Kung Pao Beef

Recipe by Alan Leonetti
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READY IN: 1hr 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Trim any fat from the steak & cut the beef into 1 inch pieces.
  • Combine the marinade ingredients in a bowl.
  • Add the beef & stir to coat.
  • Cover the bowl with plastic wrap & marinate in the refrigerator for 1 hour.
  • Place the peanut oil or corn oil in a wok, swirling to coat the sides, & place over high heat.
  • Add the garlic & ginger & continue to cook to infuse the oil.
  • Add the scallions & bell pepper.
  • Remove the beef from the marinade & add it to the wok.
  • Stir-fry the beef for 3 minutes until brown.
  • Blend in soy sauce, rice wine or sherry, balsamic vinegar, sugar, sesame oil, brown bean sauce, bamboo shoots & chicken broth.
  • Dissolve the cornstarch slurry & add it to the wok, stirring to thicken.
  • Sprinkle in the peanuts & cashews & stir until everything is well coated. Serve over steamed rice if desired.
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