| Level: | Intermediate |
| Total: | 1 hr 8 min |
| Prep: | 1 hr |
| Cook: | 8 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 pounds boneless beef sirloin
- 1 tablespoon soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon rice wine or sherry
- 1 egg white, lightly beaten
- 1/2 teaspoon salt
- 2 tablespoons peanut or corn oil
- 4 dried red chiles, split
- 1 tablespoon minced garlic
- 1/2 tablespoon grated ginger
- 1 teaspoon Szechwan pepper, toasted and crushed
- 2 scallions, cut in 1/2-inch pieces
- 1 red bell pepper, cut in pieces
- 2 tablespoons soy sauce
- 3 tablespoons rice wine or sherry
- 2 tablespoons Chinese black vinegar or balsamic
- 1 teaspoon sugar
- 1 cup chicken broth
- 1 tablespoon cornstarch, dissolved in 2 tablespoons water
- 1/3 cup roasted peanuts
Instructions
- Trim fat from the steak and cut into 1-inch cubes. Combine the soy sauce, sesame oil, rice wine/sherry, egg white and salt in a glass bowl. Add the beef and stir to coat. Marinate for 1 hour, covered in the refrigerator.
- Place peanut/corn oil in a wok, swirling to coat the sides, and place over high heat. Add the chilies and cook until they begin to darken. Add the garlic, ginger and Szechwan pepper; continue to cook to infuse the oil. Add the scallions and bell pepper. Remove the steak from the marinade and add it to the wok. Stir-fry the beef for 3 minutes until brown. Blend in soy sauce, rice wine, Chinese vinegar, sugar and chicken broth. Dissolve the cornstarch slurry and add it to the sauce, stirring, to thicken. Sprinkle in the peanuts and stir to coat. Serve over rice.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 635 |
| Total Fat | 45 g |
| Saturated Fat | 13 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 41 g |
| Cholesterol | 134 mg |
| Sodium | 849 mg |
Reviews
This recipe was FULL of lovely flavor! Yes there was prep time, but how can you not with stir fry!? The comments that it was “to juicy/saucy” are ridiculous! It had a WONDERFUL sauce to eat with the rice. My house couldn’t believe that it didn’t come from an upscale restaurant! It will definately be repeated again! Thanks Tyler for yet another delicios recipe!
American home cooktops do not have the firepower needed to stirfry 1 1/2 pounds of beef cold from the refrigerator. The meat will exude juice and boil instead of stirfry. 1/2 pound of beef at one time is what most home ranges will stirfry adequately.
Not a winner in this house-has a fruity overtone. Too much sauce .
I had tremendous difficulty finding dried red peppers, after shopping at three grocery stores I gave up and substituted as best I could. My biggest complaint was that the sauce did not thicken after adding the corn starch. I won’t make this dish again, but I will try more asain recipes.
Easy to do and tastes great!
Didn’t find this to be that great, I felt it was too soupy as well, with a lot of ingredients and a lot of prep, I wouldn’t make it again.
Disappointing.
Disappointing.
I enjoyed making this dish. I Doubled the Chili peppers and it turned out great, If you like Spicy you should try this one!
I eat chinese food almost every day. I cook a lot of chinese food as well. I also live 5 minutes away from chinatown.
This kung pao beef doesnt even come close to any of the versions in chinatown.
This recipe contains a lot of liquid. I followed the recipe and it came out still very “soupy” I recommend adding more cornstarch than asked in this recipe.
In terms of flavor, it is not bad. Although, its not great either. There are better recipes out there, also some worse ones, but this ranks in the middle somewhere.
I found the heat in the dish a bit weak, so probably adding more dried peppers will make it hotter.
I would have given this two stars but it quite doesnt deserve 2. It deserves more of a 2.5
Not sure how someone could say this was lacking in flavor unless there was a problem with their ingredients–there are a lot of flavors here. We like spicy food, and this was perfect–although it made a LOT of sauce. I might use a more tender cut of beef next time, or even try with chicken…but the flavors were great.
This was very good. I will make this again and again. I also added 1T of oyster sauce to it. Thanks Ty.
I love kung pao beef but found this recipe to be laking in taste. Oh well, not every recipe is gonna come out right.