Kung Pao Beef

Jhuls @ The Not So Creative Cook

10 years ago

A spicy Chinese beef dish with peanuts, broccoli and carrots. Perfect for your Chinese food cravings. Best served with white rice.

Let me ask you,

If you are an organized person at home, can you be the same in your workplace?

I don’t think I am good at organizing stuff, but at least I am trying. At workplace? It depends on how my colleagues behave or my boss treats me. See, most of the times, I keep our workplace in order, but when a colleague or your boss doesn’t see what you are doing, you lose interest in doing the same thing over and over again. As an employee, of course, you need a ‘tap on the back’ when you feel that you deserve it. Oh, well – that’s the life of an employee who doesn’t want to voice out what she feels.

But I am a blogger who knows what she wants and as of this moment, I want to eat something Chinese. Apart from Orange Chicken and Sweet and Sour Chicken, I also love Kung Pao Beef. What I don’t like when eating in a Chinese fast-food chain is that the food is too oily that most of the times, it gives me a migraine. However, there are times that what I want from their food is the oil. This girl doesn’t know what exactly she wants, yeah? 😀 Well, you can’t be certain with foods all the time. 😛

Maybe some of you want to eat something Chinese today, so here I am satisfying your craving, or maybe ONE of your cravings. 😀

Kung Pao Beef

Servings: 4-6
Difficulty: easy
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Ingredients:

400g beef strips
1/2 tsp salt
1 egg white
1 tbsp 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 cups broccoli heads, separated
1 carrot, sliced

Sauce:

1 tsp chili paste
2 tbsp dark soy sauce
1 tsp rice vinegar
1 tsp sugar
1/4 cup chicken broth
1 tsp cornstarch
1 tsp sesame oil

Directions:

Slice the beef thinly and against the grain.
Combine egg white, salt, and cornstarch then mix with beef. Set aside.
Mix all sauce ingredients. Set aside.
Add 2 tablespoons of peanut oil to heated wok/pan and stir-fry the beef until no pink is visible. You can also fry beef in batches. Remove the beef from the wok/pan and transfer to a bowl/container. Set aside.
Add the remaining 2 tbsp of peanut oil. Stir-fry chili peppers and peanuts until peppers turn dark. Take the peppers and peanuts with a slotted spoon and transfer to the beef bowl.
Take the wok from the heat and mix in garlic and ginger. (This is done not to burn the garlic and ginger)
Place wok back on the stove, add carrots and broccoli.
Return the beef back to the wok with vegetables. Stir-fry for about a minute.
Pour in the sauce mixture and stir-fry to combine all ingredients.
Serve with white rice.

I hope you enjoy this dish. Be full and happy partying. 😉

And ohhh, advance greetings to Michelle for her birthday on the 29th. I’ve learned that she has something for us. 😀