BEEF KUNG PO
Spice up your life with this popular Chinese dish that can be whipped up at home in no time at all.
Provided by ElleJohnson
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Place all the marinade ingredients in a large bowl. Stir well and refrigerate until needed.
- Place all the sauce ingredients in a bowl. Stir to combine and leave aside.
- In a large wok, on medium heat, dry fry the peanuts with dry chillies, until the nuts are golden brown. Spoon into a bowl. Leave aside.
- Turn the heat up high, fry the beef with all its marinade. Cook stirring until almost cooked through. Spoon into a dish and leave aside
- Add a little vegetable oil to the wok, fry garlic, onions and ginger. Stir fry until the vegetables have softened, then add peppers and chillies. Cook, stirring until the vegetables have softened, then add beef, along with the sauces. Stir fry on high heat until the beef is cooked through, add asparagus, spring onions, dried chillies, and peanuts. Stir to combine. Taste and adjust the seasoning. It should be spicy, sweet and sour. Serve with rice.
KUNG PAO BEEF
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
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
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
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
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
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
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
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