Kung Pao Beef Recipe
This is a great Chinese beef recipe with a spicy kick.
Ingredients:
Beef
1 1/2 lbs. Flank Steak, sliced into long bite-size pieces
1 Tbsp. Cornstarch
1 Egg White
1/2 tsp. Salt
4 Tbsp. Peanut Oil, divided
10 Whole Red Chili Peppers, dried
1/2 Cup Roasted Peanuts, skinless
2 Garlic Cloves, minced
1/2 Cup Water Chestnuts, diced
2 Green Onions, cut into 1/2” lengths
Sauce
1 tsp. Chili Paste with Garlic
1 Tbsp. Sherry
2 Tbsp. Soy Sauce
1 tsp. Sugar
1 tsp. Rice Vinegar
1/4 Cup Chicken Broth
1 tsp. Sesame Oil
1 tsp. Cornstarch
Directions:
In a bowl, combine the beef, cornstarch, egg white, and salt, mixing well by hand.
Now it’s time for the sauce, blend the chili paste with garlic, sherry, soy sauce, sugar, rice vinegar, chicken broth, sesame oil, and cornstarch.
In a heated wok, add 2 Tbsp. of oil, and stir-fry the beef, until it’s not pink anymore. And remove to a serving bowl.
Add the other 2 Tbsp. of oil to the wok, and add the chili peppers and peanuts, until the peppers turn dark red, then add to the beef.
On a lower heat, stir-fry the garlic and green onions, adding a more oil if necessary, but don’t let the garlic burn.
Add the beef and peanut mixture back to the wok to combine and add the water chestnuts, and sauce until it’s thoroughly heated and thickened.
And Enjoy!
Yield: 6 servings
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