Skip the takeout and give dinnertime some kick with our Kung Pao Beef! Serve our spicy Kung Pao Beef with hot cooked brown rice this week.
What You Need
Original recipe yields 4 servings
2 tsp. cornstarch
1/4 tsp. ground ginger
1/8 tsp. ground black pepper
3 Tbsp. KRAFT Asian Toasted Sesame Dressing, divided
1 lb. boneless beef sirloin steak, cut into 1-inch pieces
2 green onions, cut into 1-inch lengths
1 red pepper, cut into 1-inch pieces
2 cloves garlic, minced
2 Tbsp. MR. YOSHIDA'S Original Gourmet Sauce
1 Tbsp. HEINZ Ketchup Blended with Sriracha Flavor
1/4 cup PLANTERS Five Alarm Chili Dry Roasted Peanuts
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Let's Make It
Mix cornstarch, ginger, black pepper and 1 Tbsp. dressing until blended. Add to meat; toss until evenly coated. Refrigerate 30 min.
Heat 1 Tbsp. of the remaining dressing in wok or large skillet on medium-high heat. Add meat mixture; stir-fry 2 min. or until meat is evenly browned. Remove from wok.
Add vegetables, garlic, Gourmet Sauce, ketchup and remaining dressing to wok; stir-fry 1 min. Return meat to wok; stir-fry 2 min. or until all ingredients are heated through. Remove from heat.
Top with nuts.
Add 2 thinly sliced fresh green chiles to browned meat in wok along with the onions, red peppers, garlic, Gourmet Sauce and ketchup.
Prepare using boneless skinless chicken breasts or thighs, cut into 1-inch pieces.
Serve with hot cooked brown rice.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.