Ground Kung Pao Beef Recipes

KUNG PAO BEEF

Kung Pao Beef image

Provided by Tyler Florence

Time 1h8m

Yield 4 servings

Number Of Ingredients 20

Ingredients

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

Ingredients

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

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

Ingredients

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

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