WHAT IS KUNG PO BEEF RECIPES

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KUNG PAO BEEF RECIPE - BETTYCROCKER.COM



Kung Pao Beef Recipe - BettyCrocker.com image

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

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

BEEF KUNG PO - RECIPES AND COOKING TIPS - BBC GOOD FOOD



Beef Kung Po - Recipes and cooking tips - BBC Good Food image

Spice up your life with this popular Chinese dish that can be whipped up at home in no time at all.

Provided by ElleJohnson

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield Serves 4

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.

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Total Time 20 minutes
Category main-dish
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  • 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.
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Cooking Channel serves up this Kung Pao Beef recipe from Ching-He Huang plus many other recipes at CookingChannelTV.com
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  • 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.
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Spicy chicken with peanuts, similar to what is served in Chinese restaurants. It is easy to make, and you can be as sloppy with the measurements as you want. They reduce to a nice, thick sauce. Substitute cashews for peanuts, or bamboo shoots for the water chestnuts. You can't go wrong! Enjoy!
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Sep 04, 2015 · In a medium bowl, season the beef with salt and pepper. Add two tablespoons of cornstarch and mix well. In another smaller bowl, stir together all the sauce ingredients and set aside. In a small pan over medium heat, toast Sichuan peppercorns until fragrant; about one to two minutes. Remove from heat and crush half a tablespoon of the peppercorns in a mortar and pestle, or in a plastic bag with a rolling pin.
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May 11, 2020 · How to Make Kung Pao Beef. You can make kung pao within a half-hour, but get all your ingredients ready before stir-frying to keep things moving smoothly. First, slice the beef into thin strips. You’ll find this easiest when the meat is partially frozen. Mix the marinade ingredients together in a bowl and add the beef.
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To prepare and cook Kung Po chicken the meat is diced into cubes and marinated in soy sauce, rice wine, and water for up to 30 minutes.Chili peppers are then chopped up and added to the mix. Oil is heated in a wok, or pan, and the chicken is deep-fried for a few minutes.The chicken is removed and towel dried to absorb any excess oil.
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