Kung Pao Beef

Kung Pao Beef Recipe - A Delicious Chinese Dish

Region / culture: China, Northeast Asia, USA | Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Kung Pao Beef is a popular Chinese dish known for its spicy and savory flavors. This dish features tender slices of beef stir-fried with peanuts, bell peppers, and a flavorful sauce. It is a delicious and satisfying meal that is sure to please your taste buds.

History

Kung Pao Beef is believed to have originated in the Sichuan province of China. It is named after Ding Baozhen, a Qing Dynasty official who was also known as Kung Pao. The dish was created in his honor and has since become a staple in Chinese cuisine.

Ingredients

Meat Base

1.5 lb (680 g) partially frozen flank steaks
0.5 tsp salt (any kind)
1 egg white (reserving 1 yolk)
4 tbsp peanut oil (divided)
0.5 cup dry roasted peanuts
10 whole dried chili peppers
1 red bell pepper (cut into pieces)
2 green onions (cut into 0.5 inch pieces)
0.5 tsp grated ginger
0.5 cup water chestnut
steamed rice (brown or white only)

Sauce

1 tsp chili paste with garlic
2 tbsp soy sauce
1 tbsp rice wine or (1 tbsp dry sherry)
1 tsp rice vinegar
1 tsp sugar (brown or white only)
0.25 cup warm chicken broth
1 tsp cornstarch
2 tsp dark sesame oil

How to prepare

Slice the beef diagonally, across the grain, into thin slices. Combine the beef, salt, egg white, and cornstarch.
Toss the mixture together until well mixed and set it aside.
Stir together all the ingredients for the sauce in a small bowl and set it aside. Add two tablespoons of oil to the wok and stir-fry the beef until it is just browned.
Remove the beef from the wok.
Add 2 more tablespoons of oil, peanuts, and the hot peppers to the wok, and cook until the peppers turn dark.
Add more oil and bell peppers to the wok and cook for one minute, then reduce the heat on the wok.
Add green onions, ginger, and garlic to the bell peppers and cook for a few moments only, but do not let the garlic burn.
Add the beef and peanut/pepper mixture back into the wok and stir to blend.
Add chopped water chestnuts and the sauce mixture and cook until heated through. Serve with steamed rice.

Variations

Substitute chicken or tofu for the beef for a different twist on this dish.
Add vegetables such as broccoli, snow peas, or mushrooms for added nutrition and flavor.
Adjust the amount of chili peppers to suit your spice preference.

Cooking Tips & Tricks

Partially freezing the flank steak before slicing it will make it easier to cut into thin slices.

- Be sure to slice the beef against the grain to ensure tenderness.

- Stir-fry the beef quickly over high heat to prevent it from becoming tough.

- Adjust the amount of dried chili peppers to suit your spice preference.

- Be careful not to burn the garlic when adding it to the wok.

Serving Suggestions

Serve Kung Pao Beef with steamed rice for a complete meal. You can also pair it with a side of stir-fried vegetables or a fresh salad.

Cooking Techniques

Stir-frying, slicing against the grain, and marinating the beef are key cooking techniques for this recipe.

Ingredient Substitutions

You can substitute other types of nuts for the peanuts, such as cashews or almonds. You can also use chicken or tofu instead of beef.

Make Ahead Tips

You can marinate the beef and prepare the sauce ahead of time to save time when cooking. Store them in the refrigerator until ready to use.

Presentation Ideas

Garnish the Kung Pao Beef with sliced green onions or cilantro for a pop of color and freshness. Serve it in a decorative bowl or plate for an elegant presentation.

Pairing Recommendations

Pair Kung Pao Beef with a glass of white wine or a cold beer to complement the spicy flavors of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until heated through.

Nutrition Information

Calories per serving

Calories: 450 per serving

Carbohydrates

Carbohydrates: 23g per serving

Fats

Total Fat: 28g per serving

Saturated Fat: 5g per serving

Proteins

Protein: 32g per serving

Vitamins and minerals

Vitamin A: 15% DV

Vitamin C: 70% DV

Iron: 20% DV

Alergens

Contains peanuts and soy sauce

Summary

Kung Pao Beef is a high-protein dish that is rich in vitamins and minerals. It is a flavorful and satisfying meal that is sure to please your taste buds.

Summary

Kung Pao Beef is a delicious and flavorful Chinese dish that is sure to satisfy your cravings for a spicy and savory meal. With tender slices of beef, crunchy peanuts, and a flavorful sauce, this dish is a must-try for any food lover. Enjoy it with steamed rice and your favorite side dishes for a complete and satisfying meal.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Kung Pao Beef. It was a warm summer day, and I was visiting my dear friend Mei at her home. Mei was a wonderful cook, always experimenting with new and exciting flavors in her kitchen. As soon as I walked in, I could smell the tantalizing aroma of stir-fried beef and peppers wafting through the air.

Mei greeted me with a warm smile and beckoned me into her kitchen. She was in the midst of preparing a dish that I had never seen before, a dish that would soon become one of my all-time favorites. She explained that it was a traditional Chinese dish called Kung Pao Beef, a spicy and savory stir-fry that originated in the Sichuan province.

As I watched Mei expertly chop the beef into thin strips and marinate it in a mixture of soy sauce, rice wine, and cornstarch, I knew that I had to learn how to make this dish for myself. Mei graciously shared her recipe with me, along with some tips and tricks to ensure that the dish turned out perfectly every time.

I went home that day with a newfound excitement and determination to master the art of making Kung Pao Beef. Over the next few weeks, I practiced tirelessly in my own kitchen, tweaking the recipe and adding my own personal touches until I had perfected it to my liking.

The key to making a great Kung Pao Beef, I discovered, lies in the balance of flavors and textures. The tender strips of beef are stir-fried with crunchy peanuts, crisp bell peppers, and spicy Sichuan peppercorns, creating a dish that is both satisfying and full of depth.

I also learned that the secret to a truly authentic Kung Pao Beef lies in the use of a special ingredient called Pixian doubanjiang, a spicy fermented bean paste that adds a rich umami flavor to the dish. Mei had introduced me to this ingredient during our cooking lesson, and I was grateful for her guidance in helping me source it from a local Asian market.

As I continued to make Kung Pao Beef for my family and friends, it quickly became a beloved staple in my repertoire of recipes. The dish was always met with rave reviews, with its bold flavors and vibrant colors captivating everyone who tasted it.

Over the years, I have shared my recipe for Kung Pao Beef with countless people, passing down the tradition of this delicious dish to the next generation. I have taught my own grandchildren how to make it, imparting to them the same passion and joy for cooking that Mei instilled in me all those years ago.

Every time I make Kung Pao Beef, I am reminded of that fateful day in Mei's kitchen, where I first learned how to create a dish that would bring so much happiness and fulfillment to my life. It is a recipe that holds a special place in my heart, a reminder of the power of friendship, love, and the joy of sharing good food with those we care about.