Kung Pao Beef

Prep Time: 1 Minutes

Cook Time: 20 Minutes

Ready In: 21 Minutes

Servings: 4

This is a very popular dish on most Chinese restaurant menus, but is not always made the same from one restaurant to another. I think this is a GREAT recipe of mine.

Ingredients:

1 1/2 lbs boneless beef sirloin

1 tablespoon soy sauce

2 tablespoons sesame oil

1 tablespoon rice wine or 1 tablespoon sherry wine

1 egg white (lightly beaten)

1/2 teaspoon garlic granules

1/2 teaspoon ground black pepper

1/2 teaspoon salt

2 tablespoons peanuts or 2 tablespoons corn oil

1 tablespoon minced garlic

1/2 tablespoon grated ginger

2 scallions (cut into 1/2” pieces)

1 red bell pepper (cut into pieces)

2 tablespoons soy sauce

3 tablespoons rice wine or 3 tablespoons sherry wine

2 tablespoons balsamic vinegar

2 tablespoons sesame oil

1 teaspoon sugar

1 cup chicken broth

1 tablespoon cornstarch (dissolved in 2 tbl. water)

1/4 cup roasted peanuts

1/4 cup cashew nuts

1 small onion (cubed & segments separated)

2 tablespoons brown bean sauce

1 (8 ounce) can bamboo shoots

rice (optional)

Directions:

1. Trim any fat from the steak & cut the beef into 1 inch pieces.
2. Combine the marinade ingredients in a bowl.
3. Add the beef & stir to coat.
4. Cover the bowl with plastic wrap & marinate in the refrigerator for 1 hour.
5. Place the peanut oil or corn oil in a wok, swirling to coat the sides, & place over high heat.
6. Add the garlic & ginger & continue to cook to infuse the oil.
7. Add the scallions & bell pepper.
8. Remove the beef from the marinade & add it to the wok.
9. Stir-fry the beef for 3 minutes until brown.
10. Blend in soy sauce, rice wine or sherry, balsamic vinegar, sugar, sesame oil, brown bean sauce, bamboo shoots & chicken broth.
11. Dissolve the cornstarch slurry & add it to the wok, stirring to thicken.
12. Sprinkle in the peanuts & cashews & stir until everything is well coated. Serve over steamed rice if desired.

By RecipeOfHealth.com