Kung Pao Beef (or Chicken) |
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Prep Time: 37 Minutes Cook Time: 0 Minutes |
Ready In: 37 Minutes Servings: 2 |
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I made this recipe for the first time tonight and it was delectable. My husband liked it so much that he requested it as a weekly dish, and I wholeheartedly agree. It's a wonderful recipe that allows for variety, by alternating between beef and chicken. It also comes together so quickly; the cooking time is only 5 minutes or so. Please note that the prep time includes the marinating time. Something a little different and a little exotic. Ingredients:
1 lb sirloin steak, cut into cubes (see note below) |
1 teaspoon olive oil |
2 teaspoons cornstarch |
1/8 teaspoon pepper |
2 ounces diced green chilies |
1 red pepper, cut into squares or slices |
2 -3 scallions, cut into 1 inch pieces |
1/2 cup canned diced bamboo shoot |
2 cloves garlic, minced or chopped |
1 teaspoon ginger |
1 teaspoon sugar |
1 tablespoon hot chili oil (or more, for added spiciness) |
3 dashes hot sauce (optional) |
2 tablespoons olive oil |
1/2 cup peanuts |
Directions:
1. Note: You may also use beef stew meat but make sure that it is a high quality meat.
2. Place beef in bowl and sprinkle with 1 tsp olive oil, cornstarch, and pepper. Toss well.
3. Cover and place in fridge for at least 30 minutes before cooking.
4. Heat 1 tbs olive oil in electric skillet or wok on high heat.
5. Add beef and and stir fry until meat is brown (about 2 minutes).
6. Remove beef.
7. Add 1 tbs olive oil to skillet and then add scallions, bell pepper, bamboo shoots, garlic, ginger, sugar, and green chiles.
8. Stir fry for 1 minute or so.
9. Add beef, hot chile oil, and hot sauce, and stir well.
10. Allow to heat thru.
11. Sprinkle with peanuts and stir just before serving.
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