View Full Version : Kung Pao Beef and Fried Rice

12-12-2015, 08:36 PM
Made one of my favorites tonight. Kung pao beef with fried rice. I use a copy cat recipe from Pei Wei, and it is great

Here's the recipe - https://thegourmetgirls.wordpress.com/2012/11/06/kopy-kat-kung-pao-pei-wei-style/

A couple notes - the sauce isn't nearly enough. I triple it.

Maybe I make too much of everything else, as I don't really pay much attention to quantities, just doing it by sight, but I recommend making triple or quadruple sauce. If you don't use it all, it keeps.

I used chuck eye steaks. They have a great tender texture. Sirloin would also work, or even flank, but I would think flank work be a bit too chewy.

Second, the egg and starch dredge is key for that awesome crunch. I usually use 3 eggs and as much starch as it takes. I also mix some beef rub into the starch. After you dredge the beef slices, lay them out on cooling racks or cookie sheets, but don't pile it or it will stick together like crazy.

Here we are doing prep. My sous chef multi tasks, doing the beef while eating goldfish.

http://i791.photobucket.com/albums/yy197/Shagdad1126/10CF1333-B4BE-4352-8CAA-80D0870B8E2C_zpszbhixkkj.jpg~original (http://s791.photobucket.com/user/Shagdad1126/media/10CF1333-B4BE-4352-8CAA-80D0870B8E2C_zpszbhixkkj.jpg.html)

Here's everything set up outside.

http://i791.photobucket.com/albums/yy197/Shagdad1126/51A507F1-C21A-4D5F-BA68-B1129D9D379A_zpszz2q5bqk.jpg~original (http://s791.photobucket.com/user/Shagdad1126/media/51A507F1-C21A-4D5F-BA68-B1129D9D379A_zpszz2q5bqk.jpg.html)

I did the rice first and then the Kung pao. I make it with red bell, pea pods, carrots, garlic. Fry the beef in small batches to make sure that you get a good char. As you finish the beef, remove from wok. After all beef is done and removed, cook the nuts and peppers, stirring constantly until peppers blacken. Add to beef. Now cook veggies a couple minutes till soft. Add garlic, give a stir. Add the beef nuts and peppers back. Add sauce. Stir for a minute, let sauce thicken. Add green onions, toss and serve.

http://i791.photobucket.com/albums/yy197/Shagdad1126/47F28707-691F-4931-8933-F37C122F91EB_zps99uyfxzy.jpg~original (http://s791.photobucket.com/user/Shagdad1126/media/47F28707-691F-4931-8933-F37C122F91EB_zps99uyfxzy.jpg.html)

http://i791.photobucket.com/albums/yy197/Shagdad1126/F832C0D1-2C23-4F12-8D87-7100D7C71C1B_zps7efx53ti.jpg~original (http://s791.photobucket.com/user/Shagdad1126/media/F832C0D1-2C23-4F12-8D87-7100D7C71C1B_zps7efx53ti.jpg.html)

Sorry the pics are lacking.. It is dang tasty!

12-12-2015, 08:59 PM
Fantastic looking meal and thanks for the tutorial.

12-12-2015, 09:02 PM
Matt... That is one of the finest cooks i have ever seen.... That is food network material!!!

12-12-2015, 09:14 PM
Matt... That is one of the finest cooks i have ever seen.... That is food network material!!!

Thanks brother, but I think you may just be stuck at the refinery with some microwave dinner.. :laugh:

You should be able to cook this up on your blackstone, it's an easy cook.

12-12-2015, 09:15 PM
Very nice. My wok has sat neglected for too long.

12-12-2015, 10:22 PM

Another outstanding cook, and thanks for sharing the recipe! I'd love a plate of that goodness right now...:hungry:

12-12-2015, 11:27 PM
Looking great! I need to practice these types of dishes. You make it looks easy!

12-12-2015, 11:42 PM
Looks delectable, love these type of cooks.
Thanks for the recipe

12-13-2015, 03:34 AM
Dangit man that is some scrumptious looking food. :clap2:

12-13-2015, 05:06 AM
Thanks for the recipe, I'd like to try this, your meal looks great.

12-13-2015, 07:56 AM
Bookmarked! Great cook!

12-13-2015, 07:58 AM
That looks great Shaggy!

12-13-2015, 08:05 AM
That is def nosh worthy big time!

12-13-2015, 05:39 PM
Looks killer!! Bookmarked also. :thumb:

12-13-2015, 05:59 PM
Looks great! I think I'll have to try that.

12-13-2015, 06:10 PM
Looks great. I need a wok. I've got the Blackstone but the control with the wok is visible in your cook.

12-13-2015, 08:56 PM
I have this one and love it


Make sure to get a ring for it..

Although, honestly, my control only consists of REALLY FARKING HOT and ALMOST REALLY REALLY FARKING HOT... I use peanut oil in my wok and when I made this it was smoking like EVOO... The steak had instant crust.. Love it.

12-13-2015, 10:09 PM
Bangin' grub Compadre!!