Kung Pao Beef

Marinated sirloin stir-fried with an impressive collection of peppers, onions and peanuts. Classic Chinese dish is perfect served alone, or over white rice or noodles.

Ingredients -

1-1/2 pounds Boneless Beef Sirloin, trimmed and cut into 1-inch cubes
1 tablespoon Soy Sauce
2 tablespoons Sesame Oil
1 tablespoon Rice Wine or Sherry
1 Egg White, lightly beaten
1/2 teaspoon Coarse 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 Green Onions, cut in 1/2-inch pieces
1 Red Bell Pepper, cut in pieces
2 tablespoons Soy Sauce
3 tablespoons Rice Wine
2 tablespoons Chinese Black Vinegar
1 teaspoon Sugar
1 cup Chicken Broth
1 tablespoon Cornstarch, dissolved in 2 tablespoons Water
1/3 cup Roasted Peanuts

Preparation:

1. In glass bowl, combine soy sauce, sesame oil, rice wine or sherry, egg white and coarse salt. Stir to combine

2. Add sirloin to marinade. Cover and refrigerate 1 hour.

3. Heat wok over high heat. Add peanut oil. Swirl to coat sides of wok.

4. Add dried red chiles. Stir-fry until the begin to darken.

5. Add garlic, ginger, and Szechuan pepper to wok. Stir fry 1 minute to infuse flavors into the oil.

6. Add green onions and red bell pepper.

7. Remove steak from marinade and add to wok. Stir-fry beef 3 minutes.

8. Quickly stir in soy sauce, rice wine, Chinese black vinegar, sugar and chicken broth.

9. Stir the cornstarch and water. Add to wok. Stir and cook until sauce thickens.

10. Stir in peanuts. Serve over rice.

Cooking Tips

Bok Choy

Bok choy is readily available and can be found in most supermarkets. Choose firm, crisp stalks and unblemished leaves.

Cooking Tips

Chili Oil

Chili oil is used as a condiment as well as a seasoning.

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