Kung Pao Beef (or Chicken)

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Total Time
42mins
Prep
37 mins
Cook
5 mins

I made this recipe for the first time tonight and it was delectable! My husband liked it so much that he requested it as a weekly dish, and I wholeheartedly agree! It's a wonderful recipe that allows for variety, by alternating between beef and chicken. It also comes together so quickly; the cooking time is only 5 minutes or so. I got this recipe from the Betty Crocker website, one of our sponsers here at Zaar (it has been slightly modifed by me). Please note that the prep time includes the marinating time. Something a little different and a little exotic!

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Ingredients

Nutrition

Directions

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