Kung Pao Beef

Total Time: 1 hr 50 mins Preparation Time: 1 hr 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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 (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)

Recipe

• 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.