Instruction Prepare Appetizing Kung Pao Beef

Kung Pao Beef. Slice beef diagonally, across the grain, into thin slices. Combine beef, salt, egg white, and cornstarch. Toss together until well mixed and set aside.

Combine the soy sauce, sesame oil, rice wine/sherry, egg white and salt in a glass bowl. Add the beef and stir to coat. Kung Pao Beef is a westernized version of the classic Szechuan dish called Kung Pao Chicken. You can have Kung Pao Beef using 20 ingredients and 17 steps. Here is how you cook it.

Ingredients of Kung Pao Beef

1. It's of meat mix.
2. You need 1 1/4 lb of Beef, lean is better.
3. Prepare of salt.
4. It's of ground black pepper.
5. It's 2 1/2 tbsp of cornstarch.
6. It's of sauce.
7. Prepare 2 tbsp of ketchup, tomato.
8. Prepare 2 tbsp of cooking white wine.
9. You need 2 tbsp of soy sauce.
10. It's 2 tbsp of balsamic vinegar.
11. You need 1 tbsp of chili sauce or hot sauce.
12. Prepare of main.
13. You need 2 tbsp of Black pepper corns.
14. You need 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. Prepare of final.
19. Prepare 1/2 bunch of cilantro, stems and leaves, chopped.
20. Prepare 2 of each green onions, sliced.

Interestingly, many sources I've encountered note that Kung Pao Chicken is far more famous and popular outside of China than it is in the country that invented it. Heat a wok over high heat and, when wok starts to smoke, add the peanut oil. Add the remaining whole Sichuan peppercorns, dried chiles and fresh chiles and stir-fry for a few seconds. In a medium bowl, sprinkle the beef with salt and pepper.

Kung Pao Beef step by step

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..

Add the cornstarch and mix well. In another smaller bowl, stir together the ketchup, rice wine, soy sauce, vinegar and chili sauce. Kung Pao, or Kung Po, beef is a westernized version of the classic Szechuan dish called Kung Pao chicken. In the original Chinese version, chicken is stir-fried with vegetables, fresh peanuts or cashews, chili peppers and Szechuan peppercorns. Western versions may substitute beef, pork, seafood or tofu for the chicken.