Kung Pao Beef
- 1 1/2 pounds boneless beef sirloin
- 1 tablespoon soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon rice wine or sherry
- 1 egg white, lightly beaten
- 1/2 teaspoon salt
- 2 tablespoons peanut or corn oil
- 4 dried red chiles, split
- 1 tablespoon minced garlic
- 1/2 tablespoon grated ginger
- 1 teaspoon Szechwan pepper, toasted and crushed
- 2 scallions, cut in 1/2-inch pieces
- 1 red bell pepper, cut in pieces
- 2 tablespoons soy sauce
- 3 tablespoons rice wine or sherry
- 2 tablespoons Chinese black vinegar or balsamic
- 1 teaspoon sugar
- 1 cup chicken broth
- 1 tablespoon cornstarch, dissolved in 2 tablespoons water
- 1/3 cup roasted peanuts
Trim fat from the steak and cut into 1-inch cubes. Combine the soy sauce, sesame oil, rice wine/sherry, egg white and salt in a glass bowl. Add the beef and stir to coat. Marinate for 1 hour, covered in the refrigerator.
Place peanut/corn oil in a wok, swirling to coat the sides, and place over high heat. Add the chilies and cook until they begin to darken. Add the garlic, ginger and Szechwan pepper; continue to cook to infuse the oil. Add the scallions and bell pepper. Remove the steak from the marinade and add it to the wok. Stir-fry the beef for 3 minutes until brown. Blend in soy sauce, rice wine, Chinese vinegar, sugar and chicken broth. Dissolve the cornstarch slurry and add it to the sauce, stirring, to thicken. Sprinkle in the peanuts and stir to coat. Serve over rice.
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