Kung Pao Beef

Kung Pao Beef
Yield
4servings
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
  1. Combine the soy sauce, sesame oil, rice wine/sherry, egg white and salt.
  2. Add the beef and stir to coat.
  3. Marinate for 30 minutes while prepping rest of ingredients.
For the Chili Oil:
  1. Over medium heat, add oil to a small sauce pan.
  2. Add the dried chilies and cook until they begin to darken, about 1 minute.
  3. 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.
  4. Strain the oil and reserve.
For the Sauce:
  1. Combine soy sauces, rice wine, Chinese vinegar, sugar, chicken broth and cornstarch in a deli and shake to mix up.
Stir-Fry:
  1. Stir Fry: Heat a wok or saute pan over high heat and coat the pan with chili oil.
  2. Remove the steak from the marinade and add it to the wok.
  3. Stir-fry the beef for 2 to 3 minutes until brown.
  4. Add the scallions, bell peppers and celery and cook another minute or two.
  5. 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)
  6. Sprinkle in the peanuts and stir to coat.
  7. Serve with steamed rice.