Kung Pao Beef
Ingredients
The beef and vegetables
-
10
ounces
beef tenderloin, sliced
-
3
tablespoons
roasted peanuts
-
6-8
pieces
dried red chilies, seeded and halved
-
3
tablespoons
vegetable oil
-
5
slices
peeled fresh ginger
-
2
cloves
garlic, sliced diagonally
-
1
stalk
scallion, cut into rings
The marinade
-
1
tablespoon
cornstarch
-
2
teaspoons
soy sauce
-
1
tablespoon
Chinese Shaoxing rice wine
-
1
teaspoon
sesame oil
The sauce
-
1 ½
tablespoons
soy sauce
-
1
teaspoon
dark soy sauce
-
2
teaspoons
sugar
-
1
teaspoon
Chinese black vinegar
-
2
tablespoons
water
-
1
teaspoon
cornstarch
Instructions
- Marinate the beef slices with cornstarch, soy sauce, Chinese Shaoxing rice wine, and sesame oil for 20 minutes.
- Mix the sauce ingredients in a bowl and whisk well.
- Heat a frying pan with one tablespoon of oil over medium-high heat and stir-fry the marinated beef until halfway cooked.
- Remove the beef and set aside, then clean the frying pan and heat two more tablespoons of oil.
- Add ginger and garlic slices, stir briefly, then add the dried red chilies.
- Continue stir-frying until the chilies release their aroma, then add the beef slices back in.
- Stir the meat a few times before adding the roasted peanuts.
- Add the sauce mixture and stir constantly until the meat is fully cooked and coated with sauce.
- Serve immediately with chopped scallions on top.
Nutrition Facts (estimated)
Servings
3
Calories
116
Total fat
6g
Total carbohydrates
10g
Total protein
5g
Sodium
887mg
Cholesterol
mg
You might also like