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Kung Pao Beef

 
Kung Pao Beef
29

Kung Pao Beef recipe

Yield

4

servings

Prep

15

min

Cook

20

min

Ready

40

min

Trans-fat Free
 

Ingredients

Beef
1 ½ pounds beef, flank steak (london broil)
sliced diagonally into bite size pieces
½ teaspoon salt
1 each egg whites
*
1 tablespoon cornstarch
4 tablespoons peanut oil
divided
½ cup peanuts
skinless, roasted
10 whole red chili peppers
dried, or red pepper flakes
*
2 each scallions, spring or green onions
cut int 1/2 inch pieces
2 cloves garlic
minced
½ cup sweet red bell peppers
diced
*
Sauce
1 teaspoon thai chili paste
with garlic
2 tablespoons soy sauce, tamari
1 tablespoon sherry
1 teaspoon rice vinegar
1 teaspoon sugar
¼ cup chicken broth
1 teaspoon cornstarch
1 teaspoon sesame oil

Directions

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 until 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 until heated through and thickened.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 248g (8.7 oz)
Amount per Serving
Calories 51058% of calories from fat
 % Daily Value *
Total Fat 33g 50%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 57mg 19%
Sodium 889mg 37%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 8%
Sugars g
Protein 86g
Vitamin A 2% Vitamin C 7%
Calcium 7% Iron 22%
* based on a 2,000 calorie diet How is this calculated?

 

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