Ingredients: |
Ingredients: 1 1/2 lbs of boneless beef sirloin
1 Tbsp soy sauce
2 Tbsp sesame oil
1 Tbsp rice wine or sherry
1 egg white, lightly beaten
1/2 tsp salt
2 Tbsp peanut or corn oil
4 dried red chilies, split
1 Tbsp minced garlic
1/2 Tbsp grated ginger
1 tsp Szechwan pepper, toasted and crushed
2 scallions, cut in 1/2 inch pieces
1 red bell pepper, cut in pieces
2 Tbsp soy sauce
3 Tbsp rice wine or sherry
2 Tbsp balsamic vinegar
1 tsp sugar
1 cup chicken broth
1 Tbsp cornstarch, dissolved in 2 Tbsp water
1/3 cup roasted peanuts
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Directions: |
Directions:1. Trim fat from steak and cut into 1 inch cubes. Combine the soy sauce, sesame oil, rice wine, egg white and salt in a glass bowl or zip lock bag. Add the beef and mix to coat the meat. Marinate for 1 hour covered in the refrigerator.
2. Place peanut or corn oil, in a wok, swirling to coat the sides of the wok 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 oil. Add the scallions and bell pepper. Remove the steak from the marinade and add to the wok. Sitr-fry the beef for 3 minutes until brown. Blend in soy sauce, rice wine, balsamic 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. |
This recipe for Kung Pao Beef is from