Chinese and Mexican. Arguably two of the most popular cuisines around. So naturally, when it comes to fusing flavors, they have to go together! I decided to do a variation of the most delicious dishes from each world – quesadillas from Mexico and wontons from China. And just to add in the flip-flop, I made Kung Pao quesadillas and guacamole wontons.
This recipe can actually nixes the quesadilla part and makes for an awesome Kung Pao beef (or chicken or pork! Whatever you desire to use the marinade on!) Most of these ingredients I already had lying around the fridge. And while I used steak, feel free to use whatever beef or protein you’d like to customize your quesadilla.
Mix together the soy sauce, sugar, gochujang, hoisin, egg white, water, cornstarch, garlic, ginger, jalapeno, and peanuts. Then pour over the sliced beef and let marinade for at least 30 minutes – preferably an hour or more (even over night is better to make the meat more tender). Heat a few tablespoons of sesame oil in a wok or large pan over medium high heat. Saute the veggies until tender.
Add in the meat and marinade.
You’ll want to be sure to start off the cooking of the meat by stirring constantly, until the egg whites have firmed up a bit and the sauce is sticking sufficiently to everything.
Once the sauce is beginning to thicken, let the meat brown on each side until it is no longer raw. I prefer my meat a little pink in the middle. And admittedly, since I actually used some beef chuck (or stewing beef), my beef was a little thicker than I would have liked. I recommend using strip steak or another, thinner cut.
Remove your kung poa’d beef from the wok and let cool for a few minutes. Then in a large, flat skillet over medium heat, toss in a tortilla and cover half with the beef mix and then some cheese. Quickly fold over the top and either press down firmly with a spatula or another pan, then flip after about 1-2 minutes. Cook for an additional 1-2 minutes or until tortilla is crispy to your liking! Serve alongside guacamole wontons and enjoy!
Kung Pow Quesadillas
- 16 oz steak thinnly sliced
- ½ cup red onion chopped
- ¼ cup carrots julienned
- ½ cup broccoli chopped
- 3 tablespoon gochujang or chile paste
- 4 cloves garlic minced
- 1 jalapeno seed & chopped
- 3 tablespoons hoisin sauce
- 4 tablespoons peanuts
- 4 tablespoons sugar
- 1 egg white
- ¼ cup soy sauce
- ¼ cup water
- 3 tablespoons cornstarch + 3 tablespoons water
- 2 tablespoons green onion chopped
- 1 teaspoon red pepper flakes
- 4 tablespoons sesame oil for frying
- ½ cup cheddar cheese
- salt & pepper, to taste
- Begin by mixing together the soy sauce, sugar, gochujang, hoisin, egg white, water, cornstarch, garlic, ginger, jalapeno, red pepper flakes, green onions, and peanuts. Add the beef to the marinade and let rest for at least 30 minutes or overnight (in the refrigerator).
- Chop and julienne the veggies. In a large wok over medium high heat, add the sesame oil then the veggies, and saute until the broccoli is beginning to turn tender and the other veggies are just browning.
- Pour in the beef and marinade into the wok. Stir constantly until the sauce has set. Let the beef brown on each side or cooked to desired doneness. Remove wok from heat when the meat is cooked through. Season with salt and pepper.
- In a large, flat, skillet, spray with oil, then place a tortilla into the pan. Cover one side with the beef mix and then cheese. Fold over the tortilla and use a spatula or another pan to hold the side down until the cheese secures it in place. Flip and let cook an additional 1-2 minutes or until tortilla reaches desired crispiness.
- Serve alongside guacamole wontons and enjoy!