Kung Po Beef with Fried Rice

You will need one wok or deep-sided pan and a second pan for the rice.


  • 170 g rump steak (trimmed and thinly sliced)
  • 0.25 tsp salt
  • 0.50 an egg white
  • 1 tsp corn flour
  • 1 tblsp light soy sauce
  • 2 tblsp vegetable oil
  • 2 tblsp roasted peanuts/cashews
  • 0.25 tsp chilli flakes
  • 4 spring onions (chopped, green parts only)
  • 1 clove garlic (crushed and finely sliced)
  • thumb-sized piece of root ginger (peeled and finely sliced, about 10 slices)
  • 0.50 red pepper (thinly sliced)
  • 0.50 tsp whole peppercorns, cracked
  • for the sauce:
  • 1 tblsp soy sauce
  • 100 ml chicken stock
  • 1-2 tsp sugar
  • 1 tsp tomato ketchup
  • 1 tsp cornflour
  • 1 tsp sesame oil (optional)
  • for the rice:
  • 8 oz cooked basmati rice (cold)
  • 0.50 tsp soy sauce (or to taste)
  • 1 egg


  1. You will need one wok or deep-sided pan and a second pan for the rice.
  2. Combine salt, egg white, soy sauce and cornflour in a bowl and mix well with a fork or whisk. Add the sliced beef and coat well with the mixture. Set aside to marinate.
  3. Blend all sauce ingredients in another bowl and set aside. Add 1tbsp vegetable oil to a heated wok and stir fry beef until it loses its pink colour (1-2 mins). Remove beef from wok and set aside.
  4. Add remaining oil to the same wok. Toss the peanuts, red peppers, garlic, chilli flakes, ginger and cracked peppercorns into the wok and cook for 1-2 minutes.
  5. Add the combined sauce ingredients and cook until heated through and sauce has thickened.
  6. Return beef to the wok and stir fry on high heat for about 30 seconds.
  7. Finally, add the chopped spring onion and stir through. Serve with fried rice.
  8. For the rice, heat the pan on a high heat. Add a little vegetable oil. Add the cold rice and heat through, stirring all the while. Season with a little soy sauce.
  9. When rice is good and hot make a well in the centre. Add the egg into the well and stir through the rice until the egg is well cooked and mixed through the rice.


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