Kung Pao beef recipe
Created by The Tesco Recipes team
This speedy dinner for two recipe is the perfect healthy homemade alternative to a classic takeaway. With a spicy Szechuan peppercorn and chilli sauce, this stir-fried beef recipe is packed with flavour, high in protein and dairy-free.
See method- Serves 2
- 5 mins to prepare and 15 mins to cook
- 616 calories / serving
- Dairy-free
- Healthy
Ingredients
- 160g basmati rice
- 1 ½ tsp Shaohsing rice wine
- 1 ½ tsp dark soy sauce
- 1 ½ tsp light soy sauce
- ½ tsp white wine vinegar
- 1 tsp cornflour
- 1 tbsp vegetable oil
- 35g unsalted peanuts or cashews
- 250g beef sirloin steak, fat trimmed, sliced into strips
- 2 garlic cloves, finely sliced
- 2.5cm piece ginger, cut into matchsticks
- 3 spring onions, sliced diagonally
- ½ tsp Szechuan peppercorns, ground to a powder (optional)
- 1 tsp crushed chillies
Each serving contains
- Energy
- 2590kJ 616.0kcal
- Fat
- 20g
- Saturates
- 5g
- Salt
- 0.9g
- Sugars
- 2g
of the Reference intake
Carbohydrate 72.5gProtein 41.4gFibre 3.0g
Method
- Cook the rice to pack instructions, then drain. Put the colander over the pan, cover, and set aside to let the rice steam.
- Meanwhile, whisk the rice wine, soy sauces and vinegar with 2 tbsp water and the cornflour to make a smooth sauce.
- Heat a wok over a high heat. Add the oil, swirling around the pan to coat. Add the nuts and stir-fry for 30-40 secs, until golden. Remove with a slotted spoon and set aside.
- Add the beef to the wok and sear on a high heat for 1-2 mins, stirring. Add the garlic, ginger and two-thirds of the spring onions, and stir-fry for 2-3 mins, until the beef is just cooked. Add the Szechuan pepper, if using, and the chillies. Stir-fry for 30 secs, until fragrant.
- Whisk the sauce again, pour over the beef and stir-fry for 1-2 mins. Add the remaining spring onion, mix together and serve with the rice.
- See more Chinese recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
