I like spicy dishes. Kung Pao is one of my favorites when I eat out at a Chinese restaurant. But, I eat so much chicken at home, I decided to try to make this one with ground beef. Took me a few tries to get the heat right, and with 3 habanero added to the garlic and ginger, I had what I wanted. Of course, then the sauce needed tweaking. My mom gave me some Sichuan peppercorns, and I tried again with orange juice concentrate adding the sweetness I wanted without the addition of white sugar. It is no way a Chinese or Mexican dish, just something I created inspired by a lot of the meals I eat out. Plus, I hate doing dishes, so I try to make this without the standard, cook and set aside method in most stir fry recipes. I like the build in the pan method instead.
This recipe made approximately 6 meals. Since I use a standard 1lb beef portion you an easily buy without having to package up the extra, it means there are lots of leftovers for the freezer.
This recipe made approximately 6 meals. Since I use a standard 1lb beef portion you an easily buy without having to package up the extra, it means there are lots of leftovers for the freezer.
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Ingredients
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I don't keep chopped peanuts lying around, so when I make this dish, I pull out a mini chopper, add some salted and roasted peanuts and pulse until they are finely chopped, looking like a chunky graham cracker crumbs.
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Packaging the Leftovers, and Reheating
- I like to add about 6 oz of rice to the bottom of the bowl. Top with about 8oz of the beef mixture, and some of the chopped peanuts. I let the bowl cool down before I add to my freezer, making sure I label and date the top of the container.
NOTE: If using a dense rice like Calrose, make a hole in the middle of the rice dish, or use a flat divided container to separate the rice and meat mixture for more even reheating. - I've found that the rice bowls defrost more slowly than other dishes. 24 hours in advance, pull out a container into the fridge to let it thaw out. If you forget, like I often do, you will want to use the defrost setting on the microwave before reheating.
- At work, I pop the top of the container to allow the steam to escape, but leave the lid in place for splatter, and microwave for about 3-4 minutes. Check the center of the meal by pushing the backside of your utensil into the mix. If it comes out cold still, you need more time.
- I will often bring a fresh component for the next day in a smaller container, like a lime wedge, some scallions, pickled vegetables like bean sprouts, or a handful of cilantro. Add to your plate after reheating in the microwave so it doesn't wilt. Experiment with options you like. Variety will help keep you from being bored.
last updated 11/18/2020