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Tuesday, 23 March 2010 20:31

Kung Pao Beef Featured

Written by John
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Kung Pao Beef Stirfry Kung Pao Beef Stirfry

Whipping out the wok is always an adventure. Throw in your meat of choice and some veggies then 'BAM!!!' dinner is served. Tonights creation went a little like this....


  • 1/2 - 1 pound NY Steak
  • 1/2 tsp Salt
  • 1 Egg White
  • 1 TbspĀ  Cornstarch
  • 4 Tbsp Peanut Oil, divided
  • 1/2 cup Skinless Roasted Peanuts
  • 5 Dried Red Chili Peppers
  • 2 Cloves Garlic, minced
  • 1 tsp Ginger
  • 2 Broccoli Heads, separated
  • 1 Carrot, sliced


  • 1 tsp Chili Paste with Garlic
  • 2 Tbsp Soy Sauce
  • 1 Tbsp Sherry
  • 1 tsp Rice Vinegar
  • 1 tsp Sugar
  • 1/4 Chicken Broth
  • 1 tsp Cornstarch
  • 1 tsp Sesame Oil


  1. Slice steak into thin sliced, against the grain.
  2. Combine egg white, salt, and cornstarch then mix with beef. Set aside.
  3. Blend all sauce ingredients. Set aside.
  4. Add 2 tablespoons of peanut oil to heated wok and stir-fry the been until no pink is visible. Remove to a bowl.
  5. Add the remaining 2 tablespoons of peanut oil. Stir-fry chili peppers and peanuts until peppers turn dark. Add to beef bowl without emptying remaining peanut oil.
  6. Take wok off the heat to mix in the garlic and ginger.
  7. Place wok back on heat, then add carrots and broccoli. Stir-fry for a minute.
  8. Return beef bowl back to wok with vegetables.
  9. Pour in the sauce mixture and stir-fry to combine all ingredients.


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More in this category: Simply Roasted Garlic Chicken »

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