Recipe: Yummy Kung Pao Beef

Kung Pao Beef. This Kung Pao Beef recipe is based on Bee's original Kung Pao Chicken and the Szechuan Chicken recipes that I enjoyed. And let me tell you, the result is absolutely fantastic! Cooking Channel serves up this Kung Pao Beef recipe from Ching-He Huang plus many other recipes at CookingChannelTV.com.

Better Than Take Out Kung Pao Beef. I used to always order the same thing whenever we got Chinese takeout. But when I learned how to make Kung Pao Beef at home - that was the real game changer. You can cook Kung Pao Beef using 20 ingredients and 17 steps. Here is how you cook it.

Ingredients of Kung Pao Beef

1. Prepare of meat mix.
2. You need 1 1/4 lb of Beef, lean is better.
3. You need of salt.
4. You need of ground black pepper.
5. It's 2 1/2 tbsp of cornstarch.
6. It's of sauce.
7. You need 2 tbsp of ketchup, tomato.
8. Prepare 2 tbsp of cooking white wine.
9. Prepare 2 tbsp of soy sauce.
10. It's 2 tbsp of balsamic vinegar.
11. Prepare 1 tbsp of chili sauce or hot sauce.
12. It's of main.
13. It's 2 tbsp of Black pepper corns.
14. It's 3 tbsp of vegetable oil.
15. It's 4 of each fresh hot chillies like Serrano or jalapeno, more or less to taste.
16. You need 2 cup of mixed veggies, fresh or frozen.
17. It's 3/4 cup of dry roasted peanuts.
18. It's of final.
19. It's 1/2 bunch of cilantro, stems and leaves, chopped.
20. It's 2 of each green onions, sliced.

Chef's Favorite Kung Pao Chicken and Pepper Chicken l Authentic Chinese Food. Simple Chinese Black Pepper Beef Stir Fry Recipe Spicy Chinese beef with the crunch of peanuts. Sometimes I like to make this with part beef, part chicken and part shrimp.

Kung Pao Beef instructions

1. Slice beef into pieces. Mine were about 1/2 inch by 2 inches. But make them whatever size you like. I was using a sirloin steak this time. I cut it in half lengthwise, and sliced each half..
2. Sprinkle the beef with salt and pepper in a small bowl, mix well.
3. Add cornstarch, mix until all is coated, set aside.
4. In a small container, I used a coffee mug, mix together the sauce ingredients. Set aside.
5. Using a stir-fry, wok, or skillet, add 1 tablespoon oil, heat on medium high.
6. Add about 1/3 of your fresh chillies, sliced or diced, to oil, stir for about 30 seconds.
7. Add veggies to pan, stir-fry until done, about 3-4 minutes, remove and set aside.
8. Add remaining 2 tablespoon oil to your pan, allow to heat up, about 30 seconds.
9. Roughly crush the pepper corns, add to the pan, stir for about 1 minute.
10. Remaining fresh chillies, add them to the pan, stir for 1 minute.
11. Add beef to pan, stir-fry until brown (not done, just browned), 2 - 3 minutes.
12. Add peanuts to meat, keep stirring, 1 minute.
13. Add veggies back in, keep stirring, 2 minutes to warm through..
14. Give sauce one final stir, add to pan, keep stirring.
15. When the sauce has reduced and thickened, reduce heat to medium low, stir 1 minute to allow heat to reduce in pan..
16. Add cilantro and green onions, stir for 1 more minute.
17. Serve. We usually serve ours over rice, but I could see this over noodles also..

A beefy version of the Kung Pao - this red-hot Chinese recipe starts off with real beef, spices, and vegetables, and is rich with the bold aroma while cooked to perfection. This Kung Pao Beef is a fiery stir fry of beef, vegetables and peanuts a sweet and savory sauce. It's an adaptation of kung pao chicken, the Szechuan dish with spicy, mouth-numbing heat. Kung Pao Beef is about as Chinese as spaghetti and meatballs is Italian, which is to say that it isn't very Chinese at all. For an easy dinner for two, try this Kung Pao beef recipe, a healthy alternative to a Chinese takeaway.