Kung Pao Beef

Name: Kung Pao Beef
Prep time: 1 h 30 min
Cook time: 20 min
Total time: 1 h 50 min
Yield: 4 serving(s)
Ingredients: 1 1/2 lbs boneless beef sirloin; 1 tablespoon soy sauce; 2 tablespoons sesame oil; 1 tablespoon rice wine or 1 tablespoon sherry wine; 1 egg white (lightly beaten); 1/2 teaspoon garlic granules; 1/2 teaspoon ground black pepper; 1/2 teaspoon salt; 2 tablespoons peanuts or 2 tablespoons corn oil; 1 tablespoon minced garlic; 1/2 tablespoon grated ginger; 2 scallions (cut into 1/2&#8221; pieces); 1 red bell pepper (cut into pieces); 2 tablespoons soy sauce; 3 tablespoons rice wine or 3 tablespoons sherry wine; 2 tablespoons balsamic vinegar; 2 tablespoons sesame oil; 1 teaspoon sugar; 1 cup chicken broth; 1 tablespoon cornstarch (dissolved in 2 tbl. water); 1/4 cup roasted peanuts; 1/4 cup cashew nuts; 1 small onion (cubed & segments separated); 2 tablespoons brown bean sauce; 1 (8 ounce) can bamboo shoots; rice (optional)

Submitted by Alan Leonetti

"This is a very popular dish on most Chinese restaurant menus, but is not always made the same from one restaurant to another. I think this is a GREAT recipe of mine."

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Ready In:: 1hr 50mins
Ingredients:: 26
Serves:: 4

ingredients

FOR THE MARINADE
1 ¹⁄₂ lbs boneless beef sirloin
1 tablespoon soy sauce
2 tablespoons sesame oil
1 tablespoon rice wine or 1 tablespoon sherry wine
1 egg white (lightly beaten)
¹⁄₂ teaspoon garlic granules
¹⁄₂ teaspoon ground black pepper
¹⁄₂ teaspoon salt
FOR THE REST OF THE DISH
2 tablespoons peanuts or 2 tablespoons corn oil
1 tablespoon minced garlic
¹⁄₂ tablespoon grated ginger
2 scallions (cut into 1/2” pieces)
1 red bell pepper (cut into pieces)
2 tablespoons soy sauce
3 tablespoons rice wine or 3 tablespoons sherry wine
2 tablespoons balsamic vinegar
2 tablespoons sesame oil
1 teaspoon sugar
1 cup chicken broth
1 tablespoon cornstarch (dissolved in 2 tbl. water)
¹⁄₄ cup roasted peanuts
¹⁄₄ cup cashew nuts
1 small onion (cubed & segments separated)
2 tablespoons brown bean sauce
1 (8 ounce) can bamboo shoots
rice (optional)

directions

Trim any fat from the steak & cut the beef into 1 inch pieces.
Combine the marinade ingredients in a bowl.
Add the beef & stir to coat.
Cover the bowl with plastic wrap & marinate in the refrigerator for 1 hour.
Place the peanut oil or corn oil in a wok, swirling to coat the sides, & place over high heat.
Add the garlic & ginger & continue to cook to infuse the oil.
Add the scallions & bell pepper.
Remove the beef from the marinade & add it to the wok.
Stir-fry the beef for 3 minutes until brown.
Blend in soy sauce, rice wine or sherry, balsamic vinegar, sugar, sesame oil, brown bean sauce, bamboo shoots & chicken broth.
Dissolve the cornstarch slurry & add it to the wok, stirring to thicken.
Sprinkle in the peanuts & cashews & stir until everything is well coated. Serve over steamed rice if desired.

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Reviews

Enjyed this very much! only change was green bell pepper and celery in place of bamboo shoots, will make again thank you for posting

Chef susan from San
This was a fun recipe to try and our family really liked it. I used all cashews instead of peanuts and cashews and it was good. Thanks for sharing.

Margaret Button

Tweaks

Enjyed this very much! only change was green bell pepper and celery in place of bamboo shoots, will make again thank you for posting

Chef susan from San
This was a fun recipe to try and our family really liked it. I used all cashews instead of peanuts and cashews and it was good. Thanks for sharing.

Margaret Button

RECIPE SUBMITTED BY

Alan Leonetti

Albuquerque, New Mexico

I was born in 1942 in Philadelphia, Pennsylvania in this GREAT United States of America. I have since resided in Baltimore Maryland, Atlanta Georgia, Orlando Florida, Fort Lauderdale Florida, Los Angeles California, Selma Oregon, and now in Albuquerque New Mexico. I have enjoyed not only eating, but cooking all my life.

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