Kung Pao Beef 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

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 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

KING PAO BEEF



King Pao Beef image

Provided by Food Network

Categories     main-dish

Time 27m

Yield 1 serving

Number Of Ingredients 14

1/2 medium onion
10 pieces small dry chile
Water
1/2 small can black bean sauce
1 bottle sweet chili sauce
8 ounces tomato paste
4 ounces sugar
Vegetable oil, for frying
1 (12-ounce) NY strip steak
1 cup potato starch
1 bunch scallions, chopped
1 bunch cilantro leaves, chopped
6 ounces peanuts
4 pieces choi sum (baby bok choy may be substituted), steamed

Steps:

  • Roughly chop and saute the onion. Puree in blender with dry chiles and water. Add black bean sauce, sweet chili sauce, and tomato paste and puree. Adjust flavor with sugar. Add water, as needed, to reach desired consistency.
  • Fill wok with enough oil to fry or poach the beef. Slice the beef into strips and coat lightly with potato starch. Carefully fry in hot oil for 2 minutes.
  • Add enough sauce to coat meat. Just before plating add scallions, cilantro, and peanuts. Garnish with steamed choi sum.

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

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

Skip the takeout and give dinnertime some kick with our Kung Pao Beef! Serve our spicy Kung Pao Beef with hot cooked brown rice this week.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 4 servings

Number Of Ingredients 11

2 tsp. cornstarch
1/4 tsp. ground ginger
1/8 tsp. ground black pepper
3 Tbsp. KRAFT Asian Toasted Sesame Dressing, divided
1 lb. boneless beef sirloin steak, cut into 1-inch pieces
2 green onions, cut into 1-inch lengths
1 red pepper, cut into 1-inch pieces
2 cloves garlic, minced
2 Tbsp. MR. YOSHIDA'S Original Gourmet Sauce
1 Tbsp. HEINZ Ketchup Blended with Sriracha Flavor
1/4 cup dry roasted peanuts

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.

Nutrition Facts : Calories 300, Fat 13 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 30 g

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.

SHEET PAN KUNG PAO BEEF WITH ROASTED GARLIC BROCCOLINI



Sheet Pan Kung Pao Beef With Roasted Garlic Broccolini image

Make and share this Sheet Pan Kung Pao Beef With Roasted Garlic Broccolini recipe from Food.com.

Provided by Jonathan Melendez

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 24

3 tablespoons dry sherry
6 tablespoons soy sauce
2 teaspoons baking soda
2 teaspoons cornstarch
1/2 cup chicken stock
2 tablespoons rice wine vinegar
1 tablespoon hoisin sauce
2 tablespoons sugar
1 teaspoon sesame oil
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon fresh ginger, grated
1 lb beef sirloin, sliced
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
8 -10 dried chilies
4 scallions, sliced
1/2 cup roasted peanuts
1 lb Broccolini
2 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes

Steps:

  • Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.
  • In a large measuring cup, whisk together all of the sauce ingredients until well combined.
  • In a large bowl, combine the beef, sauce, bell peppers, dried chilies and scallions. Allow to marinate in the fridge for at least 10 minutes.
  • Pour out the beef and veggie mixture onto one side of the baking sheet.
  • Place the broccolini on the other side and drizzle with oil and season with garlic, salt, pepper and pepper flakes.
  • Roast for 20 minutes. Remove from oven and then give the beef a stir. Sprinkle with peanuts and return to oven for another 15 minutes. Garnish with scallions and serve.

Nutrition Facts : Calories 591.2, Fat 40.5, SaturatedFat 9.5, Cholesterol 86.1, Sodium 2831.8, Carbohydrate 23.3, Fiber 4.2, Sugar 11.6, Protein 34.4

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Fuel your adventure with beef, peppers, peanuts and rice covered in bold, spicy, and sweet sauce. AlpineAire Foods Kung Pao Beef is great tasting, nutritious and easy to prepare.
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KUNG PAO BEEF : RECIPES : COOKING CHANNEL RECIPE | CHING ...
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 ...
From cookingchanneltv.com


KUNG PAO BEEF* - MENU - FORTUNE GOURMET KITCHEN - LOS ANGELES
Kung Pao Beef* at Fortune Gourmet Kitchen "Family Style. Lots of food. Started with bringing soup, green tea and a pot of rice to the table. They are very limited on drink options and I was told " drink your tea" . Alright, tea it is.…
From yelp.ca


WHAT IS IN KUNG PAO BEEF CHINESE FOOD? – WIKIFAQBASE
The name “Kung Pao” chicken is derived from this title. Why is Kung Pao chicken important to China? To dive in deeper to the Chinese cooking and eating culture, we focused on the delectable dish of Kung Pao Chicken because it is a good example of a traditional dish that starkly contrasts the Americanized Chinese food that is common today ...
From wikifaqbase.com


DIFFERENCE BETWEEN HUNAN, SZECHUAN, AND KUNG PAO | COMPARE ...
Home / Life Style / Food / Cookery / Difference Between Hunan, Szechuan, and Kung Pao. Difference Between Hunan, Szechuan, and Kung Pao . July 26, 2013 Posted by Admin. Hunan vs Szechuan vs Kung Pao Chinese dishes that have been westernized and available to the people in the country have become very popular, especially those that are …
From differencebetween.com


AUTHENTIC KUNG PAO BEEF RECIPE: AN EASY KUNG PAO BEEF ...
Kung Pao beef originates from China and has an authentic flavor to the Western Culture. This easy Kung Pao beef recipe is the real deal, with a chili and soy sauce marinade over braised flank steak, mixed with peanuts and bell pepper for added flavor.The recipe pops in the mouth giving you a fiery meal that is quite delicious.
From 30seconds.com


KUNG PAO BEEF RECIPE - FOOD NEWS
Kung Pao, or Kung Po, beef is a westernized version of the classic Szechuan dish called Kung Pao chicken. In the original Chinese version, chicken is stir-fried with vegetables, fresh peanuts or cashews, chili peppers and Szechuan peppercorns. Western versions may substitute beef, pork, seafood or tofu for the chicken.
From foodnewsnews.com


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