Kung Pao Beef
Serves: 5
Fredy Murphy
1 January 1970
Based on User reviews:
62
Spice
53
Sweetness
46
Sourness
44
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
680 g
Beef Sirloin (boneless)2 tbsps
Soy Sauce2 tbsps
Sesame Oil3 tbsps
Rice Wine1 tsp
Salt2 tbsps
Peanut1 tbsp
Garlic (minced)1 tbsp
Ginger (grated)2 tbsps
Black Vinegar (chinese)1 tsp
Sugar1 cup
Chicken Broth1 cup
Roasted PeanutDirections:
1
Trim fat from the steak and cut into 1-inch cubes
2
Combine the soy sauce, sesame oil, rice wine/sherry, egg white and salt in a glass bowl
3
Add the beef and stir to coat
4
Marinate for 1 hour, covered in the refrigerator
5
Place peanut/corn oil in a wok, swirling to coat the sides, and place over high heat
6
Add the chilies and cook until they begin to darken
7
Add the garlic, ginger and Szechwan pepper; continue to cook to infuse the oil
8
Add the scallions and bell pepper
9
Remove the steak from the marinade and add it to the wok
10
Stir-fry the beef for 3 minutes until brown
11
Blend in soy sauce, rice wine, Chinese vinegar, sugar and chicken broth
12
Dissolve the cornstarch slurry and add it to the sauce, stirring, to thicken
13
Sprinkle in the peanuts and stir to coat
14
Serve over rice