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.
How To make Kung Pao Beef's Videos
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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For our classic Kung Pao Chicken:
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That Great Feeling - Vendla
Kung Pao Beef Recipe Tutorial Vol.46
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BETTER THAN TAKEOUT - Kung Pao Chicken Recipe
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❤️ SUPPORT THE CHANNEL -
???? PRINTABLE RECIPE -
Kung Pao Chicken is a Sichuan classic. I love this dish. I have made this recipe when I first started this channel. This is an upgrade recipe that the chicken is more tender and flavorful. So, let’s get started.
???? RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
INGREDIENTS
- 1 lb of chicken breasts
- 1 tsp of salt
- 1/2 tsp of onion powder [Amazon Link:
- 2 tsp of Chinese cooking wine [Amazon Link:
- 1 egg white
- 1.5 tbsp of cornstarch
- 2-3 tbsp of cooking oil
- 1 tbsp of Sichuan Dou Ban Jiang [Amazon Link:
- 1 tbsp of light soy sauce [Amazon LInk:
- 1.5 tbsp of black vinegar [Amazon LInk:
- a handful of red dried chilies [Amazon Link:
- 1 tbsp of Sichuan peppercorns, finely diced [Amazon Link:
- 1 tsp of dark soy sauce [Amazon Link:
- 1 tbsp of garlic
- 1 tsp of ginger
- 2 tbsp of brown sugar
- 1/2 cup of water
- 2 tsp of cornstarch
- 4 pieces of the white part of the scallion
- 1/3 cup of roasted peanuts
Easy Mongolian Beef | The best recipe out there (8 years strong!) | The Woks of Life
Humbly, this is the best Mongolian Beef recipe out there! We've had our recipe for 8 years on our blog (thewoksoflife.com) and it's consistently one of the top 10 recipes over at The Woks of Life. We're resharing it today—finally with a cooking video so you can see all the techniques and steps to easily achieve *perfectly* flavorful, not-too-sweet Mongolian Beef at home! *This recipe is the grand daddy of maaany Mongolian Beef recipes you may have seen out there* so get the cooking lesson from where it originated—from Bill here at The Woks of Life!
Oh and by the way Mongolian Beef is definitely not from Mongolia...And watch to the end to see Bill and Sarah's (and Kaitlin's!) taste test.
Check out the full recipe here:
If you love crispy beef dishes check out our favorites:
Kung Pao Beef:
Sesame Beef:
0:00 Intro
0:24 Where was Mongolian Beef invented?
1:40 Marinating the beef
2:25 Tips for easy dredging
4:42 Can I add vegetables to Mongolian Beef?
5:23 Frying the beef
7:15 Do I need a wok to make Mongolian Beef?
7:39 How to cook Mongolian Beef
11:15 Plating
12:24 Taste test
13:37 Blooper :)
Thanks for watching!
- Bill, Judy, Sarah, and Kaitlin ❤️????????????????
For all of your questions on Chinese ingredients:
For more tips on Chinese cooking methods:
For The Woks of Life's complete wok guide:
Thinking of buying a wok? These are the best!
Got questions on how to maintain your wok? (See here if you have a rusty wok!)
Check out our cookbook:
Stay connected!
Music:
Some/Hara Noda/epidemicsound.com
Odd Habits/Magnus Ringblom Quartet/epidemicsound.com
Cookalong - Kung Pao Beef
Recipe:
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