Shagdog
Quintessential Chatty Farker
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.
Here's everything set up outside.
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.
Sorry the pics are lacking.. It is dang tasty!
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.
Here's everything set up outside.
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.
Sorry the pics are lacking.. It is dang tasty!
Last edited:
