Kung Pao Beef Recipe
Overview:
Kung Pao Beef, a beloved staple of Chinese cuisine, graces many restaurant menus with its tantalizing blend of flavors and textures. While variations abound, this recipe promises a sensational rendition that will rival your favorite takeout joint. With tender beef, crunchy peanuts, and a savory sauce, each bite is a symphony of taste sensations. Let’s dive into creating this culinary masterpiece together!
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 50 minutes
- Servings: 4
- Calories: 601.7 per serving
- Rating: 4.5 stars
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 1/2 lbs | Boneless beef sirloin |
| 1 tbsp | Soy sauce |
| 2 tbsp | Rice wine |
| 1 tbsp | Sherry wine |
| 1 tsp | Garlic granules |
| 1/2 tsp | Ground black pepper |
| 1/2 tsp | Salt |
| 1/2 cup | Peanuts |
| 2 cloves | Garlic |
| 1 inch | Ginger |
| 1 | Scallion |
| 1 | Red bell pepper |
| 1 tbsp | Balsamic vinegar |
| 1 tsp | Sugar |
| 1/4 cup | Chicken broth |
| 1 tsp | Cornstarch |
| 1/4 cup | Roasted peanuts |
| 1/4 cup | Cashew nuts |
| 1 | Onion |
| 1 | Bamboo shoots |
| Peanut oil or corn oil | |
| Sesame oil | |
| Brown bean sauce |
Instructions:
-
Preparation: Trim any excess fat from the steak and cut the beef into bite-sized pieces, roughly 1 inch each.
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Marinade: In a bowl, combine soy sauce, rice wine, sherry wine, garlic granules, ground black pepper, and salt. Add the beef to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour, allowing the flavors to meld.
-
Heat Oil: Place peanut oil or corn oil in a wok, swirling to coat the sides, and set over high heat until it shimmers.
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Infuse Flavors: Add minced garlic and ginger to the hot oil, allowing their aroma to permeate the surroundings.
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Stir-Fry Vegetables: Toss in chopped scallions and red bell pepper, stirring continuously until they begin to soften.
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Cook Beef: Remove the marinated beef from the bowl, shaking off any excess marinade, and add it to the wok. Stir-fry the beef for approximately 3 minutes, or until it browns evenly.
-
Create Sauce: Introduce soy sauce, rice wine or sherry, balsamic vinegar, sugar, sesame oil, brown bean sauce, bamboo shoots, and chicken broth to the wok. Blend the ingredients well to form a harmonious sauce base.
-
Thicken Sauce: In a small bowl, dissolve cornstarch in a bit of water to create a slurry. Pour the slurry into the wok, stirring continuously until the sauce thickens to your desired consistency.
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Add Nuts: Sprinkle in roasted peanuts and cashew nuts, ensuring they are evenly distributed throughout the dish.
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Serve: Transfer the Kung Pao Beef to a serving dish and garnish with sliced scallions and additional peanuts if desired. Serve piping hot over steamed rice for a complete meal that will satisfy your taste buds and leave you craving more.
Tips:
- For an extra kick of heat, add a few dried red chilies to the stir-fry.
- Feel free to customize the vegetables based on your preferences. Sliced carrots, water chestnuts, or snap peas would make delightful additions.
- To save time, you can prepare the marinade and sauce in advance and store them in the refrigerator until ready to use.
Conclusion:
With its bold flavors and satisfying textures, this homemade Kung Pao Beef recipe is sure to become a staple in your culinary repertoire. Whether you’re entertaining guests or simply craving a taste of Asia, this dish delivers an authentic dining experience that will have everyone clamoring for seconds. So grab your wok and get ready to embark on a flavor-packed journey that will transport you to the bustling streets of China. Enjoy! π²π₯’
