Kung Pao Beef
Kung Pao Beef is a classic Szechuan recipe with tender beef, roasted peanuts and vegetables in a spicy, flavorful Kung Pao sauce. This homemade takeout classic is ready in under 20 minutes and is healthy and flavorful.
Servings: 3 People
Calories: 417kcal
Ingredients
- 10 ounces (300 grams) beef tenderloin, sliced
- 3 tablespoons roasted peanuts
- 6-8 dried red chilies seeded halved
- 3 tablespoons vegetable oil
- 5 slices peeled fresh ginger
- 2 cloves garlic sliced diagonally
- 1 stalk scallion cut into rings
MARINADE
- 1 tablespoon corn starch
- 2 teaspoons soy sauce
- 1 tablespoon Chinese Shaoxing rice wine
- 1 teaspoon sesame oil
SAUCE
- 1 1/2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 2 teaspoons sugar
- 1 teaspoon Chinese black vinegar
- 2 tablespoons water
- 1 teaspoon corn starch
Instructions
- Cut beef into thin slices, rinse in water, and pat dry with paper towels. Marinate the beef slices with corn starch, soy sauce, Chinese Shaoxing rice wine, and sesame oil. Cover the meat with plastic wrap and let it marinate for 20 minutes.
- Mix the sauce ingredients in a bowl, whisk well. Set aside.
- Heat the frying pan (or skillet) with one tablespoon of oil on medium-high heat and stir-fry the marinated beef until the meat is halfway cooked or turns brown. Remove and set aside. Clean the frying pan and heat it with two tablespoons of oil. Add in ginger, garlic slices, and give a quick stir before adding the dried red chilies.
- Continue stir fry until the dried red chilies smell spicy, then add in the beef slices. Keep stirring the meat a few times before adding in the roasted peanuts.
- Finally, add the sauce mixture and consistently stir the meat until fully cooked and coated with sauce. Dish out and sprinkle the scallions on top. Serve immediately with steamed rice.
Nutrition
Calories: 417kcal | Carbohydrates: 10.2g | Protein: 30.5g | Fat: 28.3g | Saturated Fat: 6.8g | Cholesterol: 87mg | Sodium: 660mg | Fiber: 1.2g | Sugar: 3.6g