Kung Pao Beef in a Dutch Oven

Kung Pao Beef in a Dutch Oven

Ingredients

• 1/4 cup teriyaki sauce
• 1 tablespoon cornstarch
• 1 teaspoon crushed red pepper
• 1/2 teaspoon ground ginger
• 1-1/2 pounds thin sliced lean beef steak
• 1 tablespoon vegetable oil
• 1/3 cup peanuts
• 4 green onions, thinly sliced

Preparation

In a large bowl, combine the teriyaki sauce, cornstarch, crushed red pepper, and ginger. Add the steak; toss to coat.

In a Dutch oven heat the oil over high heat. Add the steak mixture; cook for 5 to 7 minutes, or until the steak is cooked through, stirring constantly. Sprinkle with peanuts and green onions and serve. I often add a little Sriracha with the other liquids to enhance the experience.

Do you serve this over rice or do you eat it on its own?

I actually like it over noodles:

Soba Noodles
Sesame Oil
Soy Sauce
Thin sliced cabbage
Sliced Green onions

Boil the noodles for about 3 minutes and drain.  Heat the oil slightly, add Cabbage & Green Onions and stir. Add the Noodles and stir. Add the Soy Sauce and its ready to serve.

I made both the beef and the noodles on Saturday (pics coming!) and it was FANTASTIC. My cousin kept saying, "It smells like we invited the Mandarin to cater!"

I made a couple of modifications - the most prevalent is that I cut the beef into small strips and marinated them overnight in the teriyaki sauce and ginger.

Other than that, it was done as posted, and it was so very good!

-Darren

I can't wait to see your pics. Marinating overnight is always a good choice-I am just usually in a hurry 😮

Marinating is one of my favorite things to do to meat - it just does nice things!

It made this beef tender, and yet it was JUST a little crispy, with how long I let it cook.

Ah - speaking of that - it was my SECOND modification. I let it cook over the high heat for longer, before adding the sauce and corn starch at the end. I think that the juices from the beef itself had reduced some, and when I added the teriyaki sauce and corn starch, it really kind of turned into kung-pao flavored gravy.

I did use a rather lean cut of beef, so it wasn't so much fat as the beef juice - which was a good thing.

Pictures are finally here!

Here is the beef just starting to cook:



After adding the corn starch and teriyaki sauces - it is bubbling nicely!



And done, with the onions on top. This was a good touch, but I didn't have NEARLY enough onions.



The noodles had been boiled the night before and placed in bags with just a tiny bit of sesame oil to keep them from becoming a giant lump. I heated a little sesame oil, and fried the cabbage and onions.



Then the noodles were added and fried for a while, and the soy sauce added, and the whole thing is fried.




Finally, the whole thing put together, noodles and beef!




I just wish that with so many people there I had made even more beef! We had to have small servings. Then again, if I had eaten more, I wouldn't have been able to fit the enchiladas DeShawn made, so it's all good!

That looks perfect, I'll take a plate!

You would be welcome - except it "sold out" VERY quickly! (I had hungry relatives...)

😉