Kung Pao Beef Recipe

Name: Kung Pao Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Beef; 1 1/2 lbs flank steaks, sliced diagonally into bite size pieces; 1/2 teaspoon salt; 1 egg white; 1 tablespoon cornstarch; 4 tablespoons peanut oil, divided; 1/2 cup peanuts, skinless roasted; 10 red chili peppers, dried whole; 2 green onions, cut in 1/2-inch pieces; 2 cloves garlic, minced; 1/2 cup water chestnut, diced; Sauce; 1 teaspoon chili paste with garlic; 2 tablespoons soy sauce; 1 tablespoon dry sherry; 1 teaspoon rice vinegar; 1 teaspoon sugar; 1/4 cup chicken broth; 1 teaspoon cornstarch; 1 teaspoon sesame oil

Servings: persons

Beef
1 1/2 lbs flank steaks, sliced diagonally into bite size pieces
1/2 teaspoon salt
1 egg white
1 tablespoon cornstarch
4 tablespoons peanut oil, divided
1/2 cup peanuts, skinless roasted
10 red chili peppers, dried whole
2 green onions, cut in 1/2-inch pieces
2 cloves garlic, minced
1/2 cup water chestnut, diced
Sauce
1 teaspoon chili paste with garlic
2 tablespoons soy sauce
1 tablespoon dry sherry
1 teaspoon rice vinegar
1 teaspoon sugar
1/4 cup chicken broth
1 teaspoon cornstarch
1 teaspoon sesame oil

1
Combine beef, salt, egg white, and cornstarch. Mix well by hand and
2
set aside. In a small bowl, blend all sauce ingredients. Set aside.
3
Add two tablespoons oil to heated wok and stir fry beef till it loses
4
its pink color. Remove to serving bowl. Add two more tablespoons oil
5
to same wok.
6
Toss peanuts and chili peppers in the wok and stir fry
7
until peppers turn dark red. Remove from wok and add to beef. Lower
8
heat. If necessary, add more oil. Stir fry green onions and garlic
9
for several seconds. (Do not let garlic burn.)
10
Return beef, peanuts
11
and peppers to wok and stir fry a few seconds to combine. Add water
12
chestnuts and combined sauce ingredients and stir fry till heated
13
through and thickened.

850

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Beef, 1 1/2 lbs flank steaks, sliced diagonally into bite size pieces, 1/2 teaspoon salt, 1 egg white, and more.

Yes, Kung Pao Beef falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kung Pao Beef

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