When Can Babies Eat Kung Pao beef? (8+ Months WHO Safety, Allergens & USDA Nutrients)

A popular and spicy Chinese-American stir-fry, Kung Pao Beef features tender beef, crunchy peanuts, and vibrant vegetables, all tossed in a bold, sweet, sour, and spicy sauce with a hint of Szechuan peppercorns. --- RECIPE --- Servings: 4 Prep Time: 20 minutes Ingredients: - 1 lb beef flank steak, thinly sliced against the grain - 1 tbsp cornstarch - 1 tbsp soy sauce - 3 tbsp vegetable oil (divided) - 1 red bell pepper, diced - 1 green bell pepper, diced - 1/2 cup roasted peanuts - 2 cloves garlic, minced - 1 tbsp fresh ginger, grated - 6-8 dried red chilies (optional, to taste) - For the Sauce: - 1/4 cup chicken broth - 2 tbsp soy sauce - 1 tbsp rice vinegar - 1 tbsp brown sugar - 1 tsp sesame oil - 1 tbsp cornstarch mixed with 2 tbsp water Instructions: 1. In a bowl, toss beef slices with 1 tbsp cornstarch and 1 tbsp soy sauce. Set aside for 15 minutes. 2. In a separate bowl, whisk together all sauce ingredients (broth, soy sauce, vinegar, brown sugar, sesame oil, cornstarch slurry). Set aside. 3. Heat 2 tbsp vegetable oil in a large wok or skillet over high heat. Add beef in batches and stir-fry quickly until browned. Remove and set aside. 4. Add remaining 1 tbsp vegetable oil to the wok. Add red and green bell peppers, stir-fry for 2-3 minutes until tender-crisp. 5. Add garlic, ginger, and dried chilies (if using). Stir-fry for 1 minute until fragrant. 6. Return beef to the wok. Add roasted peanuts. Pour the sauce over everything. Toss constantly for 2-3 minutes until the sauce thickens and coats all ingredients. Serve immediately, often with rice. In Wise Eating: AI Food Tracker, adding a child profile (8 months+) automatically checks every meal and recipe ingredient against WHO infant safety rules, choking hazards, and allergen flags.