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Kung Pao Beef Tostada


6" Red Corn 7 oz.
Kung Pao Beef Tostada

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Original Recipe Serves 12
Prep Time 15 min
Cooking Time 15 min


12 each  6" Red Corn Tortillas (10611)  
1 1/2 lbs.  Flank Steak , pounded thin 
1 1/2 cups Flank Steak Marinade , see related recipe   
 Vegetable Oil , as needed 
6 oz.  Green Peppers , diced 
6 oz.  Red Pepper , diced 
6 oz.  Onion , diced 
24 oz. Kung Pao Sauce, see related recipe   
24 oz.  Udon Noodles , cooked 
6 oz.  Carrots , shreds , quick pickled 
6 oz.  Radishes , shreds , quick pickled 
6 oz.  Peanuts , toasted 
 Scallions , thinly sliced , as needed 


1.) Combine flank steak and marinade and allow to marinate overnight, under refrigeration.

2.) Thinly slice the beef, and combine peppers with onions. Preheat deep fryer to 350°F.

3.) To serve: Pre-heat a deep-fryer to 350°F and fry a tortilla for approximately 30-40 seconds or until bubbling stops and desired color is achieved. Drain onto paper towels. In a hot wok with vegetable oil, add 1½ oz. peppers and onion mixture, and 2 oz. sliced beef. Sauté until meat is cooked through and vegetables have softened. Add Kung Pao sauce and 2 oz. noodles, and simmer until slightly thickened. Top the tortilla with the stir fry mixture. Finish the dish with ½ oz. each pickled carrots, pickled radish, and peanuts. Garnish with scallions and serve.

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