My Yummly Page!

Yum

Friday, March 28, 2014

How to make Kung Pao Beef

Yum
Ingredients
  • 2lbs - Top Sirloin Steak (cut into bite size pieces)
  • 3 - Carrots (cut into small cubes)
  • 3 - Celery Stalks (cut into small cubes)
  • 1 - Bell Pepper (cut into small cubes)
  • 1 Cup - Roasted Unsalted Peanuts
  • 4 TBS  - Cooking Oil
  • 1 TBS Corn starch + 2 TBS water = Corn Starch Slurry

Sauce

  • 2 TBS - Shaoxing Chinese Cooking Wine
  • 1 TBS - Sesame Oil
  • 1 TBS  - Minced Garlic
  • 1 TBS - Mince Ginger
  • 2 TBS - Sambal Oelek
  • 1.5 Cups - Chicken Broth
  • 3 TBS - Lite Soy Sauce
  • 2 TBS - Oyster Sauce
  • 1 tsp - Sugar


Sauce Instructions
  • In a medium sauce pan over medium heat add sesame oil, garlic and ginger and cook until just fragrant.
  • Add remaining ingredient to sauce pan, bring to a boil and simmer for 5 minutes. Then set aside

Instructions 
  • Add cooking oil to a hot wok over high heat and stir fry steak in small batches for 2-3 minutes just for color.
  • Once all of the beef is browned, add it all back into the hot wok.
  • Add carrots and stir fry for one minute.
  • Add celery, onion, bell pepper, peanuts and stir fry 2-3 minutes.
  • Add sauce and bring to a boil.
  • Stir in corn starch slurry. 
  • Continue cooking and stirring until the sauce has thickened 1-2 minutes.
Enjoy!

No comments:

Post a Comment