{"id":9317,"date":"2016-03-03T04:57:41","date_gmt":"2016-03-03T04:57:41","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=9317"},"modified":"2021-01-25T17:46:24","modified_gmt":"2021-01-26T00:46:24","slug":"kung-pao-beef","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/kung-pao-beef\/","title":{"rendered":"Kung Pao Beef"},"content":{"rendered":"<p><a href=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2016\/03\/kung-pao-1.jpg\" rel=\"attachment wp-att-9379\"><img decoding=\"async\" class=\"alignright aiif9379\" src=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2016\/03\/kung-pao-1.jpg\" alt=\"kung-pao\" width=\"299\" height=\"224\" \/><\/a><span style=\"font-size: large; color: #ff0000;\">Before we begin&#8230;<\/span><\/p>\n<ul>\n<li>If you want to know the differences between the five main traditional Chinese dishes, [popup url=&#8221;https:\/\/www.grandpacooks.com\/recipes\/mongolian-sichuan-kung-pao-mandarin-hunan\/&#8221;]<u>CLICK HERE.<\/u>[\/popup]<\/li>\n<li>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.<\/li>\n<\/ul>\n<p><span style=\"font-size: large; color: #ff0000;\">Ingredients to feed 4 people<\/span><\/p>\n<table>\n<tbody>\n<tr>\n<td>\n<ul>\n<li>1 LB flank steak<\/li>\n<li>1 red bell pepper<\/li>\n<li>1 TBL olive oil<\/li>\n<li>1\/4 C unsalted peanuts (or cashews)<\/li>\n<li>1 tsp cornstarch<\/li>\n<li>1\/4 C chicken broth<\/li>\n<li>cooked rice<\/li>\n<\/ul>\n<\/td>\n<td>\n<ul>\n<li>1 tsp chili paste with garlic<\/li>\n<li>2 tsp soy sauce<\/li>\n<li>1 tsp sherry<\/li>\n<li>1 tsp rice vinegar<\/li>\n<li>1 tsp sugar<\/li>\n<li>1 tsp sesame oil<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><span style=\"font-size: large; color: #ff0000;\">Step by Step<\/span><\/p>\n<ol>\n<li>Combine chili paste, soy sauce, sherry, rice vinegar, sugar and sesame oil.<\/li>\n<li>Place flank steak in a large resealable bag.<\/li>\n<li>Pour marinade mixture over top and refrigerate for one to eight hours.<\/li>\n<li>Remove flank steak from marinade and set aside.<\/li>\n<li>Pour marinade into a sauce pan.<\/li>\n<li>Add chicken broth, nuts and cornstarch.<\/li>\n<li>Bring to a boil then simmer until it thickens.<\/li>\n<li>Preheat grill.<\/li>\n<li>Cut bell pepper in half and remove stems, seeds and membranes.<\/li>\n<li>Brush with olive oil.<\/li>\n<li>Place flank steak on very hot grill.<\/li>\n<li>Grill for one minute per side.<\/li>\n<li>Reduce heat or move to a cooler section of your grill and continue grilling until cooked through (about 4 to 5 minutes per side).<\/li>\n<li>Grill pepper halves over medium heat for about 1 to 2 minutes per side or until browned.<\/li>\n<li>Remove steak and bell pepper from grill.<\/li>\n<li>Allow steak to rest for five minutes.<\/li>\n<li>Carve against the grain into thin strips.<\/li>\n<li>Cut bell pepper into thin strips.<\/li>\n<li>Place a portion of rice on a plate.<\/li>\n<li>Top with 1\/4 of the flank steak and 1\/4 of the pepper.<\/li>\n<li>Spoon sauce over top and serve.<\/li>\n<\/ol>\n<p><span style=\"font-size: large; color: #ff0000;\">Oh, one more thing&#8230;<\/span><\/p>\n<ul>\n<li>Click here to view excerpts from <a href=\"https:\/\/www.youtube.com\/watch?v=XRWxJiMM3Jg\">Kung Pao &#8211; Enter the Fist<\/a><\/li>\n<li>Although the dish is found throughout China, there are regional variations that are typically less spicy than the Sichuan serving.<\/li>\n<li>Kung Pao chicken is also a staple of westernized Chinese cuisine.<\/li>\n<li>The dish is believed to be named after Ding Baozhen (1820\u20131886), a late Qing Dynasty official, and governor of Sichuan Province. His title was Gongbao (Kung-pao).<\/li>\n<\/ul>\n\n","protected":false},"excerpt":{"rendered":"<p>Before we begin&#8230; If you want to know the differences between the five main traditional Chinese dishes, [popup url=&#8221;https:\/\/www.grandpacooks.com\/recipes\/mongolian-sichuan-kung-pao-mandarin-hunan\/&#8221;]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 &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/kung-pao-beef\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Kung Pao Beef&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[179,177,66,171],"tags":[],"class_list":["post-9317","post","type-post","status-publish","format-standard","hentry","category-book-dinners","category-book-lunches","category-travel-cooking","category-world-cuisine"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/9317","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=9317"}],"version-history":[{"count":19,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/9317\/revisions"}],"predecessor-version":[{"id":21080,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/9317\/revisions\/21080"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=9317"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=9317"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=9317"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}