Special Diet Information
Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.
Lactose
This recipe is safe for those who are lactose intolerant.
Sodium
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use low sodium gluten-free tamari sauce in place of the low sodium soy sauce.
"When it comes to Chinese food I have always operated under the policy that the less known about the preparation the better. A wise diner who is invited to visit the kitchen replies by saying, as politely as possible, that he has a pressing engagement elsewhere."
-Calvin Trillin, Writer
The refrigerator light goes on...
I like spicy food but not too spicy. This is literally the one pepper version and is pretty mild so it’s easy to make this spicier by adding peppers to your desired level of heat.
One way to control how much spiciness is in dishes like this one is to use chili oil. This is widely available now, and very common in Asian markets, but your grocery probably carries it.
Simply replace some of the oil that you use to stir fry with the chili oil. Start slowly at first -- a half teaspoon for two servings may be enough for you (it is for me). Each time you cook use a little more if you want more heat. It’s great to have around and adds the flavor of a spicy chili pepper but you don’t have to take the time to seed and mince.
Sake
Sake is a slightly sweet wine brewed from fermented rice. It is made by combining steamed rice, yeasts and water with koji (a rice that has been cultivated with the mold aspergillus oryzae). The fermented rice is brewed and then processed, filtered and pasteurized. Most sake is aged for at least six months.
There are various grades of sake based on the quality of the wine, as well as the efforts made in the brewing process. Rice is the key to fine sake, as with grapes and fine wine. The better the quality of the rice, the finer the sake. Most Japanese also feel that water is as important to the quality of sake as any other ingredient.
While sake is not aged for very long, those of lesser quality are aged for even shorter periods. Most have an alcohol content between 12% and 16% but alcohol is often added to lesser quality rice wines.
Unlike fine wines, the key to buying a sake is to not buy any that is over a year old. Most that are imported into the U.S. have no added sugar or alcohol, so they are often drier. Ask your wine merchant or at the gourmet market if you are unsure about getting a good product.
Kung Pao Beef
Servings = 4 | Serving size =4 ounces beef with vegetables and rice
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3.
This recipe makes great leftovers.
| 16 ounces | flank steak (cut into 1 inch cubes) |
| 2 tsp | low-sodium soy sauce or gluten-free tamari sauce |
| 2 tsp | sake or sweet white wine |
| 1 tsp | sesame oil |
| 2 tsp | rice vinegar |
| 2 tsp | honey |
| 1 tsp | cornstarch |
| 2 cups | water |
| 1 cup | jasmine rice |
| 1 Tbsp | sesame oil |
| 2 cloves | garlic (minced) |
| 1 | inch ginger root (peeled and minced) |
| 1 small | red chili pepper (seeded and minced) |
| 4 | green onions (cut fine crosswise) |
| 2 Tbsp | rice vinegar |
| 2 Tbsp | low-sodium soy sauce or gluten-free tamari sauce |
| 3/4 cup | water |
| 1/4 cup | dry roasted peanuts (chopped coarsely) |
Place the 2 teaspoons low-sodium soy sauce, sake, 1 teaspoon sesame oil, rice vinegar, honey and cornstarch in a bowl and stir until well blended. Add the flank steak cubes and toss until coated. Place the bowl in the refrigerator.
While the beef is marinating place the water in a medium sauce pan over high heat. When the water boils, stir in the jasmine rice.
Reduce heat to medium-low and simmer, partially covered, for about 25 - 30 minutes.
Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.
After cutting the green onions separate the white and green part.
When the rice is done place a large skillet or wok over high heat. Add the sesame oil and heat for a few moments. Reduce the heat to medium and add the ginger, garlic, chili pepper and the white part of the green onions. Cook for about one minute.
Add the beef and cook for about one minute until browned on the outside.
Add the rice vinegar and soy sauce. Cook the beef, tossing frequently. When the beef is nearly done fold in the green part of the green onion and the 3/4 cup water. Cook for another minute.
Serve over the rice and top with the peanuts.
Nutrition Facts
Serving size = 4 ounces beef with vegetables and rice
Servings = 4
Amount Per Serving
| Calories 459 | Calories from Fat 145 |
| % Daily Value |
| Total Fat 16g | 25% |
| Saturated Fat 4g | 22% |
| Monounsaturated Fat 7g | |
| Trans Fat 0g | |
| Cholesterol 48mg | 16% |
| Sodium 422mg | 18% |
| Total Carbohydrates 45g | 15% |
| Dietary Fiber 2g | 8% |
| Sugars 4g | |
| Protein 31g |
| Vitamin A 3% | Vitamin C 7% |
| Calcium 7% | Iron 26% |
| Vitamin K 33 mcg | Potassium 589 mg |
| Magnesium 62 mg | |