Kung Pao Beef

Before we begin…

• If you want to know the differences between the five main traditional Chinese dishes, [popup url=”https://www.grandpacooks.com/recipes/mongolian-sichuan-kung-pao-mandarin-hunan/”]CLICK HERE.[/popup]
• Kung Pao usually starts off with fresh, moist, unroasted peanuts or cashew nuts. These are often used instead of their pre-roasted versions. The peanuts or cashew nuts are dropped into the hot oil on the bottom of the wok first, then deep-fried until golden brown before the other ingredients are added.

Ingredients to feed 4 people

1 LB flank steak 1 red bell pepper 1 TBL olive oil 1/4 C unsalted peanuts (or cashews) 1 tsp cornstarch 1/4 C chicken broth cooked rice

1 tsp chili paste with garlic 2 tsp soy sauce 1 tsp sherry 1 tsp rice vinegar 1 tsp sugar 1 tsp sesame oil

Step by Step

1. Combine chili paste, soy sauce, sherry, rice vinegar, sugar and sesame oil.
2. Place flank steak in a large resealable bag.
3. Pour marinade mixture over top and refrigerate for one to eight hours.
4. Remove flank steak from marinade and set aside.
5. Pour marinade into a sauce pan.
6. Add chicken broth, nuts and cornstarch.
7. Bring to a boil then simmer until it thickens.
8. Preheat grill.
9. Cut bell pepper in half and remove stems, seeds and membranes.
10. Brush with olive oil.
11. Place flank steak on very hot grill.
12. Grill for one minute per side.
13. Reduce heat or move to a cooler section of your grill and continue grilling until cooked through (about 4 to 5 minutes per side).
14. Grill pepper halves over medium heat for about 1 to 2 minutes per side or until browned.
15. Remove steak and bell pepper from grill.
16. Allow steak to rest for five minutes.
17. Carve against the grain into thin strips.
18. Cut bell pepper into thin strips.
19. Place a portion of rice on a plate.
20. Top with 1/4 of the flank steak and 1/4 of the pepper.
21. Spoon sauce over top and serve.

Oh, one more thing…

• Click here to view excerpts from Kung Pao – Enter the Fist
• Although the dish is found throughout China, there are regional variations that are typically less spicy than the Sichuan serving.
• Kung Pao chicken is also a staple of westernized Chinese cuisine.
• The dish is believed to be named after Ding Baozhen (1820–1886), a late Qing Dynasty official, and governor of Sichuan Province. His title was Gongbao (Kung-pao).

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This is a recipe that has been created or modified by Robert (Grandpa) Andrews.
CLICK HERE for a free sample copies of Grandpa's Cookbooks. © 2016, 2017, 2018.

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