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Stir-fried Kung Pao Beef

 
Making Stir-fried Kung Pow Beef requires oh-so-little effort yet it produces delectable piquant flavors to the palate. This popular Chinese restaurant dish is mildly spicy and tangy, the addition of peanuts lend a crunchy texture to the balance out the whole dish.

The beauty of making this easy stir fry at home is, you could control the level of heat by reducing or increasing the amount of chili used. For chili aficionados, you could even throw in a couple of fresh cut bird’s eye chilli!

When it comes to choosing the type of beef for stir fry, my favorite part is the flank. It is inexpensive and has the right ratio of fats. I like to buy in whole and slice them thinly at home.

Thinly sliced.

Thinly sliced.

Very often, you would find pre-sliced beef at the chiller section at supermarkets. While they are conveniently packed, I thought they were sliced too thick for my liking. That’s just my personal preference.  If you are feeling generous, feel free to indulge yourself in tenderloin, ribeye or even wagyu cut! Besides beef, you could also use chicken as the protein.

 

Ingredients:
200 g beef (I’m using flank steak) – slice thinly and against the grain
100 g roasted peanuts (I’m using store bought Tong Garden brand)
2 clove garlic – minced
2 stalks spring onions – cut into sections
½ onion – cut into quarters
4 – 5 dried chili (add more if you like it hot)

Marinade for beef:
Pinch of salt
Dash of white pepper
1 tsp hua tiao wine (or Chinese rice wine)
1 tsp sesame oil
1 tsp dark soy sauce
½ tsp corn starch
½ tsp baking soda
2 tbsp water

Sauce for stir fry:
1 tsp light soy sauce
1 tsp sugar
½ tsp oyster sauce
1 tbsp vinegar (you could use white or black)
Dash of white pepper
Dash of hua tiao wine (or Chinese rice wine)
Vegetable oil

Serves 2

 

Mix the marinade for beef in a small bowl and pour over the beef.

The line up.

The line up.

Let it marinade for about 30 mins.

Mix the sauce for the stir fry in a small bowl.

j

 

Add 3 tbsp oil into a heated wok or pan and add in beef slices.

j

 

Stir fry for 2 mins and remove from heat. Drain and set aside.

j

 

Remove some of the oil from the wok, leaving about 1 tbsp.

Add in onion, garlic, dried chilli, white parts of spring onions and stir fry for 30 secs.

k

 

Add in beef and sauce. Continue to stir fry at high heat for another minute.

l

 

Add in the roasted peanuts, remaining spring onions and give it a final toss.

j

 

Serve warm.

Bear Naked Food stir-fried kung pao beef

 

Bear Naked Food stir-fried kung pao beef

 

Bear Naked Food stir-fried kung pao beef

 

 

Stir-fried Kung Pow Beef
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Meat
Cuisine: Chinese
Serves: serves 2
Ingredients
  • 200 g beef (I’m using flank steak) – slice thinly and against the grain
  • 100 g roasted peanuts (I’m using store bought Tong Garden brand)
  • 2 clove garlic – minced
  • 2 stalks spring onions – cut into sections
  • ½ onion – cut into quarters
  • 4 – 5 dried chili (add more if you like it hot)
  • Marinade for beef:
  • Pinch of salt
  • Dash of white pepper
  • 1 tsp hua tiao wine (or Chinese rice wine)
  • 1 tsp sesame oil
  • 1 tsp dark soy sauce
  • ½ tsp corn starch
  • ½ tsp baking soda
  • 2 tbsp water
  • [iSauce for stir fry:[/i]
  • 1 tsp light soy sauce
  • 1 tsp sugar
  • ½ tsp oyster sauce
  • 1 tbsp vinegar (you could use white or black)
  • Dash of white pepper
  • Dash of hua tiao wine (or Chinese rice wine)
  • Vegetable oil
Instructions
  1. Mix the marinade for beef in a small bowl and pour over the beef.
  2. Let it marinade for about 30 mins.
  3. Mix the sauce for the stir fry in a small bowl.
  4. Add 3 tbsp oil into a heated wok or pan and add in beef slices. Stir fry for 2 mins and remove from heat. Drain and set aside.
  5. Remove some of the oil from the wok, leaving about 1 tbsp.
  6. Add in onion, garlic, dried chilli, white parts of spring onions and stir fry for 30 secs.
  7. Add in beef and sauce. Continue to stir fry at high heat for another minute.
  8. Add in the roasted peanuts, remaining spring onions and give it a final toss.
  9. Serve warm.

 

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

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Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

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