Kung Pao Beef Recipe Video
Summary
Ingredients
| Round beef steak | 1 Pound, thinly sliced | |
| Oyster sauce | 1 Tablespoon | |
| Carrot | 1 Medium, dice | |
| Celery stalk | 1 Medium, dice | |
| Bamboo shoot | 1 Cup (16 tbs), slice | |
| Onion | 1⁄2 Medium, dice | |
| Dried red chili | 4 Small | |
| Cooking oil | 3 Tablespoon, divided | |
| For the sauce | ||
| Beef broth | 1⁄2 Cup (8 tbs) | |
| Vinegar | 1⁄4 Cup (4 tbs) | |
| Hoisin sauce | 2 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| Chilli oil | 1 Teaspoon | |
| Rice cooking wine | 1 Teaspoon | |
| Sesame oil | 1 Teaspoon | |
| Sugar | 1 Tablespoon | |
| Cornstarch | 1 Teaspoon | |
Nutrition Facts
Serving size
Calories 386 Calories from Fat 210
% Daily Value*
Total Fat 24 g36.2%
Saturated Fat 5.7 g28.5%
Trans Fat 0 g
Cholesterol 46.2 mg15.4%
Sodium 631.9 mg26.3%
Total Carbohydrates 16 g5.4%
Dietary Fiber 2.3 g9.2%
Sugars 9.6 g
Protein 26 g52.7%
Vitamin A 57.3% Vitamin C 8%
Calcium 4.7% Iron 8.7%
*Based on a 2000 Calorie diet
Things You Will Need
WokDirections
1. Thinly slice the beef, and marinate the beef with oyster sauce and set aside for 15-20 minutes.
2. In a bowl combine beef broth, vinegar, hoisin sauce, soy sauce, rice cooking wine, sesame oil, chili oil, sugar and cornstarch stir everything until sugar is dissolved.
3. Dice the carrots, celery, and onion and slice the bamboo shoot, set aside.
MAKING
4. Over high heat, pour oil in the wok, sauté the red chili, add the beef and stir fry it until done, set aside in a plate.
5. In the same wok add the vegetables and stir fry them until soft and done, add the beef and stir, pour the sauce and mix everything and cook until the sauce thickens.
SERVING
6. Serve the kung pao beef with steamed rice.
Chef
