Kung Pao Beef
Ingredients
- 1 1/2pounds beef sirloinsliced thin (or medium dice)
Marinade:
- 1tablespoon soy sauce
- 2tablespoons sesame oil
- 1teaspoon coarse salt
- 1tablespoon Shaoxing rice wine
- 1large egg whiteslightly beaten
Chili Oil:
- 2tablespoons peanut or corn oil
- 4each dried red chilessplit
- 1tablespoon garlicminced
- 1/2tablespoon gingergrated
- 1teaspoon Szechwan peppertoasted, crushed
Sauce:
- 1tablespoon soy sauce
- 2tablespoons dark soy sauce
- 1tablespoons Shaoxing rice wine
- 1tablespoons Chinese black vinegar
- 1/2tablespoon sugar
- 1/2cup Chinese Chicken Broth
- 2teaspoons cornstarch
vegetables
- 1/3cup peanutsroasted
- 3 tablespoons green onionssliced thin
- 2each green peppermedium dice
- 1 each red peppermedium dice
- 2 stalks celerymedium dice
Yield:
Instructions
For the Marinade
- Combine the soy sauce, sesame oil, rice wine/sherry, egg white and salt.
- Add the beef and stir to coat.
- Marinate for 30 minutes while prepping rest of ingredients.
For the Chili Oil:
- Over medium heat, add oil to a small sauce pan.
- Add the dried chilies and cook until they begin to darken, about 1 minute.
- Add remaining ingredients and continue to cook to infuse the oil. Note: Be careful as to not burn the garlic and ginger. If the garlic is starting to brown take oil off heat. Let rest for to infuse oil.
- Strain the oil and reserve.
For the Sauce:
- Combine soy sauces, rice wine, Chinese vinegar, sugar, chicken broth and cornstarch in a deli and shake to mix up.
Stir-Fry:
- Stir Fry: Heat a wok or saute pan over high heat and coat the pan with chili oil.
- Remove the steak from the marinade and add it to the wok.
- Stir-fry the beef for 2 to 3 minutes until brown.
- Add the scallions, bell peppers and celery and cook another minute or two.
- Add the sauce and stir fry until sauce is thickened slightly. ( if the slurry has settled on the bottom of the container, then give it a quick stir to recombine)
- Sprinkle in the peanuts and stir to coat.
- Serve with steamed rice.
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