Kung Pao Beef Or Chicken Recipes

KUNG PAO CHICKEN, SHRIMP OR BEEF (PANDA EXPRESS - STYLE)

Steps:

• Combine meat in a zip-type bag with egg, water, cornstarch and salt; marinate chilled, for at least 30 minutes.
• Prep and chill veggies.
• Combine water and soy sauce, stir in dissolved cornstarch and rice wine, chill to reserve.
• About 20 minutes before serving time (be sure to get rice started) heat about 1-Tbsp of oil in hot wok. Stir meat, drain and discard marinade. Quickly stir-fry the meat in oil, for 60-90 seconds. Transfer to a large container. Stir meat, drain and discard marinade.
• Stir-fry the red and yellow peppers until almost tender; add green onions and zucchini, reserve with meat.
• Heat the remaining oil and stir-fry garlic, season with pepper flakes and ginger.
• Stir the reserved sauce mixture before pouring into seasoned garlic. Heat through to thicken. Sweeten to taste with sugar, adding a bit more ginger and/or red pepper flakes, as needed.
• Add cooked food to sauce and stir in peanuts.
• Serve over hot rice.

KUNG PAO BEEF

Steps:

• Remove fat from beef. Cut beef into 3/4-inch cubes. Toss beef, 1 teaspoon oil, the cornstarch and white pepper in medium glass or plastic bowl. Cover and refrigerate 30 minutes.
• Heat wok or 12-inch skillet over high heat. Add 1 tablespoon of the 2 tablespoons oil; rotate wok to coat side. Add beef; stir-fry about 2 minutes or until beef is brown. Remove beef from wok.
• Add remaining 1 tablespoon oil; rotate wok to coat side. Add chilies, onions, bell pepper, garlic, gingerroot, brown sauce, bamboo shoots and sugar; stir fry 1 minute. Add beef; heat through. Sprinkle with peanuts.

KUNG PAO BEEF

Steps:

• Trim fat from the steak and cut into 1-inch cubes. Combine the soy sauce, sesame oil, rice wine/sherry, egg white and salt in a glass bowl. Add the beef and stir to coat. Marinate for 1 hour, covered in the refrigerator.
• Place peanut/corn oil in a wok, swirling to coat the sides, and place over high heat. Add the chilies and cook until they begin to darken. Add the garlic, ginger and Szechwan pepper; continue to cook to infuse the oil. Add the scallions and bell pepper. Remove the steak from the marinade and add it to the wok. Stir-fry the beef for 3 minutes until brown. Blend in soy sauce, rice wine, Chinese vinegar, sugar and chicken broth. Dissolve the cornstarch slurry and add it to the sauce, stirring, to thicken. Sprinkle in the peanuts and stir to coat. Serve over rice.