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View Full Version : Kung Pao Beef and Fried Rice


Shagdog
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!

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

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

Shagdog
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.

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

Moose
12-12-2015, 10:22 PM
Matt,

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

Decoy205
12-12-2015, 11:27 PM
Looking great! I need to practice these types of dishes. You make it looks easy!

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

cheez59
12-13-2015, 03:34 AM
Dangit man that is some scrumptious looking food. :clap2:

dport7
12-13-2015, 05:06 AM
Thanks for the recipe, I'd like to try this, your meal looks great.

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

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

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

ssv3
12-13-2015, 05:39 PM
Looks killer!! Bookmarked also. :thumb:

doubt3
12-13-2015, 05:59 PM
Looks great! I think I'll have to try that.

SDAR
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.

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

http://www.webstaurantstore.com/town-34706-16-mandarin-wok/88534706.html

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.

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