How To make Kung Pao Beef
Beef: 1 1/2 pounds flank steak :
sliced diagonally
into bite-size pieces 1/2 teaspoon salt
1 egg white
1 tablespoon cornstarch
4 tablespoons peanut oil divided
1/2 cup peanuts :
skinless, roasted
10 whole red chili peppers dried
2 green onions :
cut in 1/2" pieces
2 cloves garlic minced
1/2 cup waterchestnuts :
diced
--Sauce: 1 teaspoon chili paste with garlic
2 tablespoons soy sauce
1 tablespoon sherry
1 teaspoon rice vinegar
1 teaspoon sugar
1/4 cup chicken broth
1 teaspoon cornstarch
1 teaspoon sesame oil
Combine beef, salt, egg white, and cornstarch. Mix well by hand and set aside. In a small bowl, blend all sauce ingredients. Set aside. Add two tablespoons oil to heated wok and stir fry beef till it loses its pink color. Remove to serving bowl. Add two more tablespoons oil to same wok. Toss peanuts and chili peppers in the wok and stir fry until peppers turn dark red. Remove from wok and add to beef. Lower heat. If necessary, add more oil. Stir fry green onions and garlic for several seconds. (Do not let garlic burn.) Return beef, peanuts and peppers to wok and stir fry a few seconds to combine. Add water chestnuts and combined sauce ingredients and stir fry till heated through and thickened.
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Ingredients Needed:
Full Recipe:
Kung Pao Sauce:
-2.5 tablespoons (33g) sugar
-1.5 teaspoon (10g) corn starch
-2 tablespoons (30g) soy sauce
-2 tablespoons (40g) dark soy sauce
-3 tablespoons (53g) Chinese black vinegar
-1/4 (44g) cup chicken stock
-3 tablespoons (36g) water
-2.5 tablespoons Shaoxing wine (31g)
Stir Fry:
-2lbs Chicken thighs, Boneless skinless
-1 teaspoon (4g) corn starch
-pinch of white pepper
-2 tablespoons (36g) soy sauce
-1 tablespoon (10g) Shaoxing wine
-3.5 tablespoons (53g) vegetable oil
-1/4 cup raw peanuts (48g)
-8 dried chilies, more specifically dried Tianjin or chili de arbol
-3/4 bunch green onions cut into 3/4 inch segments
-1-inch knob ginger, minced
-8 cloves garlic, minced and divided
-3/4 teaspoon, ground Sichuan peppercorn (1g) *optional*
additional sliced green onion for garnishing
additional peanuts, crushed for garnishing
Kung Pao Beef | A Tasty and Worthwhile update to Classic Kung Pao Chicken | The Woks of Life
Kung Pao may have gotten a bit overly interpreted as anything with peanuts but we promise that this version with beef for the beef lovers out there is truly delicious and worth your time!
This Kung Pao Beef will have you devouring delicious little chunks of seared crusty beef, wok-roasted peanuts, and little bits of aromatic, popcorn-toasted dried chilies—all in a spicy, tangy sauce. Don’t forget the rice!
For full recipe including measurements, check out our post:
0:00 - Intro
0:14 - About Kung Pao Beef
1:18 - Overview of ingredients
2:22 - Wok roasting the peanuts
5:17 - Searing the beef
9:08 - Finishing the dish
13:10 - Beauty shots
13:33 - Taste test
14:54 - Blooper :)
Thanks for watching!
- Bill, Judy, Sarah, and Kaitlin
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Kung Pao Beef Recipe Tutorial Vol.46
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Kung Pao Beef Recipe | Food Diaries | Zarnak Sidhwa | Chinese Food
Kung Pao is excuisite chinese dish that has a great crunch to it. The combintion of beef with vegetables is a captivating experience on its own. The topping of peanuts makes it even more flavorsome.
Watch this Masala TV video to learn how to make Kung Pao Beef and Gingerbread waffles Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 4 February 2020.
If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this YouTube channel or go to our Website:
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Kung Pao Beef:
Ingredients:
Beef cut in strips ½ kg
Salt ½ tsp
White pepper ½ tsp
Corn flour 2tbsp
Ketchup 2tbsp
Soya sauce 2tbsp
Balsamic vinegar 2tbsp
Chili sauce 2 tsp
Peppercorns 1-1/2 tbsp
Oil 2tbsp
Whole dried chilies 5
Dry roasted peanuts ½ cup
Chopped coriander leaves ¼ cup
Spring onions 2
Method :
Sprinkle the beef with salt and pepper. Add the cornflour and mix well. In another bowl, stir together the ketchup, soya sauce, vinegar and chili sauce. Heat oil. Add half crushed peppercorns, dried chillies and stir-fry. Add the beef and stir-fry until the beef is brown. Add the reserved sauce and peanuts and cook until the sauce has reduced slightly and is sticky and has a thicker consistency. Add the coriander and spring onions and toss to coat. Transfer to a serving plate and garnish with ground peppercorns.
Gingerbread waffles:
Ingredients
Wheat flour 1-1/2 cup
sugar 2 tbsp
baking powder 2 tsp
salt pinch
vanilla essence 1 tsp
oil 2 tbsp
water 1 cup
ginger powder 1 tsp
cinnamon pinch
Method :
Mix everything to form a batter. Rest for 10 minutes. Add a spoon of water if it is too thick. Pour in a heated waffle iron. Ready in 4-5 minutes.
Cookalong - Kung Pao Beef
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Beijing Beef (TENDER BEEF!)
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