Put some spice in your life with this restaurant favorite: Chicken and peanuts in soy-sesame sauce with hot chili paste. Kung Pao Beef is a spicy Chinese dish with the crunch of peanuts. So set ingredients and try this Kung Pao Beef recipe.
[one_third] Prep Time: 5 minutes[/one_third] [one_third]Cook Time: 25 minutes[/one_third] [one_third_last] Servings: 8[/one_third_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 1 1/2 lbs. flank steak, cut into thin slices
- 10 whole dried red chili peppers
- 2 cloves garlic, minced
- 1/2 cup skinless peanuts, roasted
- 1/2 cup water chestnuts, diced
- 2 scallions, cut into 1/2 inch strips
- 1 egg white
- 4 tablespoon peanut oil, divided
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1 teaspoon chili paste with garlic
- 2 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- 1/4 cup chicken broth
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
Yield: 8 servings
Nutritional information is not yet available.
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
In a large bowl, combine beef, salt, egg white, and cornstarch. Mix well by hand, and set aside.
In a small bowl, blend all sauce ingredients. Set aside.
Add 2 tbsp oil to heated wok, and stir fry beef, until it loses its pink color. Remove to serving bowl.
Add 2 more tbsp oil to same wok. Toss peanuts and chili peppers in the wok, and stir fry until peppers turn dark red. Remove from wok, and add to beef.
Lower heat.If necessary, add more oil. Stir fry scallions and garlic for several secs. (Do not let garlic burn.)
Return beef, peanuts, and peppers to wok, and stir fry a few secs, to combine.
Add water chestnuts, and combined sauce ingredients, and stir fry until heated through, and thickened. Kung Pao Beef is ready to serve.ENJOY!!
- Serve with rice