King Pao Beef

Ingredients

• 1/2 medium onion
• 10 pieces small dry chile
• Water
• 1/2 small can black bean sauce
• 1 bottle sweet chili sauce
• 8 ounces tomato paste
• 4 ounces sugar
• Vegetable oil, for frying
• 1 (12-ounce) NY strip steak
• 1 cup potato starch
• 1 bunch scallions, chopped
• 1 bunch cilantro leaves, chopped
• 6 ounces peanuts
• 4 pieces choi sum (baby bok choy may be substituted), steamed

Directions

Roughly chop and saute the onion. Puree in blender with dry chiles and water. Add black bean sauce, sweet chili sauce, and tomato paste and puree. Adjust flavor with sugar. Add water, as needed, to reach desired consistency.

Fill wok with enough oil to fry or poach the beef. Slice the beef into strips and coat lightly with potato starch. Carefully fry in hot oil for 2 minutes.

Add enough sauce to coat meat. Just before plating add scallions, cilantro, and peanuts. Garnish with steamed choi sum.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.