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    You are in: Home / Recipes / Kung Pao Beef (or Chicken) Recipe
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    Kung Pao Beef (or Chicken)

    Total Time:

    Prep Time:

    Cook Time:

    42 mins

    37 mins

    5 mins

    Helping Hands's Note:

    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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    Units: US | Metric


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

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:

    • on July 25, 2007


      As Helping Hands suggests, this recipe lends itself well for personal additions, so it makes a great "base." I especially enjoyed its simplicity and spiciness.

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    • on February 03, 2006

      This is quite good. I made a few changes so I won't give stars but I will tell you what I did. I used sirloin cut into strips but didn't have a red pepper so I used carrots, peeled and cut into thin, long pieces as well. I also subbed water chestnuts for the bamboo and leeks instead of scallions. The seasons gave a nice hot Asian flavour, although it would be pretty easy to make this dish too hot so careful with the chilis! Liked the addition of the peanuts but would have preferred a dish with a bit more of a sauce to it. We served over rice.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 30, 2005


      This turned out really nice! We ate a lot!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Kung Pao Beef (or Chicken)

    Serving Size: 1 (428 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1147.8
    Calories from Fat 773
    Total Fat 85.9 g
    Saturated Fat 24.9 g
    Cholesterol 222.1 mg
    Sodium 506.8 mg
    Total Carbohydrate 20.2 g
    Dietary Fiber 6.1 g
    Sugars 8.4 g
    Protein 75.5 g

    The following items or measurements are not included:

    hot chili oil

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