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Kung Pao Beef

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By Betty Crocker Kitchens
Updated May 18, 2005
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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
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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

  • Step 
    1
    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.
  • Step 
    2
    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.
  • Step 
    3
    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.

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;
*Percent Daily Values are based on a 2,000 calorie diet.

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