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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  1. I bet this stir fry is fabulous made with chuck! Have a terrific weekend, Ramona!

  2. What a great way to use up the last part of those giant packs of beef! I like to buy those packages, too. They're such a good price per pound. I try to separate the meat into meal sized portions, but it seems like I always end up with a bit left over. Now I know what to do with that! Yumming and Stubmling.

  3. YOU HAD ME AT KUNG PAO! --- my all time favorite Asian flavor. This recipe sounds delicious!!

  4. I loved the look of this and especially the thai chili peppers. Also shared on my FB page.

  5. What a great way to use chuck for stir fry. This looks so good and it's so pretty! I love beef stir fry, so I'm totally going to try this.

  6. Ramona...that sauce looks delicious! I love Kung Pao, but have only had it with chicken. I'm looking to getting into more stir fry cooking and this looks like a good place to start! : )

  7. Beautiful dish! Love all the flavors :)

  8. I don't eat beef much, but i'm willing to bet this is awesome with chicken too!

  9. We're eating more beef lately and this recipe is right on time. I've never had Kung Pao before but this looks too good not to try it. Thanks for the tips on twice cooking the meat.

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