Kung Pao Beef Recipe

Oct 13, 2017
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Kung Pao Beef is very popular stir fry Chinese dish. You must try this different recipe at home.

Ingredients:

For Marination:

  • Boneless beef 1/2 kg
  • Garlic paste 1/2 tsp
  • Ginger paste 1/2 tsp
  • Egg 1
  • Soya sauce 1 tbsp
  • Vinegar 1 tbsp
  • Corn flour 1 tbsp
  • Salt to taste
  • Oil for fry

For Sauce:

  • Whole red chilies 4-5
  • Crushed red pepper 1 tbsp
  • Chili garlic sauce 3 tbsp
  • Soya sauce 3 tbsp
  • Worcester sauce 2 tbsp
  • Oyster sauce 2 tbsp
  • Vinegar 2 tbsp
  • Chicken stock 1/2 cup
  • Brown sugar 1 tsp
  • Ginger paste 1/2 tbsp
  • Garlic paste 1/2 tbsp
  • Onion cubes 1
  • Capsicum cubes 1
  • Carrot chopped 1
  • Green onion chopped 1-2 sticks
  • Peanuts 1/4 cup
  • Cashew nut 1/4 cup
  • Walnut 1/4 cup
  • Oil 2-3 tbsp
  • Chinese salt 1 tsp
  • Corn flour 1 tbsp

Method:

  1. Cut boneless beef into cubes.
  2. Then mix garlic paste, ginger paste, egg, soya sauce, vinegar, corn flour and salt in bowl nicely.
  3. Then mix beef cubes with this marination nicely.
  4. Then heat oil in wok, put marinated chicken cubes and deep fry until golden brown and crispy.
  5. Then remove from stove and keep it aside.
  6. For sauce: Then heat oil in other wok, put whole red chilies and sauté for 1-2 minutes.
  7. Then add ginger paste and garlic paste and stir more for 1-2 minutes.
  8. Then put carrot, onion, capsicum, green onion, walnuts, peanuts, cashew nuts and fried chicken and stir fry it for 2 minutes.
  9. Then add chicken stock and cook for few minutes.
  10. Then add soya sauce, chili garlic sauce, Worcester sauce, oyster sauce, brown sugar, crushed red pepper vinegar and Chinese salt and cook it more few minutes.
  11. Then dissolve corn flour in water, add it gradually in beef and cook until sauce is thick.
  12. Then take out in dish and serve hot with rice.

Kung Pao Beef is tasty main course dish. Beef is marinated with paste, egg, soya sauce & corn flour and deep fried in oil. Then stir fried with vegetables & nuts and cooked with sauces, chicken stock & corn flour paste. Serve hot with rice.

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