Garlic, chilies and peanuts combine to give this dish a robust flavor.
Kung Pao Beef
- Prep Time 40 min
- Total 1 hr 15 min
- Servings 5
- Ingredients 14
Ingredients
- 1 pound beef flank or boneless sirloin steak
- 1 teaspoon vegetable oil
- 2 teaspoons cornstarch
- 1/8 teaspoon white pepper
- 2 tablespoons vegetable oil
- 2 hot green chilies, seeded and cut into very thin slices
- 2 medium green onions, cut diagonally into 1-inch pieces
- 1 medium red bell pepper, cut into 3/4-inch squares
- 2 garlic cloves, finely chopped
- 1 teaspoon finely chopped gingerroot
- 2 tablespoons Chinese brown sauce
- 1/2 cup diced canned bamboo shoots
- 1 teaspoon sugar
- 1/2 cup peanuts
Instructions
-
Step1Remove 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.
-
Step2Heat 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.
-
Step3Add 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.
Nutrition
285
Calories
18 g
Total Fat
24 g
Protein
9 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 285
- Calories from Fat
- 160
- Total Fat
- 18 g
- Saturated Fat
- 4 g
- Cholesterol
- 50 mg
- Sodium
- 190 mg
- Potassium
- 500 mg
- Total Carbohydrate
- 9 g
- Dietary Fiber
- 2 g
- Protein
- 24 g
% Daily Value*:
- Vitamin A
- 32%
- 32%
- Vitamin C
- 74%
- 74%
- Calcium
- 2%
- 2%
- Iron
- 14%
- 14%
Exchanges:
2 Vegetable;Tips from the Betty Crocker Kitchens
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