Kung Pao Beef Recipe

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Kung Pao Beef Ingredients

1 lb beef boneless sirloin or flank stea, k
1 tbsp vegetable oil
2 tsp cornstarch
1/2 tsp salt
1 dash of white pepper
2 hot green chilies
2 green onions (with tops)
1 red bell pepper
2 tbsp vegetable oil
2 tbsp vegetable oil
2 tsp finely chopped garlic
1 tsp finely chopped ginger root
2 tbsp brown bean sauce
1/2 cup diced canned bamboo shoots
1 tsp sugar
1/2 cup skinless raw peanuts, roasted

A Recipe for
Kung Pao Beef

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a nation taste-blind.” M.F.K. Fisher

This Recipe for Kung Pao Beef is one of thousands in the Recipes-to-go Asian Cookbook.

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Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces

Food Tip
Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.

This is a recipe for Kung Pao Beef from the recipe cookbook of Recipes-to-go (Asian)

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Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991

Kung Pao Beef recipe - a tasty recipe for you to add to your collection!
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Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.
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Kung Pao Beef

Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on.
George Bernard Shaw

Kung Pao Beef Directions

Trim fat from beef steak; cut beef into 3/4-inch
cubes. Toss beef, 1 tablespoon oil, the cornstarch,
salt and white pepper in glass or plastic bowl. Cover
and refrigerate 30 minutes.

Cut chilies into thin slices (remove seeds and
membrane if desired). Cut onions diagonally into
1-inch pieces. Cut bell pepper into 3/4 inch squares.

Heat 12-inch skillet or wok until very hot. Add 2
tablespoons oil; rotate skillet to coat bottom. Add
beef; stir-fry 2 minutes or until beef is brown.
Remove beef from skillet.

Heat skillet until very hot. Add 2 tablespoons oil;
rotate skillet to coat bottom. Add chilies, garlic,
ginger root, bean sauce and bamboo shoots; stir-fry 1
minute. Add beef, bell pepper and sugar; stir-fry 1
minute. Stir in onions. Sprinkle with peanuts.

Betty Crocker Creative Recipes No.54, March 1991

Serves: 5

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Kung Pao Beef Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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