Best 6 Kung Pao Beef Recipes

KUNG PAO BEEF

Steps:

• Slice beef diagonally, across the grain, into thin slices.
• Combine beef, salt, egg white, and cornstarch.
• Toss together until well mixed and set aside.
• Stir together all ingredients for the sauce in a small bowl and set aside.
• Add two tbsp oil to the wok and stir-fry beef until just browned.
• Remove from wok.
• Add 2 more tbsp oil to wok and add peanuts and the hot peppers to the wok and cook until the peppers turn dark.
• Remove all from wok and place with the beef.
• Add more oil to wok if needed- and add bell peppers to wok and cook for one minute, then reduce heat on wok.
• Add green onions, ginger and garlic to bell peppers and cook for a few moments but do not let garlic burn.
• Add beef and peanut/pepper mixture back into wok and stir to blend.
• Add chopped water chestnuts (chopped jicama if you prefer) and sauce mixture and cook until heated through.
• Serve with steamed rice.

KUNG PAO BEEF

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.

KUNG PAO CHICKEN, SHRIMP OR BEEF (PANDA EXPRESS - STYLE)

Steps:

• Combine meat in a zip-type bag with egg, water, cornstarch and salt; marinate chilled, for at least 30 minutes.
• Prep and chill veggies.
• Combine water and soy sauce, stir in dissolved cornstarch and rice wine, chill to reserve.
• About 20 minutes before serving time (be sure to get rice started) heat about 1-Tbsp of oil in hot wok. Stir meat, drain and discard marinade. Quickly stir-fry the meat in oil, for 60-90 seconds. Transfer to a large container. Stir meat, drain and discard marinade.
• Stir-fry the red and yellow peppers until almost tender; add green onions and zucchini, reserve with meat.
• Heat the remaining oil and stir-fry garlic, season with pepper flakes and ginger.
• Stir the reserved sauce mixture before pouring into seasoned garlic. Heat through to thicken. Sweeten to taste with sugar, adding a bit more ginger and/or red pepper flakes, as needed.
• Add cooked food to sauce and stir in peanuts.
• Serve over hot rice.

KUNG PAO BEEF (OR CHICKEN)

Steps:

• Note: You may also use beef stew meat but make sure that it is a high quality meat.
• Place beef in bowl and sprinkle with 1 tsp olive oil, cornstarch, and pepper. Toss well.
• Cover and place in fridge for at least 30 minutes before cooking.
• Heat 1 tbs olive oil in electric skillet or wok on high heat.
• Add beef and and stir fry until meat is brown (about 2 minutes).
• Remove beef.
• Add 1 tbs olive oil to skillet and then add scallions, bell pepper, bamboo shoots, garlic, ginger, sugar, and green chiles.
• Stir fry for 1 minute or so.
• Add beef, hot chile oil, and hot sauce, and stir well.
• Allow to heat thru.
• Sprinkle with peanuts and stir just before serving.

KUNG PAO BEEF

Steps:

• 1. In a large bowl, combine teriyaki sauce, cornstarch, crushed red pepper, and ginger. Add steak and toss to coat. In a large skillet or wok, heat oil over high heat. Add steak mixture and cook 5 to 7 minutes, or until steak is cooked through, stirring constantly. Sprinkle with peanuts and scallions, and serve over steamed brown rice.

KUNG PAO BEEF

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.