Kung Pao Beef Recipe

Name: Kung Pao Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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&#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)

Servings: persons

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&#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)

1
Trim any fat from the steak & cut the beef into 1 inch pieces.
2
Combine the marinade ingredients in a bowl.
3
Add the beef & stir to coat.
4
Cover the bowl with plastic wrap & marinate in the refrigerator for 1 hour.
5
Place the peanut oil or corn oil in a wok, swirling to coat the sides, & place over high heat.
6
Add the garlic & ginger & continue to cook to infuse the oil.
7
Add the scallions & bell pepper.
8
Remove the beef from the marinade & add it to the wok.
9
Stir-fry the beef for 3 minutes until brown.
10
Blend in soy sauce, rice wine or sherry, balsamic vinegar, sugar, sesame oil, brown bean sauce, bamboo shoots & chicken broth.
11
Dissolve the cornstarch slurry & add it to the wok, stirring to thicken.
12
Sprinkle in the peanuts & cashews & stir until everything is well coated. Serve over steamed rice if desired.

889

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.

How did you like this recipe?

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

You need 28 ingredients. The key ingredients include: FOR THE MARINADE, 1 1/2 lbs boneless beef sirloin, 1 tablespoon soy sauce, 2 tablespoons sesame oil, 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

How did you like this recipe?

Frequently Asked Questions