Friday, March 4, 2016

Kung Pao Twice Cooked Beef

Seasoned beef tossed in a spicy Kung Pao sauce with vegetables and peanuts is a wonderful Chinese take out dish made at home. 

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 strips
1 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)

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)

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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