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Kung Pao Beef is rather like your favourite takeout however means tastier! This dish is loaded with taste and really easy to make. Tender, marinated beef is stir-fried with veggies in a tangy, spicy Asian sauce for an unforgettable meal!
Causes You’ll Love This Recipe
- Loaded with Taste: There’s simply one thing a few spicy Asian dish that I can’t get sufficient of! I can’t resolve which is healthier – this beef model or my traditional Kung Pao Hen. I even have a recipe for Kung Pao Brussels Sprouts and Kung Pao Shrimp which might be undoubtedly value a attempt!
- Takeout at Dwelling: I do know takeout could be handy, however whenever you make this straightforward Kung Pao Beef at house, you get to manage the spice stage and the entire elements. Plus, it’s a lot extra scrumptious!
Substances Wanted for Kung Pao Beef
Kung Pao Beef is a well-liked takeout meal with stir-frying meat and veggies in a spicy Asian-flavored sauce. It’s often served over rice with peanuts and inexperienced onions. It would seem like an extended checklist of elements, however most are used a number of occasions, and lots of are pantry staples. All measurements are within the recipe card on the finish of the publish.
Beef and Marinade Substances
- Steak: Thinly slice flank steak into ½-inch by 2-inch slices.
- Soy Sauce: This umami sauce creates a flavorful base for the marinade.
- Beef Broth: Provides taste whereas giving the marinade the precise consistency.
- Cornstarch: Thickens the marinade.
- Chili Paste: Provides warmth to the marinade.
- Garlic: For scrumptious garlic taste.
- Oil: All good marinades have a little bit fats, so the meat cooks up juicy and tender. You should utilize vegetable, olive, sesame oil, or no matter you could have.
Sauce Substances
- Dried Purple Chili: The signature ingredient for Kung Pao recipes.
- Ginger: You should utilize ginger paste or freshly grated ginger for a punch of heat.
- Garlic: Freshly minced is greatest!
- Soy Sauce: Brings out that genuine Asian taste.
- Rice Vinegar: Provides a contact of tang to stability the spice and savoriness.
- Beef Broth: Offers the sauce with moisture and taste.
- Chinkiang Vinegar: For deep, complicated taste and a little bit of sweetness to spherical out the sauce. You could find this on-line or at your native Asian grocer.
- Brown Sugar: Balances the spiciness with a delicate sweetness.
- Purple Chili Paste: This actually packs in a punch of spice. Use a lightweight hand at first. You’ll be able to at all times add extra later in order for you extra spice.
- Cornstarch: Thickens the kung pao beef sauce.
Stir fry
- Vegetable Oil: For stir-frying the greens and beef.
- Bell Peppers: A purple bell pepper and a inexperienced bell pepper will add additional texture and heartiness.
- Dried Purple Chilis: Provides much more spice to this meal!
- Garnish: Prime your Kung Pao Beef with chopped roasted peanuts and inexperienced onions for crunch and additional taste.
The best way to Make Kung Pao Beef
This Kung Pao Beef recipe is straightforward and easy. Give the meat a little bit time to marinate and get completely tender and flavorful. Then, it solely takes about quarter-hour to have this on the dinner desk!
- Marinate the Beef:Â Put together the marinade in a bowl and whisk collectively the soy sauce, beef broth, cornstarch, chili paste, and garlic paste. Pour the marinade over the meat in a bowl or sealable bag, toss to coat, and marinate for not less than half-hour.
- Make the Sauce: Whereas the meat marinates, make the sauce. In a bowl, whisk collectively the minced purple chili, ginger paste, garlic paste, soy sauce, rice vinegar, beef broth, chinkiang vinegar, brown sugar, purple chili paste, and corn starch. Put aside.
- Brown the Beef: When the meat is prepared, warmth the vegetable oil in a big skillet or wok over medium-high warmth, take away the marinated beef, and discard the marinade. Add the meat to the new skillet and prepare dinner, tossing periodically to brown the meat, about 4-5 minutes evenly.
- Sauté the Veggies: Take away the meat from the skillet, add extra vegetable oil if wanted, and add the bell peppers, dried purple chilies, peanuts, and inexperienced onions. Prepare dinner the greens, tossing ceaselessly till they’re tender and the peanuts are toasted.
- Prepare dinner All the pieces Collectively: Add the meat again to the skillet together with the sauce combination. Prepare dinner all the pieces collectively till the sauce thickens. Take away the pan from warmth and serve the kung pao beef with extra inexperienced onions for garnish.
Kung Pao Beef Suggestions and Variations
Listed below are a couple of ideas that can assist you take advantage of scrumptious Kung Pao Beef! If you happen to love spicy, this recipe is for you. It’s over-the-top flavorful!
- Meat: You’ll be able to swap the flank steak for skirt steak or tri-tip!
- Marinade: I like to recommend not marinating the meat for over half-hour, however should you do, preserve it beneath 2 hours. Ultimately, the marinade will break down the meat and make it robust.
- Cinkiang Vinegar: You’ll be able to substitute the Chinkiang vinegar with extra rice wine vinegar or go away it out altogether. It would style related.
- Spice: Add extra chopped purple peppers to the stir fry should you like extra spice.
Storing Leftover Kung Poa Beef
Kung Pao Beef makes nice leftovers for lunches the following day!
- Fridge: Retailer leftovers in an hermetic container within the fridge for as much as 3 days.
- Freezer: I don’t suggest freezing this dish. It’s greatest to get pleasure from it recent or preserve it within the fridge.
Extra Asian-Impressed Recipes
I like making copycat recipes of my favourite take-out recipes, like this Kung Pao beef, particularly after they embrace Asian flavors! You could find all of my Asian recipes in a single place, and listed here are a couple of of my go-to recipes.
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Put together the marinade in a bowl, whisk collectively the soy sauce, beef broth, corn starch, chili paste, and garlic paste. Pour the marinade over the meat in a bowl or sealable bag, toss to coat, and marinate for not less than half-hour.
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Whereas the meat marinates, make the sauce. In a bowl, whisk collectively the minced purple chili, ginger paste, garlic paste, soy sauce, rice vinegar, beef broth, chinkiang vinegar, brown sugar, purple chili paste, and cornstarch. Put aside.
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When the meat is prepared warmth the vegetable oil in a big skillet or wok over medium-high warmth, take the marinated beef out of the marinade, and discard the marinade. Add the meat to the new skillet and prepare dinner, tossing periodically to evenly brown the meat, about 4-5 minutes.
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Take away the meat from the skillet, add extra vegetable oil if wanted, and add the bell peppers, dried chilis, peanuts, and inexperienced onions. Prepare dinner the greens, tossing ceaselessly till they’re tender and the peanuts are toasted.
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Add the meat again to the skillet together with the sauce combination. Prepare dinner all the pieces collectively till the sauce thickens.
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Take away the pan from warmth and serve the kung pao beef with extra inexperienced onions for garnish.
If you happen to can’t discover chinkiang vinegar, use extra rice vinegar as a replacement.
Instead of the flank steak, you should use skirt steak or tri-tip.
Energy: 330kcalCarbohydrates: 12gProtein: 29gFats: 18gSaturated Fats: 4gPolyunsaturated Fats: 7gMonounsaturated Fats: 6gTrans Fats: 0.1gLdl cholesterol: 68mgSodium: 1221mgPotassium: 603mgFiber: 2gSugar: 6gVitamin A: 765IUVitamin C: 47mgCalcium: 51mgIron: 3mg
Diet info is robotically calculated, so ought to solely be used as an approximation.
