Beef Dishes

Kung Pao Beef

- China

  • Serves 6

  • Prep Time 10 min

  • Cooking Time 5 min

  • Current Ratings

The dish is popular both within China and in westernised Chinese cuisine in North America. Kung Pao chicken starts off with fresh, moist, unroasted peanuts or cashew nuts.


  • 1 lb. Beef boneless sirloin or flank steak
  • 1 tablespoon Vegetable oil
  • 2 teaspoon Cornstarch
  • 1/2 teaspoon Salt
  • 1 dash white pepper
  • 2 Hot green chilies
  • 2 Green onions (with tops)
  • 1 Red bell pepper
  • 2 tablespoons Vegetable oil
  • 2 teaspoon Finely chopped garlic
  • 1 teaspoon Finely chopped ginger root
  • 2 tablespoon Brown bean sauce
  • 1/2 cup Diced canned bamboo shoots
  • 1 teaspoon Sugar
  • 1/2 cup Skinless raw peanuts, roasted

Kung Pao Beef


  1. Trim fat from beef steak; cut beef into 3/4-inchcubes. Toss beef, 1 tablespoon oil, the cornstarch,salt and white pepper in glass or plastic bowl. Coverand refrigerate 30 minutes.
  2. Cut chilies into thin slices (remove seeds andmembrane if desired). Cut onions diagonally into1-inch pieces. Cut bell pepper into 3/4 inch squares.Heat 12-inch skillet or wok until very hot. Add 2tablespoons oil; rotate skillet to coat bottom. Addbeef; stir-fry 2 minutes or until beef is brown.Remove beef from skillet.
  3. Heat skillet until very hot. Add 2 tablespoons oil;rotate skillet to coat bottom. Add chilies, garlic,ginger root, bean sauce and bamboo shoots; stir-fry 1minute. Add beef, bell pepper and sugar; stir-fry 1minute. Stir in onions. Sprinkle with peanuts.

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