Fiery Kung Pao Beef Stir-Fry: Spicy Chinese Beef with Peanuts
Kung Pao Beef Recipe
🕒 Cook Time: 10 minutes
🕒 Prep Time: 15 minutes
🕒 Total Time: 25 minutes
🥩 Recipe Category: Steak
🔥 Keywords: Peppers, Vegetable, Meat, Chinese, Asian, Spicy, < 30 Mins, Stir Fry
🍽️ Recipe Servings: 4
Description:
Indulge in the fiery flavors of this classic Chinese dish, Kung Pao Beef, where tender slices of beef are tossed with vibrant peppers, crunchy peanuts, and a savory sauce. Perfectly balanced with a kick of spice and the satisfying crunch of peanuts, this dish pairs wonderfully with steamed rice for a complete meal. For a twist, consider incorporating chicken and shrimp alongside the beef to create a medley of flavors and textures that will tantalize your taste buds.
Nutritional Information (per serving):
- Calories: 653
- Fat Content: 44.3g
- Saturated Fat Content: 10.5g
- Cholesterol Content: 69.7mg
- Sodium Content: 1183.3mg
- Carbohydrate Content: 18.8g
- Fiber Content: 4.1g
- Sugar Content: 5.2g
- Protein Content: 46g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 1/2 | Beef (sliced) |
| 1/2 | Salt |
| 1 | Egg white |
| 1 | Cornstarch |
| 4 | Red bell pepper |
| 1/2 | Green onions |
| 10 | Garlic cloves |
| 1 | Ginger (thumb-sized) |
| 2 | Water chestnuts |
| 4 | Hot peppers |
| 1/2 | Peanuts |
| 1 | Steamed rice |
| 1 | Soy sauce |
| 1/4 | Rice wine |
| 1 | Dry sherry |
| 2 | Rice vinegar |
| 1 | Sugar |
| 1 | Chicken broth |
| 1 | Cornstarch |
Instructions:
-
Prepare the Beef: Slice the beef diagonally, against the grain, into thin slices.
-
Marinate the Beef: In a bowl, combine the beef slices with salt, egg white, and cornstarch. Toss together until well mixed, then set aside to marinate.
-
Prepare the Sauce: In a small bowl, stir together soy sauce, rice wine, dry sherry, rice vinegar, sugar, chicken broth, and cornstarch to make the sauce. Set aside.
-
Stir-fry the Beef: Heat two tablespoons of oil in a wok over high heat. Stir-fry the marinated beef until it is just browned. Remove the beef from the wok and set aside.
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Cook the Peanuts and Peppers: Add two more tablespoons of oil to the wok. Stir-fry the peanuts and hot peppers until the peppers turn dark. Remove the peanuts and peppers from the wok and combine them with the cooked beef.
-
Sauté the Bell Peppers: If needed, add more oil to the wok. Add the bell peppers and cook for about a minute. Reduce the heat on the wok.
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Add Aromatics: Add the green onions, ginger, and garlic to the bell peppers. Cook for a few moments, being careful not to let the garlic burn.
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Combine Ingredients: Return the beef and peanut/pepper mixture to the wok. Stir to blend all the ingredients together.
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Incorporate Water Chestnuts: Add chopped water chestnuts (or chopped jicama) to the wok.
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Pour in the Sauce: Pour the prepared sauce mixture into the wok. Cook until everything is heated through and well combined.
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Serve: Serve the Kung Pao Beef hot with steamed rice.
Enjoy the explosive flavors and delightful textures of this Kung Pao Beef dish, perfect for a quick and satisfying meal that will transport your taste buds to the vibrant streets of China!
