How To make Kung Pao Beef
Beef: 1 1/2 pounds flank steak :
sliced diagonally
into bite-size pieces 1/2 teaspoon salt
1 egg white
1 tablespoon cornstarch
4 tablespoons peanut oil divided
1/2 cup peanuts :
skinless, roasted
10 whole red chili peppers dried
2 green onions :
cut in 1/2" pieces
2 cloves garlic minced
1/2 cup waterchestnuts :
diced
--Sauce: 1 teaspoon chili paste with garlic
2 tablespoons soy sauce
1 tablespoon sherry
1 teaspoon rice vinegar
1 teaspoon sugar
1/4 cup chicken broth
1 teaspoon cornstarch
1 teaspoon sesame oil
Combine beef, salt, egg white, and cornstarch. Mix well by hand and set aside. In a small bowl, blend all sauce ingredients. Set aside. Add two tablespoons oil to heated wok and stir fry beef till it loses its pink color. Remove to serving bowl. Add two more tablespoons oil to same wok. Toss peanuts and chili peppers in the wok and stir fry until peppers turn dark red. Remove from wok and add to beef. Lower heat. If necessary, add more oil. Stir fry green onions and garlic for several seconds. (Do not let garlic burn.) Return beef, peanuts and peppers to wok and stir fry a few seconds to combine. Add water chestnuts and combined sauce ingredients and stir fry till heated through and thickened.
How To make Kung Pao Beef's Videos
Kung Pao Beef Recipe | Food Diaries | Zarnak Sidhwa | Chinese Food
Kung Pao is excuisite chinese dish that has a great crunch to it. The combintion of beef with vegetables is a captivating experience on its own. The topping of peanuts makes it even more flavorsome.
Watch this Masala TV video to learn how to make Kung Pao Beef and Gingerbread waffles Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 4 February 2020.
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Kung Pao Beef:
Ingredients:
Beef cut in strips ½ kg
Salt ½ tsp
White pepper ½ tsp
Corn flour 2tbsp
Ketchup 2tbsp
Soya sauce 2tbsp
Balsamic vinegar 2tbsp
Chili sauce 2 tsp
Peppercorns 1-1/2 tbsp
Oil 2tbsp
Whole dried chilies 5
Dry roasted peanuts ½ cup
Chopped coriander leaves ¼ cup
Spring onions 2
Method :
Sprinkle the beef with salt and pepper. Add the cornflour and mix well. In another bowl, stir together the ketchup, soya sauce, vinegar and chili sauce. Heat oil. Add half crushed peppercorns, dried chillies and stir-fry. Add the beef and stir-fry until the beef is brown. Add the reserved sauce and peanuts and cook until the sauce has reduced slightly and is sticky and has a thicker consistency. Add the coriander and spring onions and toss to coat. Transfer to a serving plate and garnish with ground peppercorns.
Gingerbread waffles:
Ingredients
Wheat flour 1-1/2 cup
sugar 2 tbsp
baking powder 2 tsp
salt pinch
vanilla essence 1 tsp
oil 2 tbsp
water 1 cup
ginger powder 1 tsp
cinnamon pinch
Method :
Mix everything to form a batter. Rest for 10 minutes. Add a spoon of water if it is too thick. Pour in a heated waffle iron. Ready in 4-5 minutes.
How to make authentic! RESTAURANT beef kung po recipe
Beef kung po is a spicy authentic Chinese dish with crunchy texture. This dish is cooked with nuts, chili and some vinegar to give it a spicy, crunchy and sour taste. The main ingredients are beef and nuts. The use of fresh garlic and vegetables are for color texture and balance.
Below is my recipe for making beef kung po; it is relatively easy to make.
Marinate beef;
120g beef cut against the grain into small slices
Pinch of salt
Pinch of MSG
Dash of wine
Dash of sesame oil
Dash of pepper
1 teaspoon dark soy sauce
1g baking soda
2 tablespoon water
Half teaspoon potato starch
Marinate for 30 minutes
Kung po beef recipe;
120g beef (see above on marinate)
100g roasted peanuts
Half teaspoon Sichuan pepper corn
1 tablespoon dried chili (I used bird’s eye chili... bloody spicy!)
3 cloves fresh garlic
2 top white part of spring onions
30g onion
20g green pepper
2og carrots
Condiments;
1 teaspoon light soy sauce
1g MSG
2g sugar
Half teaspoon oyster sauce
Dash of cooking wine
Dash of pepper powder
1 tablespoon vinegar
Cut the vegetables into small pieces.
Cut the fresh garlic into small pieces
Heat wok with some vegetable oil and fry the beef for 2 minutes; stir constantly. Drain and set aside.
Heat wok with some vegetable oil and add the fresh garlic and vegetables.
Add beef and stir fry for a bit
Add dash of wine; stir fry for a bit.
Add rest of condiments and stir fry for some more.
Finally add the peanuts and stir fry for a bit more to complete.
Sweet and Spicy Kung Pao Sauce Recipe
Wonder how to make an authentic Kung Pao Sauce at home? We explain this recipe with easy and simple instructions for you to try and enjoy. Take a look!
About:
Kung Pao Sauce is an authentic Szechuan style stir-fry sauce filled with sweet, spicy, and complex flavors. It is usually made with fresh aromatics, basic sauces, Szechuan peppercorns, and sesame oil. The recipe I have shared here shows how to make Kung Pao Sauce with easy step-by-step instructions for you to try and enjoy at home. This homemade Kung Pao Sauce is one of the flavor-filled stir-fry sauces and is used to make Kung Pao Chicken, Kung Pao Shrimp, Kung Pao Tofu, and similar other Chinese dishes.
Find Written Recipe at
Ingredients:
¼ cup Sesame Oil
2 tbsp Garlic, minced
2 tbsp Ginger, minced
8 Dry Red Chilli
1 tsp Sichuan Peppercorn, crushed
2 tbsp White Onion or scallion, chopped
3 tbsp Light Soy Sauce
3 tbsp Dark Soy Sauce
3 tbsp Shaoxing Wine
1 tbsp Chili Sauce or Sriracha Sauce
1 tbsp Brown Sugar
1 tbsp Rice Vinegar or Black Vinegar
1 cup Vegetable Broth or Chicken Broth
1 tsp White Pepper Powder
1 tbsp Cornstarch, diluted in 3 tbsp Water
Recipe Notes:
1. For fresh aroma and flavor - Aromatics like minced garlic, ginger, and dry red chili gives the fresh aroma and flavor to the sauce
2. Sesame Oil - Stir-frying the aromatics in sesame oil gives authentic and earthy notes to your sauce
3. Sauces - Adding the light soy sauce, dark soy sauce, Shaoxing wine gives a rich taste, flavor, and color to your dish
4. Sichuan Peppercorns - It is one of the basic ingredients added in the Sichuan cuisine that delivers a unique numbing and tingling effect with slight spice notes. But if it is not handy feel free to use white pepper powder for similar results
5. Vinegar - Even though the classic Chinese recipes call for black vinegar, feel free to use rice vinegar, or apple cider vinegar that's handy to you
What to expect?
0:00 Introduction
0:11 Making Kung Pao Sauce
1:52 Final Output
1:57 Recipe Notes
#VegVeganMeat #KungPaoSauce #KungPaoSauceRecipe #HomemadeKungPaoSauce
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Kung Pao Beef Recipe Tutorial Vol.46
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Cookalong - Kung Pao Beef
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Kung Pao Beef Recipe Easy - Chinese Food
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