Kung Pao Beef

Name: Kung Pao Beef
Prep time: 1 h 8 min
Cook time: 1 h 8 min
Total time: 1 h 8 min
Yield: 4
Cuisine: Global
Ingredients: 680 grams boneless beef sirloin; 2 Tbsps Chinese black vinegar or balsamic; 237 milliliters chicken broth; 2 Tbsps peanut or corn oil; 1 Tbsp cornstarch, dissolved in 2 tablespoons water; 1 egg white, lightly beaten; 1 Tbsp minced garlic; 1 Tbsps grated ginger; 1 teaspoon Szechwan pepper, toasted and crushed; 1 red bell pepper, cut in pieces; 4 dried red chiles, split; 1 Tbsp rice wine or sherry; 3 Tbsps rice wine or sherry; 79 milliliters roasted peanuts; 1 teaspoons salt; 2 scallions, cut in 1/2-inch pieces; 2 Tbsps sesame oil; 1 Tbsp soy sauce; 2 Tbsps soy sauce; 1 teaspoon sugar

Kung Pao Beef is a gluten free and dairy free recipe with 4 servings. One serving contains 492 calories, 45g of protein, and 26g of fat. This recipe covers 33% of your daily requirements of vitamins and minerals. It works well as a rather expensive main course. Head to the store and pick up sugar, ginger, bell pepper, and a few other things to make it today.

Instructions

Trim fat from the steak and cut into 1-inch cubes.

Ingredients you will need

Steak

Combine the soy sauce, sesame oil, rice wine/sherry, egg white and salt in a glass bowl.

Ingredients you will need

Sesame Oil

Egg Whites

Rice Wine

Soy Sauce

Sherry

Salt

Equipment you will use

Bowl

Add the beef and stir to coat. Marinate for 1 hour, covered in the refrigerator.

Ingredients you will need

Beef

Place peanut/corn oil in a wok, swirling to coat the sides, and place over high heat.

Ingredients you will need

Corn Oil

Peanuts

Equipment you will use

Wok

Add the chilies and cook until they begin to darken.

Ingredients you will need

Chili Pepper

Add the garlic, ginger and Szechwan pepper; continue to cook to infuse the oil.

Ingredients you will need

Garlic

Ginger

Pepper

Cooking Oil

Add the scallions and bell pepper.

Ingredients you will need

Bell Pepper

Green Onions

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.

Ingredients you will need

Chicken Broth