Kung Pao Beef

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Boneless beef sirloin
1 tablespoon	15ml	Soy sauce
2 tablespoons	30ml	Sesame oil
1 tablespoon	15ml	Rice wine or sherry
1		Egg white - lightly beaten
1/2 teaspoon	2.5ml	Salt
2 tablespoons	30ml	Peanut or corn oil
4		Dried red chiles - split
1 tablespoon	15ml	Minced garlic
1/2 tablespoon	7.5ml	Grated ginger
1 teaspoon	5ml	Szechwan pepper - toasted, crushed
2		Scallions - cut 1/2" pieces
1		Red bell pepper - cut in pieces
2 tablespoons	30ml	Soy sauce
3 tablespoons	45ml	Rice wine or sherry
2 tablespoons	30ml	Chinese black vinegar or balsamic
1 teaspoon	5ml	Sugar
1 cup	237ml	Chicken broth
1 tablespoon	15ml	Cornstarch - dissolved in
2 tablespoons	30ml	Water
1/3 cup	78ml	Roasted peanuts

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1B25) - from the TV FOOD NETWORK

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