Kung Pao Beef

Kung Pao Beef

Serves 4
Ingredients:
  • 1 ½ lbs. boneless beef sirloin, sliced thin
Marinade:
  • 1 tablespoon soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon Shao Xing Rice Wine
  • 1 each egg white, lightly beaten
  • ½ teaspoon salt
Chili Oil:
  • 2 tablespoons peanut or corn oil
  • 4 each dried red chiles, split
  • 1 tablespoon garlic, minced
  • ½ tablespoon ginger, grated
  • 1 teaspoon Szechwan pepper, toasted, crushed
  • 2 each scallions, cut 1/2″ pieces
  • 1 each red bell pepper, cut in pieces
Sauce:
  • 1 tablespoons soy sauce
  • 2 tablespoons rice wine or sherry
  • 1 tablespoons Chinese black vinegar
  • ½ teaspoon sugar
  • ½ cup Chinese Chicken Broth
  • 1 teaspoons cornstarch, dissolved in
  • 1 tablespoon water
Garnish:
  • ⅓ cup raw peanuts, roasted
Method::
  1. Make the Marinade: Combine the soy sauce, sesame oil, rice wine/sherry, egg white and salt.
  2. Add the beef and stir to coat.
  3. Marinate for 1 hour.
  4. Make chili oil: Over medium heat, add oil to a small sauce pan.
  5. Add the chilies and cook until they begin to darken.
  6. Add the garlic, ginger and Szechwan pepper; continue to cook to infuse the oil.
  7. Strain the oil and reserve.
  8. Make the sauce: Combine soy sauce, rice wine, Chinese vinegar, sugar and chicken broth.
  9. Stir Fry: Heat a wok over high heat and coat the pan with chili oil.
  10. Remove the steak from the marinade and add it to the wok.
  11. Stir-fry the beef for 3 minutes until brown.
  12. Add the scallions and bell pepper and cook another minute.
  13. Dissolve the cornstarch slurry and add it to the sauce, stirring, to thicken. Sprinkle in the peanuts and stir to coat.
  14. Serve with steamed rice.