kung pao beef

This kung pao beef is a combination of thinly sliced steak, bell peppers, onions and roasted peanuts, all in a savory and spicy sauce. A remake of the popular take out classic that&#039;s even better than what you&#039;d get at a restaurant.

Kung Pao Beef

vegetable oil (divided use)

flank steak (thinly sliced)

cornstarch

red bell pepper

green bell pepper

onion

garlic (minced)

red chilies

peanuts

salt and pepper

soy sauce

hoisin sauce

sesame oil

sugar

water

Heat 1 1/2 tablespoons of the vegetable oil in a large pan over high heat. Place the steak in a medium sized bowl with the cornstarch and salt and pepper to taste. Toss gently to combine..

Place the meat in a single layer in the pan. Cook for 2-3 minutes per side until golden brown. You may have to do this step in batches.

Remove the steak from the pan. Cover with foil to keep warm.

Pour the remaining vegetable oil into the pan. Add the onion and both types of bell peppers. Cook for 4-5 minutes or until vegetables are softened.

Add the garlic to the pan; cook for an additional 30 seconds. Return the beef to the pan. Stir in the peanuts and chilies.

For the stir fry

While the meat and vegetables are cooking, make the sauce. Place all of the ingredients in a small bowl and whisk until combined.

Add the sauce to the steak mixture and bring to a boil; cook for 1 minute, or until sauce is just thickened. Serve immediately.

For the sauce

https://content.jwplatform.com/videos/fXtUcgcV.mp4

This kung pao beef is a combination of thinly sliced steak, bell peppers, onions and roasted peanuts, all in a savory and spicy sauce. A remake of the popular take out classic that's even better than what you'd get at a restaurant.

This Kung Pao Beef recipe combines crispy beef, roasted peanuts, and toasted chilies—all in a spicy, tangy sauce, perfect over steamed rice.

beef flank steak

Shaoxing wine

oil oil

oyster sauce

baking soda

water ((or beef/chicken stock))

rice vinegar

Sichuan peppercorn powder

ginger

chilies

bell pepper ((diced; preferably red, orange, or yellow bell pepper))

scallions ((chopped, white and green parts separated))

garlic ((chopped))

In a medium bowl, combine the beef, cornstarch, Shaoxing wine, oil, oyster sauce, and baking soda until the beef is evenly coated. Marinate for 1 hour at room temperature.

Prepare the sauce by combining the warm water or stock, light soy sauce, rice vinegar, sugar, cornstarch, hoisin sauce, Sichuan peppercorn powder, dark soy sauce, and sesame oil. Set aside.

Heat 1 tablespoon of oil in a wok over medium heat, and add the peanuts. Stir constantly (or they’ll burn) for 5 minutes, until golden brown and fragrant. Turn off the heat and stir for another minute using the residual heat in the wok. Set aside to cool. They will turn crunchy once they’re cooled completely. You can also skip this step and use already roasted shelled peanuts.

Add 2 more tablespoons of oil to the wok. Heat the wok over high heat until it’s just smoking. Sear the beef for 1½ minutes on each side, or until the beef is slightly crispy on both sides. Having a hot wok is really important to avoid overcooking the beef. Reduce the heat to low, and remove the beef from the wok, leaving behind any oil.

Over low heat, add the ginger and chilies. Toast until fragrant, taking care not to burn them. Add the bell peppers and white portions of the scallion. Cook for 1-2 minutes, until fragrant. Add the garlic, and stir-fry for 20 seconds.

Add the beef and its juices back to the wok, and increase the heat to high. Stir-fry for 30 seconds.

Stir up your prepared sauce (the cornstarch will have settled to the bottom, so make sure it’s well-incorporated). Add the sauce to the wok and stir everything together to deglaze it.

Once the sauce is thickened and simmering, add the peanuts and the green parts of the scallions. There should be no standing sauce, but if it looks a little too thick, you can add a splash of water or stock. Give everything a final stir, turn off the heat, and serve with jasmine rice!

https://content.jwplatform.com/videos/HVoYe9Ci.mp4

This Kung Pao Beef will have you devouring delicious little chunks of seared crusty beef, wok-roasted peanuts, and little bits of aromatic, popcorn-toasted dried chilies—all in a spicy, tangy sauce. Don’t forget the rice! - The Woks of Life. Music: That Great Feeling / Vendla / Epidemic Sound

Kung Pao Beef by The Woks of Life

This Ground Kung Pao Beef is a quick 15 minute dinner that's loaded with flavor!

Ground Kung Pao Beef

lb. lean ground beef

red bell pepper (diced)

green onions (white parts only)

tsp minced garlic

tsp minced ginger

red pepper flakes

dry roasted (unsalted peanuts)

dry sherry (or white wine)

tsp light sesame oil

tbsp sugar

Add the ground beef, bell pepper, onion, garlic, ginger and chili flakes in a skillet and cook until beef is no longer pink. Drain any excess fat and return skillet to stove top.

Meanwhile whisk together the soy sauce, dry sherry, sesame oil and sugar in a small dish and pour into ground beef mixture over medium high heat. Combine the cornstarch and water in the small dish and whisk until smooth. Pour into the ground beef mixture and cook until sauce thickens.

Stir in the peanuts and garnish with diced green onions if desired. Serve over hot white rice and enjoy!

so easy   great when I don't feel like spending a long time cooking.

Shawn, you are my go to when trying to figure out something to make for dinner that doesn't involve having a professional chef kitchen. I saw this recipe on Facebook last week and had defrosted a pound of ground beef from my go to meat source at Moink.com (similar to Butcher Box). I tried it, played with it a little, and my family decided I'm even a better cook than they already thought. This one is amazing! I'm like Emeril so whatever you tell me to use, I increase the garlic to kick it up a major notch. I don't like peppers so I eliminated those (sorry) and I probably used more red pepper flakes than you do. I may or may not have put a little Frank's hot sauce in there as well. And anytime I use sesame oil for a recipe, that seems to seal the deal for everyone I feed. Thanks so much for this one. You made me somewhat famous! I frequently post what I cook on Facebook and I get more engagement from those posts than the ones I post as a retired physician/health coach. And poop on that hater that told you to quit bouncing into your videos two weeks ago. You look happy doing what you're doing and I, for one, appreciate all your helpful recipes, even though I put my own "brand" on them.

Made this tonight and it was SOOOOO good! Even my 3 yr old loved it. I left out the chili flakes and ised coconut aminos because its soy free and has way less sodium. i also only used half the sugar and chicken broth instead of wine. Definitely a keeper &lt;3

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Top 3 kung pao beef recipes from across the web

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Kung Pao Beef

Kung Pao Beef

Ground Kung Pao Beef

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