Kung Pao Beef
A classic takeout-style Kung Pao Beef, featuring tender velveted beef stir-fried with aromatic garlic, ginger, dried chilies, and fresh vegetables like onion, spring onions, and capsicum, all tossed in a savory, spicy, and slightly sweet sauce with crunchy peanuts.
Recipe from dimsimlim
Watch the original shortIngredients
- Velveted Beef500g
- Cooking Oil1/4 cup + 1 tablespoon
- Minced Garlic3 cloves
- Sliced Ginger5 slices
- Diced Onion1/2 medium
- Chopped Spring Onions3 stalks
- Dried Chilies1/4 cup
- Diced Green Capsicum (Bell Pepper)1/2 medium
- Roasted Peanuts1/4 cup
- Chicken Powder1 teaspoon
- Dark Soy Sauce1 tablespoon
- MSG (Aji-no-moto)1/2 teaspoon
- Sugar1 tablespoon
- Chili Oil1 tablespoon
- Chinese Cooking Wine2 tablespoons
Method
- 1
Heat a wok over maximum heat, then add 1/4 cup of cooking oil.
- 2
Add the velveted beef to the hot oil and stir-fry until cooked through.
- 3
Drain the cooked beef from the wok and set aside.
- 4
Remove most of the oil from the wok, leaving about 1 tablespoon. Add minced garlic and stir-fry until fragrant.
- 5
Add sliced ginger to the wok and continue to stir-fry briefly.
- 6
Return the cooked beef to the wok.
- 7
Add diced onion, chopped spring onions, and dried chilies to the wok.
- 8
Add diced green capsicum (bell pepper) to the mixture.
- 9
Toss in the roasted peanuts.
- 10
Season the dish with chicken powder, dark soy sauce, MSG, and sugar.
- 11
Add chili oil and Chinese cooking wine.
- 12
Stir-fry vigorously, ensuring all ingredients are well combined and heated through, and the sauce coats everything evenly.
- 13
Serve the Kung Pao Beef hot.
Prep 15 min · Cook 10 min
Ingredients and steps were auto-captured from the original video with AI (confidence: high); quantities may be approximate. Please use your judgement while cooking.