Kung Pao Beef & Asian Garlic Chicken Meal Preps!

by Stephanie


This was SO incredibly delicious!!!  BOTH Asian dishes just came out amazing.  And it was really pretty easy… Asian cooking doesn’t have to be as hard as it appears, it’s mostly just certain flavors in the spices and sauces they use that brings everything together.


I’ve never made Kung Pao Beef (or Chicken)… it just always seemed too hard, plus Sirloin is expensive.  I’ve always just made beef stir fry with rice and whatever veggies we had on hand (and my husband loved it)!  But this really took my Asian food repertoire (lol if you could call it that!) to a whole ‘nother level!

And remember, I almost always bulk cook – cook in huge quantities so that it lasts throughout the week (or we have some to freeze if we get tired of it).  It’s just so much more time efficient that way to get all the cooking for the week, done in a few hours ONCE. 😀

Basic Kung Pao Beef Ingredients –

  • 2-3 lbs Sirloin Steak Meat sliced into strips
  • 1 red bell pepper sliced or diced
  • 1/2 a large onion sliced or diced
  • 2-3 garlic cloves
  • 1-2 tsp ginger
  • 1-2 cups dried (or roasted) chopped peanuts (depends on how many you really want throughout the dish)
  • 1 cup of baby corns (canned is fine)
  • 1 cup of bamboo shoots, thinly sliced (canned is super easy and possibly the only way to buy these!)
  • Dried chilies chopped (I used green chilies but usually you want to use red ones)
  • 1 “bunch” of chopped green onions
  • 1-2 cups of Chinese brown sauce (I used just one whole bottle of Panda Express’ Kung Pao Sauce… but typically you can make your own by mixing Oyster sauce and Soy sauce 50:50)
  • A few splashes of Asian Rice Vinegar
  • A few splashes of Sesame Oil (at the end of cooking)

So as you can see, it looks complicated, I promise you once you start getting all of it chopped and prepared, it is super easy to just throw it together to cook it and it’s done very fast depending on how high your heat can get.

I loosely followed this man’s instructions on the cooking part, using my own version of the ingredients.  He is super cute and did it so authentically!  LOL  All that fire!!!!


So in this picture above, it shows the yellow and orange sweet bell peppers.  I was bulk cooking BOTH of these dishes, literally at the same time, so you don’t need those for the Kung Pao.  Those were sliced up for the Asian Garlic Chicken I made (recipe at the end).

I LOVE cooking like this… it’s one of my favorite things to feel like I’m cooking in some restaurant ❤  And the flavors are just insane when you cook stuff like this homemade!  The smells fill your house too, I’ve had guests or family come in, and they immediately said it smelled like a restaurant!  😀  Yay for cooking!  It is just too much fun!


So this is about 3-4 lbs chicken on one side, and 2.5 pounds Sirloin steak strips on the other.  Both can be cooked in a little oil, plus some minced garlic.  Add in the chilies to the Kung Pao (it’s a very spicy dish!) so that the steak absorbs their spicy flavors.

Remove the steak strips into a bowl once they’re done or mostly done cooking (since you’re going to add them back in toward the the end).


And for your Asian Garlic Chicken, add in the sliced up sweet bell peppers and the other 1/2 of your onion used in the Kung Pao Beef.



These pics just show the progression really coming together for both meals.  Honestly the Asian chicken is about done at this point.  I just made a second batch to have even more for throughout the week since the kids would eat this, too.  You’re going to get a nice juice going on in the bottom of the pot/wok.  You want to save that because it’s going to be full of ginger, garlic, rice vinegar, and sweet teriyaki sauce.

Just add the rest of the chopped veggies into the Kung Pao Beef, and cook on high heat (lol or with FIRE like the cute Asian man!) until they get nicely carmelized.  Add in the peanuts of course, and your Kung Pao sauce (whether you choose to make it yourself with oyster sauce and soy, or use a premade version) toward the end.


They look so gorgeous as they cook longer!  YUMMMMM!  😀


This (above) was the end result of the Kung Pao, along with the second batch of chicken cooked to add into the one made right before it.

And then you’ve got not one but TWO awesome tasting Asian dishes to choose from throughout the week!  I was also cooking a ton of rice to go with these meals, just plain white rice with some garlic cloves cooked with it, and some rice vinegar splashed in for Asian flavor.


And there you go!  Meal preps for the entire week for both Kung Pao Beef and Asian Garlic Chicken!  Soooooooo incredibly tasty!!

And here were the ingredients for the Asian Garlic Chicken – it was super easy:

Asian Garlic Chicken Ingredients –

  • 3-4 lbs Chicken breasts, sliced, scored, and chopped into pieces
  • 2-3 garlic cloves minced
  • 1-2 tsp ginger
  • A few splashes of rice vinegar
  • A few splashes of Sesame Oil at the end
  • 1/2 onion chopped or sliced
  • 1 yellow bell pepper (sweet)
  • 1 orange bell pepper (sweet)
  • 1/2 cup to 1 whole cup Teriyaki Sauce or Soy (depending on your taste preference)

And that’s really it!  You cook it all together, first adding the spices in with the raw chicken to cook and form a flavored juice, then add in the peppers and onions and sauce.  Cook until chicken is done, and then you have a wonderfully flavored Asian chicken medley!

Enjoy – I know we definitely are this week!