Kung Pao Beef (or Chicken)
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- 1lb sirloin steak, cut into cubes (See Note below)
- 1teaspoon olive oil
- 2teaspoons cornstarch
- 1⁄8teaspoon pepper
- 2ounces diced green chilies
- 1red pepper, cut into squares or slices
- 2 -3
- 1⁄2cup canned diced bamboo shoot
- 2
- 1teaspoon ginger
- 1teaspoon sugar
- 1tablespoon hot chili oil (or more, for added spiciness)
- 3dashes hot sauce (optional)
- 2tablespoons olive oil
- 1⁄2cup peanuts
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DIRECTIONS
- 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.
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