Easy Kung Pao Beef
Tender beef and Asian vegetables with Kung Pao sauce and topped with spicy chili flakes.
Items that work well with this recipe
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$22.00 — available on subscriptionShoulder steak, also known as chuck steak, comes from the front shoulder of the cow and is known for its rich, beefy flavor. It is a budget-friendly cut that can be tough if not cooked properly, often benefiting from marinating or slow cooking methods to enhance tenderness.
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$20.00 — available on subscriptionBeef shank cross cut is a thick, round slice of meat taken from the leg of the cow, featuring a bone in the center. This cut is ideal for slow cooking methods like braising or stewing, as it becomes tender and flavorful when cooked for an extended period, allowing the collagen to break down and enrich the dish.
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$22.00 — available on subscriptionBeef bottom round steak is a lean and tough cut from the rear of the cow, making it best suited for marinating and cooking methods that tenderize the meat, such as grilling or slow cooking. It is often sliced thinly against the grain for serving, and is commonly used in dishes like tacos and stir-fry.
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$22.00 — available on subscriptionChuck blade steak is a cut of beef that comes from the shoulder area of the cow, known for its rich flavor and tenderness when cooked properly. It is often used for grilling or slow cooking and is considered an economical choice compared to more expensive cuts.
