Dutch Oven Chef: Dutch Oven Recipes & Cooking
Dutch Oven Cooking => Approved Recipes => Main Dishes => Topic started by: IdBlackPotPat on June 20, 2011, 08:23:59 pm
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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.
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Do you serve this over rice or do you eat it on its own?
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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.
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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
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I can't wait to see your pics. Marinating overnight is always a good choice-I am just usually in a hurry :o
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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.
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Pictures are finally here!
Here is the beef just starting to cook:
(http://dutchovenchef.com/images/kungPaoBeef/beef.jpg) (http://dutchovenchef.com/images/kungPaoBeef/beef.jpg)
After adding the corn starch and teriyaki sauces - it is bubbling nicely!
(http://dutchovenchef.com/images/kungPaoBeef/beef2.jpg) (http://dutchovenchef.com/images/kungPaoBeef/beef2.jpg)
And done, with the onions on top. This was a good touch, but I didn't have NEARLY enough onions.
(http://dutchovenchef.com/images/kungPaoBeef/beefdone.jpg) (http://dutchovenchef.com/images/kungPaoBeef/beefdone.jpg)
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.
(http://dutchovenchef.com/images/kungPaoBeef/noodleVeggies.jpg) (http://dutchovenchef.com/images/kungPaoBeef/noodleVeggies.jpg)
Then the noodles were added and fried for a while, and the soy sauce added, and the whole thing is fried.
(http://dutchovenchef.com/images/kungPaoBeef/noodlesdone.jpg) (http://dutchovenchef.com/images/kungPaoBeef/noodlesdone.jpg)
Finally, the whole thing put together, noodles and beef!
(http://dutchovenchef.com/images/kungPaoBeef/served.jpg) (http://dutchovenchef.com/images/kungPaoBeef/served.jpg)
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!
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That looks perfect, I'll take a plate!
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You would be welcome - except it "sold out" VERY quickly! (I had hungry relatives...)
;)