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Beef Kung Po

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Cooking time

Prep: 20 minutes Cook: 10 minutes

Skill level



Serves 4

Spice up your life with this popular Chinese dish that can be whipped up at home in no time at all.

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The Marinade.

  • 350g rump steak, sliced into 1cm strips
  • 1tbsp soy sauce
  • 1tbsp Shaoxing rice wine (or sherry)
  • 1tbsp honey
  • 1tbsp balsamic vinegar
  • 1tbsp cornflour
  • 1tsp sesame oil

The Vegetables

  • 3cm ginger, cut into matchsticks
  • 2 cloves crushed garlic
  • 1 onion, cut into chunks
  • 1/2 yellow pepper, cut into chunks
  • 1/2 red pepper cut into chunks,
  • 3 sliced chillies (adjust according to your taste)
  • 3 sliced spring onions.
  • 5 dry chillies
  • 2tbsp peanuts.


  • 1tbsp oyster sauce
  • 1tbsp soy sauce
  • 2tbsp balsamic vinegar
  • 2tsp caster sugar
  • 1tsp cornflour
  • 1tsp sesame oil
  • Pinch of salt/plenty of black pepper


  1. Place all the marinade ingredients in a large bowl. Stir well and refrigerate until needed.

  2. Place all the sauce ingredients in a bowl. Stir to combine and leave aside.

  3. In a large wok, on medium heat, dry fry the peanuts with dry chillies, until the nuts are golden brown. Spoon into a bowl. Leave aside.

  4. Turn the heat up high, fry the beef with all its marinade. Cook stirring until almost cooked through. Spoon into a dish and leave aside

  5. Add a little vegetable oil to the wok, fry garlic, onions and ginger. Stir fry until the vegetables have softened, then add peppers and chillies. Cook, stirring until the vegetables have softened, then add beef, along with the sauces. Stir fry on high heat until the beef is cooked through, add asparagus, spring onions, dried chillies, and peanuts. Stir to combine. Taste and adjust the seasoning. It should be spicy, sweet and sour. Serve with rice.

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