Kung Pao Beef (or Chicken)
- Ready In:
- 42mins
- Ingredients:
- 15
- Serves:
-
2
ingredients
- 1 lb sirloin steak, cut into cubes (See Note below)
- 1 teaspoon olive oil
- 2 teaspoons cornstarch
- 1⁄8 teaspoon pepper
- 2 ounces diced green chilies
- 1 red pepper, cut into squares or slices
- 2 -3 scallions, cut into 1 inch pieces
- 1⁄2 cup canned diced bamboo shoot
- 2 cloves garlic, minced or chopped
- 1 teaspoon ginger
- 1 teaspoon sugar
- 1 tablespoon hot chili oil (or more, for added spiciness)
- 3 dashes hot sauce (optional)
- 2 tablespoons olive oil
- 1⁄2 cup peanuts
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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Reviews
-
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.
Tweaks
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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.
RECIPE SUBMITTED BY
Helping Hands
United States
2007 I thought that I would edit my home page...its been over two years, so I its time to update! I have lived in beautiful New Mexico for the last few years (Albuquerque), after 20 years of living on the West Coast (San Francisco and Seattle). I love many things about New Mexico - the perfect weather, in particular; the sunsets; the open land; and the great Southwest food - but also sometimes miss the energy of bigger cities. I am a mental health therapist, who loves my work! I love to cook (a passion that I discovered after getting married). Rather than cooking a few favorites on a regular basis, I prefer to collect recipes (primarily from the Internet), and try new things often (in fact, my husband jokes that he will try a new dish that he loves and then never see it again :-)). I also love to read, write, travel, work on personal growth, and study/learn. I am a total water baby, who lives in the desert, so I love traveling to tropical locations, where I especially love to snorkle and boggie board! I am very happily married to my best friend, soulmate, partner, and greatest cheerleader and supporter, and we have three grown children, and four grandchildren (so far :-))I am a total foodie (I "live to eat" instead of "eat to live.") :-) I love everything about food...cooking; the delicious scents of a yummy dish, as it cooks; the beautiful presentation of wonderful food; dining out; dining in; the taste of great food; sitting around the table, with friends and family, eating, talking and laughing; nurturing those I love by cooking for them...all of the senusal pleasures that food brings! My favorite Internet site for yummy recipes is this one - and I almost always choose recipes with five-star ratings, so please keep on reviewing! :-)