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Kung Pao Beef Recipe Easy: A Tasty And Simple Recipe To Try At Home

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Description

Kung Pao Beef is a popular Chinese dish that is spicy, savoury, and sweet all at the same time. It's made with tender beef, stir-fried with peanuts, vegetables, and a spicy sauce. This dish is easy to make, and it's perfect for a quick weeknight dinner.

Prep Time

The prep time for this recipe is about 20 minutes.

Cook Time

The cook time for this recipe is about 15 minutes.

Ingredients

For this recipe, you will need:
  • 1 pound of beef tenderloin, thinly sliced
  • 1 tablespoon of cornstarch
  • 1 tablespoon of soy sauce
  • 1 tablespoon of Shaoxing wine
  • 1 tablespoon of hoisin sauce
  • 1 tablespoon of sugar
  • 1 tablespoon of sesame oil
  • 1/4 cup of chicken stock
  • 2 tablespoons of vegetable oil
  • 1/2 cup of peanuts
  • 1 red bell pepper, seeded and diced
  • 3 cloves of garlic, minced
  • 1 tablespoon of ginger, minced
  • 3 green onions, sliced
  • 1 teaspoon of Sichuan peppercorns

Equipment

For this recipe, you will need:
  • A wok or a large skillet
  • A cutting board and a knife
  • A mixing bowl
  • A measuring cup and spoons
  • A spatula or a wooden spoon

Method

Here are the steps to make Kung Pao Beef:
  1. In a mixing bowl, marinate the beef with cornstarch, soy sauce, and Shaoxing wine. Set aside.
  2. In a small bowl, mix hoisin sauce, sugar, sesame oil, and chicken stock. Set aside.
  3. Heat the wok or skillet over high heat. Add vegetable oil.
  4. When the oil is hot, add the beef and stir-fry for 2-3 minutes until browned. Remove from the wok and set aside.
  5. In the same wok, add peanuts, red bell pepper, garlic, ginger, green onions, and Sichuan peppercorns. Stir-fry for 2 minutes until fragrant.
  6. Add the beef back to the wok and mix well with the vegetables.
  7. Pour the sauce into the wok and stir-fry for another 2-3 minutes until the sauce thickens and coats the beef and vegetables.
  8. Remove from heat and serve hot with steamed rice.

Notes

  • You can substitute beef tenderloin with flank steak, sirloin, or even chicken or shrimp.
  • The Sichuan peppercorns can be skipped if you don't have them. However, they add a unique flavour and tingling sensation to the dish.
  • You can adjust the spiciness of the dish by adding more or less chili flakes or hot sauce.
  • Make sure to slice the beef thinly and against the grain to ensure tenderness.

Nutrition Info

This recipe makes 4 servings. Each serving contains approximately:
  • Calories: 400
  • Protein: 30g
  • Fat: 24g
  • Carbohydrates: 17g
  • Fibre: 3g
  • Sodium: 540mg

Recipes FAQ

What is Kung Pao Beef?

Kung Pao Beef is a Chinese dish made with beef, peanuts, vegetables, and a spicy sauce. It's a popular dish in Sichuan cuisine and is known for its spicy, savoury, and sweet flavours.

What can I substitute for beef tenderloin?

You can substitute beef tenderloin with flank steak, sirloin, or even chicken or shrimp.

How can I adjust the spiciness of the dish?

You can adjust the spiciness of the dish by adding more or less chili flakes or hot sauce.

Recipe Tips

  • Make sure to slice the beef thinly and against the grain to ensure tenderness.
  • If you're using a wok, make sure it's hot enough before adding the ingredients. You want to hear a sizzling sound when you add the beef.
  • Stir-fry the ingredients quickly over high heat to ensure that they don't get soggy.
  • Make sure to mix the sauce well before adding it to the wok.
  • Serve the dish hot with steamed rice.

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