I bought a large family pack of beef chuck to make some slow cooker meals. I still had some beef leftover after making my stew so I decided to make a Chinese stir fry with the rest. I knew that the beef would be too tough to cook immediately into a stir fry so I had to cook it first to make the meat tender and really get some great flavor into the beef.
I have made Twice Cooked Pork before where you cook the pork and then stir fry it later so why not try it with this beef. I simmered the beef with soy sauces, spices, ginger and garlic for almost an hour. Then I cooled it and refrigerated until I was ready to cook my stir fry a few days later.
Since the meat was already cooked the stir fry really came together quickly. I knew celery and peanuts were a must for the Kung Pao Beef since that's the way I always see it at our Chinese restaurant. I decided to add some strips of peppers and onions to really make the dish bright and colorful.
My husband was lucky enough to eat a hot and sizzling plateful right after I cooked it. He gave me two thumbs up and asked if the leftovers could be kept for his lunch the next day. I think that was a good sign.
Kung Pao Twice Cooked Beef
Recipe by Ramona from Kitchen Simmer
Ingredients and Directions
To Cook Beef 1st Time:
1 1/2 pounds of beef strips1 Tbs grated fresh ginger
2 cloves minced garlic
2 Tbs soy sauce
1/2 tsp five spice
1 tsp black pepper
1/2 tsp red chili powder or cayenne (optional)
2 Tbs Chinese cooking wine or Sherry (not vinegar)
1/2 cup water
Directions: Cook Beef with all the ingredients listed on medium heat. If necessary lower to medium low. Cook for about an hour. If needed add a little more water until beef is fulled cooked and tender. Cool and proceed or refrigerate until later. To Stir Fry the Beef (2nd cooking):
Cooked and seasoned beef
4-5 Tbs cornstarch
5-6 dried red chili pods
1 cup sliced celery
1 onion chopped
1/2 cup roasted peanuts
bell pepper sliced (any color)
Sauce:
1 Tbs hoison sauce
1 tsp rice vinegar
1 Tbs oyster sauce
1 Tbs sambal oelek
1-2 Tbs soy sauce (to taste)
1-2 Tbs brown sugar (to taste)
Directions:
Sprinkle cornstarch over the cooked beef and toss well. In wok, heat 2 Tbs canola oil and saute celery, onion and chili pods for 1-2 minutes. 
Then add the beef and cook for several minutes until beef is seared well. Next add the peppers and the sauce ingredients and cook for 1-2 minutes. Finally add the peanuts and toss well. Serve with rice. Enjoy. 
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