Kung Pao Beef | The Recipe Critic

Kung Pao Beef is rather like your favourite takeout however method tastier! This dish is loaded with taste and really easy to make. Tender, marinated beef is stir-fried with veggies in a tangy, spicy Asian sauce for an unforgettable meal!

Components Wanted for Kung Pao Beef

Kung Pao Beef is a well-liked takeout meal with stir-frying meat and veggies in a spicy Asian-flavored sauce. It’s normally served over rice with peanuts and inexperienced onions. It’d seem like a protracted listing of components, however most are used a number of instances, and lots of are pantry staples. All measurements are within the recipe card on the finish of the publish.

Beef and Marinade Components

• Steak: Thinly slice flank steak into ½-inch by 2-inch slices.
• Soy Sauce: This umami sauce creates a flavorful base for the marinade.
• Beef Broth: Provides taste whereas giving the marinade the best consistency.
• Cornstarch: Thickens the marinade.
• Chili Paste: Provides warmth to the marinade.
• Garlic: For scrumptious garlic taste.
• Oil: All good marinades have just a little fats, so the meat cooks up juicy and tender. You should utilize vegetable, olive, sesame oil, or no matter you could have.

Sauce Components

• Dried Crimson Chili: The signature ingredient for Kung Pao recipes.
• Ginger: You should utilize ginger paste or freshly grated ginger for a punch of heat.
• Garlic: Freshly minced is finest!
• Soy Sauce: Brings out that genuine Asian taste.
• Rice Vinegar: Provides a contact of tang to steadiness the spice and savoriness.
• Beef Broth: Supplies the sauce with moisture and taste.
• Chinkiang Vinegar: For deep, advanced taste and a little bit of sweetness to spherical out the sauce. You’ll find this on-line or at your native Asian grocer.
• Brown Sugar: Balances the spiciness with a refined sweetness.
• Crimson Chili Paste: This actually packs in a punch of spice. Use a lightweight hand at first. You’ll be able to at all times add extra later if you would like extra spice.
• Cornstarch: Thickens the kung pao beef sauce.

Stir fry

• Vegetable Oil: For stir-frying the greens and beef.
• Bell Peppers: A purple bell pepper and a inexperienced bell pepper will add further texture and heartiness.
• Dried Crimson Chilis: Provides much more spice to this meal!
• Garnish: High your Kung Pao Beef with chopped roasted peanuts and inexperienced onions for crunch and additional taste.

The way to Make Kung Pao Beef

This Kung Pao Beef recipe is simple and simple. Give the meat just a little time to marinate and get completely tender and flavorful. Then, it solely takes about quarter-hour to have this on the dinner desk!

1. Marinate the Beef: Put together the marinade in a bowl and whisk collectively the soy sauce, beef broth, cornstarch, chili paste, and garlic paste. Pour the marinade over the meat in a bowl or sealable bag, toss to coat, and marinate for no less than half-hour.
2. Make the Sauce: Whereas the meat marinates, make the sauce. In a bowl, whisk collectively the minced purple chili, ginger paste, garlic paste, soy sauce, rice vinegar, beef broth, chinkiang vinegar, brown sugar, purple chili paste, and corn starch. Put aside.
3. Brown the Beef: When the meat is prepared, warmth the vegetable oil in a big skillet or wok over medium-high warmth, take away the marinated beef, and discard the marinade. Add the meat to the recent skillet and prepare dinner, tossing periodically to brown the meat, about 4-5 minutes evenly.
4. Sauté the Veggies: Take away the meat from the skillet, add extra vegetable oil if wanted, and add the bell peppers, dried purple chilies, peanuts, and inexperienced onions. Cook dinner the greens, tossing incessantly till they’re tender and the peanuts are toasted.
5. Cook dinner Every thing Collectively: Add the meat again to the skillet together with the sauce combination. Cook dinner every little thing collectively till the sauce thickens. Take away the pan from warmth and serve the kung pao beef with extra inexperienced onions for garnish.

Extra Asian-Impressed Recipes

I like making copycat recipes of my favourite take-out recipes, like this Kung Pao beef, particularly after they embody Asian flavors! You’ll find all of my Asian recipes in a single place, and listed here are a couple of of my go-to recipes.