The kung pao beef is a dish that originates from Guizhou, China back in the 19th century — with its origin story a tale of friendship, gratitude and culinary invention.
A government official named Ding Baozhen visited the man who saved him from drowning when he was a kid to express his gratitude. When he visited him at home, he served Ding a spicy and savoury dish of diced and marinated chicken, peanuts and Sichuan peppercorns. Ding enjoyed the dish so much he learned the recipe and started serving it at home. The dish eventually spread across the province and took on the name of Kung Pao, named after the man responsible for its widespread popularity. Today, spicy and savoury flavours are crucial elements of Kung Pao dishes.
Learn how to make an appetising Kung Pao beef dish from the comfort of your home! Firstly, heat up the pan and pour in some oil. On the side, mix some MAGGI® CukupRasa™ with beef and coat them in cornflour. Then, stir fry the beef on high heat for about 5 to 10 minutes and set aside on a strainer. In the same pan, add some oil and stir fry ginger, garlic, spring onion, red capsicum, yellow capsicum, cashew nuts and carrots until fragrant. Make the gravy by pouring in MAGGI® Oyster Sauce, black vinegar, thick soy sauce and water and let it simmer. Lastly, thicken the gravy with cornflour and cook for 1 minute — and it’s ready to serve!
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