Beef Dishes
Kung Pao Beef
- China
The dish is popular both within China and in westernised Chinese cuisine in North America. Kung Pao chicken starts off with fresh, moist, unroasted peanuts or cashew nuts.
Ingredients
- 1 lb. Beef boneless sirloin or flank steak
- 1 tablespoon Vegetable oil
- 2 teaspoon Cornstarch
- 1/2 teaspoon Salt
- 1 dash white pepper
- 2 Hot green chilies
- 2 Green onions (with tops)
- 1 Red bell pepper
- 2 tablespoons Vegetable oil
- 2 teaspoon Finely chopped garlic
- 1 teaspoon Finely chopped ginger root
- 2 tablespoon Brown bean sauce
- 1/2 cup Diced canned bamboo shoots
- 1 teaspoon Sugar
- 1/2 cup Skinless raw peanuts, roasted
Directions
- Trim fat from beef steak; cut beef into 3/4-inchcubes. Toss beef, 1 tablespoon oil, the cornstarch,salt and white pepper in glass or plastic bowl. Coverand refrigerate 30 minutes.
- Cut chilies into thin slices (remove seeds andmembrane if desired). Cut onions diagonally into1-inch pieces. Cut bell pepper into 3/4 inch squares.Heat 12-inch skillet or wok until very hot. Add 2tablespoons oil; rotate skillet to coat bottom. Addbeef; stir-fry 2 minutes or until beef is brown.Remove beef from skillet.
- Heat skillet until very hot. Add 2 tablespoons oil;rotate skillet to coat bottom. Add chilies, garlic,ginger root, bean sauce and bamboo shoots; stir-fry 1minute. Add beef, bell pepper and sugar; stir-fry 1minute. Stir in onions. Sprinkle with peanuts.
