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 Recipe - Spicy Chinese Food
Kung Pao Beef Recipe - Spicy Chinese Food
Ingredients:
Marinate:
1 pound flank steak thinly sliced in 1 x 1 x 1/4 pieces
1 tablespoon rice wine
1 teaspoon sugar
1 teaspoon soy sauce
1/2 teaspoon corn starch
Sauce:
2 tablespoons plum sauce
1 tablespoon hoisin sauce
12 - 15 hot dried chili peppers
2 chopped green onions
1/4 teaspoon sesame oil
1 tablespoon cooking oil
Preparation:
1. Sautee chili peppers in cooking oil on low until brown - remove
2. In very hot wok add marinated steak
3. Add chili peppers back
4. Add sauce
5. Add green onions and sesame oil
How to make authentic! RESTAURANT beef kung po recipe
Beef kung po is a spicy authentic Chinese dish with crunchy texture. This dish is cooked with nuts, chili and some vinegar to give it a spicy, crunchy and sour taste. The main ingredients are beef and nuts. The use of fresh garlic and vegetables are for color texture and balance.
Below is my recipe for making beef kung po; it is relatively easy to make.
Marinate beef;
120g beef cut against the grain into small slices
Pinch of salt
Pinch of MSG
Dash of wine
Dash of sesame oil
Dash of pepper
1 teaspoon dark soy sauce
1g baking soda
2 tablespoon water
Half teaspoon potato starch
Marinate for 30 minutes
Kung po beef recipe;
120g beef (see above on marinate)
100g roasted peanuts
Half teaspoon Sichuan pepper corn
1 tablespoon dried chili (I used bird’s eye chili... bloody spicy!)
3 cloves fresh garlic
2 top white part of spring onions
30g onion
20g green pepper
2og carrots
Condiments;
1 teaspoon light soy sauce
1g MSG
2g sugar
Half teaspoon oyster sauce
Dash of cooking wine
Dash of pepper powder
1 tablespoon vinegar
Cut the vegetables into small pieces.
Cut the fresh garlic into small pieces
Heat wok with some vegetable oil and fry the beef for 2 minutes; stir constantly. Drain and set aside.
Heat wok with some vegetable oil and add the fresh garlic and vegetables.
Add beef and stir fry for a bit
Add dash of wine; stir fry for a bit.
Add rest of condiments and stir fry for some more.
Finally add the peanuts and stir fry for a bit more to complete.
Kung Pao Beef | Eid Special Recipe
Kung Pao Beef is a western edition of the classic Szechuan dish called Kung Pao Chicken. The recipe is peppery hot and spicy, savory, also slightly sweet and sour.
Try yourself and let us know the feedback ????
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#KungPaoBeef #ChineseBeef #EidSpecial
1 Dollar Kung Pao Chicken | But Cheaper
You order delivery Kung Pao chicken for more than 10x the price of this homemade Kung Pao chicken. Don’t worry, I will show you the way.
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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
Perfect but Easy KUNG PAO CHICKEN at Home l Better Than Restaurants
Perfect but Easy KUNG PAO CHICKEN at Home l Better Than Restaurants Takeout
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▶ PANTRY ESSENTIALS (AFFILIATE):
CHINESE CHILI BEAN PASTE:
SICHUAN PEPPERCORN FLAVORED OIL:
SOY SAUCE:
DARK SOY SAUCE:
FISH SAUCE:
MIRIN:
CHICKEN BOUILLON POWDER:
OYSTER SAUCE:
KOREAN CHILI PEPPER FLAKES:
SESAME OIL:
KOREAN SOYBEAN PASTE:
KOREAN CHILI PASTE:
SSAMJANG:
KOREAN BEEF STOCK POWDER:
HONDASHI:
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Sweet and Spicy Kung Pao Sauce Recipe
Wonder how to make an authentic Kung Pao Sauce at home? We explain this recipe with easy and simple instructions for you to try and enjoy. Take a look!
About:
Kung Pao Sauce is an authentic Szechuan style stir-fry sauce filled with sweet, spicy, and complex flavors. It is usually made with fresh aromatics, basic sauces, Szechuan peppercorns, and sesame oil. The recipe I have shared here shows how to make Kung Pao Sauce with easy step-by-step instructions for you to try and enjoy at home. This homemade Kung Pao Sauce is one of the flavor-filled stir-fry sauces and is used to make Kung Pao Chicken, Kung Pao Shrimp, Kung Pao Tofu, and similar other Chinese dishes.
Find Written Recipe at
Ingredients:
¼ cup Sesame Oil
2 tbsp Garlic, minced
2 tbsp Ginger, minced
8 Dry Red Chilli
1 tsp Sichuan Peppercorn, crushed
2 tbsp White Onion or scallion, chopped
3 tbsp Light Soy Sauce
3 tbsp Dark Soy Sauce
3 tbsp Shaoxing Wine
1 tbsp Chili Sauce or Sriracha Sauce
1 tbsp Brown Sugar
1 tbsp Rice Vinegar or Black Vinegar
1 cup Vegetable Broth or Chicken Broth
1 tsp White Pepper Powder
1 tbsp Cornstarch, diluted in 3 tbsp Water
Recipe Notes:
1. For fresh aroma and flavor - Aromatics like minced garlic, ginger, and dry red chili gives the fresh aroma and flavor to the sauce
2. Sesame Oil - Stir-frying the aromatics in sesame oil gives authentic and earthy notes to your sauce
3. Sauces - Adding the light soy sauce, dark soy sauce, Shaoxing wine gives a rich taste, flavor, and color to your dish
4. Sichuan Peppercorns - It is one of the basic ingredients added in the Sichuan cuisine that delivers a unique numbing and tingling effect with slight spice notes. But if it is not handy feel free to use white pepper powder for similar results
5. Vinegar - Even though the classic Chinese recipes call for black vinegar, feel free to use rice vinegar, or apple cider vinegar that's handy to you
What to expect?
0:00 Introduction
0:11 Making Kung Pao Sauce
1:52 Final Output
1:57 Recipe Notes
#VegVeganMeat #KungPaoSauce #KungPaoSauceRecipe #HomemadeKungPaoSauce
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