Kung Pao Beef

Garlic, chilies and peanuts combine to give this dish a robust flavor.

  • Prep Time 40 min
  • Total Time 1 hr 15 min
  • Servings 5

Ingredients

1
pound beef flank or boneless sirloin steak
1
teaspoon vegetable oil
2
teaspoons cornstarch
1/8
teaspoon white pepper
2
tablespoons vegetable oil
2
hot green chilies, seeded and cut into very thin slices
2
medium green onions, cut diagonally into 1-inch pieces
1
medium red bell pepper, cut into 3/4-inch squares
2
garlic cloves, finely chopped
1
teaspoon finely chopped gingerroot
2
tablespoons Chinese brown sauce
1/2
cup diced canned bamboo shoots
1
teaspoon sugar
1/2
cup peanuts

  • 1 Remove fat from beef. Cut beef into 3/4-inch cubes. Toss beef, 1 teaspoon oil, the cornstarch and white pepper in medium glass or plastic bowl. Cover and refrigerate 30 minutes.
  • 2 Heat wok or 12-inch skillet over high heat. Add 1 tablespoon of the 2 tablespoons oil; rotate wok to coat side. Add beef; stir-fry about 2 minutes or until beef is brown. Remove beef from wok.
  • 3 Add remaining 1 tablespoon oil; rotate wok to coat side. Add chilies, onions, bell pepper, garlic, gingerroot, brown sauce, bamboo shoots and sugar; stir fry 1 minute. Add beef; heat through. Sprinkle with peanuts.

Expert Tips

Hot stuff! Wear rubber or plastic gloves when seeding and slicing chili peppers to protect your skin from the oils that naturally occur in chilies.

Bored with plain white rice? Serve this stir-fry over brown rice or couscous.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
285
(
Calories from Fat
160 ),
% Daily Value
Total Fat
18 g
18 %
(Saturated Fat
4 g,
4 %
),
Cholesterol
50 mg
50 %;
Sodium
190 mg
190 %;
Total Carbohydrate
9 g
9 %
(Dietary Fiber
2 g
2 %
),
Protein
24 g
24 %
;
% Daily Value*:
Vitamin A
32%;
Vitamin C
74%;
Calcium
2%;
Iron
14%;
Exchanges:
2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.