KUNG PAO BEEF RECIPE

KUNG PAO BEEF RECIPE | TYLER FLORENCE | FOOD NETWORK

Kung Pao Beef Recipe | Tyler Florence | Food Network image

Provided by Tyler Florence

Categories main-dish

Total Time 1 hours 8 minutes

Prep Time 1 hours 0 minutes

Cook Time 8 minutes

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 RECIPE -

Garlic, chilies and peanuts combine to give this dish a robust flavor.

Provided by Betty Crocker Kitchens

Total Time 1 hours 15 minutes

Prep Time 40 minutes

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 , CarbohydrateContent 9 g, CholesterolContent 50 mg, FiberContent 2 g, ProteinContent 24 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 190 mg

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