Kung Pao Beef or Chicken

kung pao beef


The hardest thing about this recipe is having the ingredients on hand. But the investment is worth it. Chinese cooking is fast, healthy, and tastes good.


1-1/2 pounds flank steak or chicken breast, sliced diagonally into bite-size pieces

1/2 tsp salt

1 egg white

1 tbsp cornstarch

4 tbsp peanut oil, divided

1/2 cup skinless roasted peanuts

10 whole dried red chili peppers

2 green onions, cut into 1/2-inch lengths

2 cloves garlic, minced

1/2 cup diced water chestnuts


1 tsp chili paste with garlic

2 tbsp soy sauce

1 tbsp sherry

1 tsp rice vinegar

1 tsp sugar

1/4 cup chicken broth

1 tsp cornstarch

1 tsp 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 tbsp oil to heated wok and stir-fry beef till it loses its pink color. Remove to serving bowl. Add two more tbsp 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.

4-6 servings



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