Kung Pao Beef (宫保牛肉)
宫保牛肉 (Kung Pao Beef) is a classic American Chinese dish known for its bold flavors and spicy kick. This dish features tender beef, crunchy peanuts, and a savory and slightly sweet sauce, making it a popular choice for those who enjoy a little heat in their meals.
Ingredients
- 1 lb beef, thinly sliced
- 1/2 cup unsalted peanuts
- 3 green onions, chopped
- 3 garlic cloves, minced
- 1 inch ginger, minced
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp cornstarch
- 1/2 tsp Sichuan peppercorns
- 2 tbsp vegetable oil
Instructions
- In a small bowl, mix together soy sauce, rice vinegar, sugar, and cornstarch. Set aside.
- Heat vegetable oil in a wok or large skillet over high heat. Add Sichuan peppercorns and cook for 30 seconds.
- Add beef and stir-fry until browned. Remove beef from the wok and set aside.
- In the same wok, add garlic, ginger, and green onions. Stir-fry for 1-2 minutes.
- Return the beef to the wok. Pour in the soy sauce mixture and cook until the sauce thickens.
- Add peanuts and stir to combine. Cook for an additional 1-2 minutes.
- Transfer to a serving dish and garnish with additional chopped green onions, if desired.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Wok or large skillet Cutting board Knife Small bowl Measuring spoons
Tools
Stovetop
Serving suggestions
Serve the Kung Pao Beef over steamed white rice for a complete meal.
Tips & tricks
For extra heat, add more Sichuan peppercorns or red pepper flakes to the dish.
Cost
$15