Sheet Pan Kung Pao Beef With Roasted Garlic Broccolini

"Try this classic Chinese take out dish at home, but so much easier to make on a baking sheet!"
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:
1hr
Ingredients:
24
Serves:
4
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ingredients

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directions

  • Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.
  • In a large measuring cup, whisk together all of the sauce ingredients until well combined.
  • In a large bowl, combine the beef, sauce, bell peppers, dried chilies and scallions. Allow to marinate in the fridge for at least 10 minutes.
  • Pour out the beef and veggie mixture onto one side of the baking sheet.
  • Place the broccolini on the other side and drizzle with oil and season with garlic, salt, pepper and pepper flakes.
  • Roast for 20 minutes. Remove from oven and then give the beef a stir. Sprinkle with peanuts and return to oven for another 15 minutes. Garnish with scallions and serve.

Questions & Replies

default avatar
  1. quit2k
    Since it's Kung Pao Beef, why is chicken stock used instead of beef stock ?
     
  2. renniturillo
    Is there a way to print recipes from this site with "just" the recipe, no pictures, no nutrition info?
     
  3. lisagenek
    Why baking soda? This seems a bit strange... wondering what it does in this recipe. Thanks
     
  4. Anonymous
    None of my grocery stores carry dried chilis. Can I use chili flakes instead? If so, how much please? Thank you
     
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Reviews

  1. sandsmktg
    I was wondering if, when the recipe says "Pour out the beef and veggie mixture onto one side of the baking sheet" you just dump it all out, including all of the liquid from the marinade ?
     
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Tweaks

  1. peaceopi
    "Marinate" is the verb that should be used here. "Marinade" is a noun. This recipe has 24 ingredients, but it's going to provide ease of preparation?
     

RECIPE SUBMITTED BY

Jonathan Melendez is a passionate author, food photographer, cook, baker, and recipe developer whose blog, The Candid Appetite, has appeared prominently on such sites as, BonAppetite, People, Cosmopolitan, The Kitchn, Today, The Cooking Channel, Food52 and Joy the Baker. He has created and photographed recipes for Idaho Potato Commission, Wisconsin Milk Marketing Board, American Butter Institute and Jones Dairy Farm, to name a few. He lives in Los Angeles, CA.
 
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