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Kung Pao Beef Recipe

This is the first year we are growing a *real* garden (let’s not discuss the tomatoes, though…they have literally taken over most everything!). My hubby has a love for peppers, and we’ve been pulling dozens of peppers out of the garden…including Kung Pao peppers. So….in thinking about some of my favorite Chinese food, I started searching around for a good Kung Pao Beef recipe. I found one from Tyler Florence here, but had to do some modifications to fit our taste and because some of the ingredients aren’t in our regular grocery store. I hope you enjoy this as much as my hubby, who has declared this recipe part of the “top 5″ list!

Kung Pao Beef


1 1/2 pounds boneless beef sirloin
1 tablespoon Tamari soy sauce (regular will do as well)
2 tablespoons sesame oil
1 tablespoon sherry
1 egg white
1/2 teaspoon Kosher salt
2 tablespoons light colored oil
3 fresh Kung Pao peppers, split
4 cloves garlic, chopped fine
1/2 tablespoon ginger, grated
1 teaspoon whole black pepper, toasted and crushed
3 green onions, cut in pieces
1/2 red bell pepper, cut in very thin strips
2 tablespoons Tamari soy sauce
3 tablespoons sherry
2 tablespoons rice wine vinegar
1 teaspoon sugar
1 cup chicken broth
1 tablespoon cornstarch, stirred into 2 tablespoons water


Very thinly slice steak, against the grain. Combine the soy sauce, sesame oil, sherry, egg white and salt in a bowl. Add the beef and stir to coat. Marinate for 1/2 hour to an hour, covered in the refrigerator.

Place oil in a wok and turn heat on to high. Add the Kung Paos and cook until they begin to darken. At this point, you can choose to remove them from the oil or you can keep them in…I usually remove half of them. Add garlic, ginger and crushed black pepper, cooking for about 30 seconds to a minute. Add the green onions and red bell pepper. Remove the steak from the marinade and add it to the wok. Stir-fry the beef until brown. Add soy sauce, sherry, rice wine vinegar, sugar and chicken broth. Stir the cornstarch mixture and add it to the wok. Stir until slightly thickened. Serve over Jasmine rice (the best rice for Asian food….YUM!).