KUNG PAO BEEF

Kung Pao Beef image

Garlic, chilies and peanuts combine to give this dish a robust flavor.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h15m

Yield 5

Number Of Ingredients 14

Previous Next

Ingredients

1 pound beef flank or boneless sirloin steak
1 teaspoon vegetable oil
2 teaspoons cornstarch
1/8 teaspoon white pepper
2 tablespoons vegetable oil
2 hot green chilies, seeded and cut into very thin slices
2 medium green onions, cut diagonally into 1-inch pieces
1 medium red bell pepper, cut into 3/4-inch squares
2 garlic cloves, finely chopped
1 teaspoon finely chopped gingerroot
2 tablespoons Chinese brown sauce
1/2 cup diced canned bamboo shoots
1 teaspoon sugar
1/2 cup peanuts

Steps:

Remove fat from beef. Cut beef into 3/4-inch cubes. Toss beef, 1 teaspoon oil, the cornstarch and white pepper in medium glass or plastic bowl. Cover and refrigerate 30 minutes.
Heat wok or 12-inch skillet over high heat. Add 1 tablespoon of the 2 tablespoons oil; rotate wok to coat side. Add beef; stir-fry about 2 minutes or until beef is brown. Remove beef from wok.
Add remaining 1 tablespoon oil; rotate wok to coat side. Add chilies, onions, bell pepper, garlic, gingerroot, brown sauce, bamboo shoots and sugar; stir fry 1 minute. Add beef; heat through. Sprinkle with peanuts.

Nutrition Facts : Calories 285, Carbohydrate 9 g, Cholesterol 50 mg, Fiber 2 g, Protein 24 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 190 mg

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #beef #vegetables #asian #chinese #dietary #spicy #stir-fry #meat #steaks #peppers #taste-mood #technique