped fresh cilantro stems and leaves
2 scallions, cut into 2-inch pieces

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



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 (OR CHICKEN)



Kung Pao Beef (or Chicken) image

I made this recipe for the first time tonight and it was delectable! My husband liked it so much that he requested it as a weekly dish, and I wholeheartedly agree! It's a wonderful recipe that allows for variety, by alternating between beef and chicken. It also comes together so quickly; the cooking time is only 5 minutes or so. I got this recipe from the Betty Crocker website, one of our sponsers here at Zaar (it has been slightly modifed by me). Please note that the prep time includes the marinating time. Something a little different and a little exotic!

Provided by Helping Hands

Categories     One Dish Meal

Time 42m

Yield 2 serving(s)

Number Of Ingredients 15

1 lb sirloin steak, cut into cubes (See Note below)
1 teaspoon olive oil
2 teaspoons cornstarch
1/8 teaspoon pepper
2 ounces diced green chilies
1 red pepper, cut into squares or slices
2 -3 scallions, cut into 1 inch pieces
1/2 cup canned diced bamboo shoot
2 cloves garlic, minced or chopped
1 teaspoon ginger
1 teaspoon sugar
1 tablespoon hot chili oil (or more, for added spiciness)
3 dashes hot sauce (optional)
2 tablespoons olive oil
1/2 cup peanuts

Steps:

  • Note: You may also use beef stew meat but make sure that it is a high quality meat.
  • Place beef in bowl and sprinkle with 1 tsp olive oil, cornstarch, and pepper. Toss well.
  • Cover and place in fridge for at least 30 minutes before cooking.
  • Heat 1 tbs olive oil in electric skillet or wok on high heat.
  • Add beef and and stir fry until meat is brown (about 2 minutes).
  • Remove beef.
  • Add 1 tbs olive oil to skillet and then add scallions, bell pepper, bamboo shoots, garlic, ginger, sugar, and green chiles.
  • Stir fry for 1 minute or so.
  • Add beef, hot chile oil, and hot sauce, and stir well.
  • Allow to heat thru.
  • Sprinkle with peanuts and stir just before serving.

KUNG PAO BEEF



Kung Pao Beef image

Make and share this Kung Pao Beef recipe from Food.com.

Provided by Timothy H.

Categories     One Dish Meal

Time 23m

Yield 6 serving(s)

Number Of Ingredients 18

1 1/2 lbs flank steaks, sliced diagonally into bite size pieces
1/2 teaspoon salt
1 egg white
1 tablespoon cornstarch
4 tablespoons peanut oil, divided
1/2 cup peanuts, skinless roasted
10 red chili peppers, dried whole
2 green onions, cut in 1/2-inch pieces
2 cloves garlic, minced
1/2 cup water chestnut, diced
1 teaspoon chili paste with garlic
2 tablespoons soy sauce
1 tablespoon dry sherry
1 teaspoon rice vinegar
1 teaspoon sugar
1/4 cup chicken broth
1 teaspoon cornstarch
1 teaspoon sesame oil

Steps:

  • Combine beef, salt, egg white, and cornstarch. Mix well by hand and
  • set aside. In a small bowl, blend all sauce ingredients. Set aside.
  • Add two tablespoons oil to heated wok and stir fry beef till it loses
  • its pink color. Remove to serving bowl. Add two more tablespoons oil
  • to same wok.
  • Toss peanuts and chili peppers in the wok and stir fry
  • until peppers turn dark red. Remove from wok and add to beef. Lower
  • heat. If necessary, add more oil. Stir fry green onions and garlic
  • for several seconds. (Do not let garlic burn.)
  • Return beef, peanuts
  • and peppers to wok and stir fry a few seconds to combine. Add water
  • chestnuts and combined sauce ingredients and stir fry till heated
  • through and thickened.

Nutrition Facts : Calories 441.6, Fat 25.7, SaturatedFat 6.4, Cholesterol 46.5, Sodium 646.5, Carbohydrate 21.1, Fiber 3.1, Sugar 6.2, Protein 31.6

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

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