Full Recipes:
1. Kung Pao Beef
For the Beef Marinade:
1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
1 tablespoon soy sauce
1 tablespoon Shaoxing wine
1 teaspoon cornstarch
1 teaspoon sesame oil
For the Stir-Fry:
2 tablespoons vegetable oil
8-10 dried red chilies
3 cloves garlic, minced
1-inch piece of ginger, minced
1 red bell pepper, sliced
half yellow onion, sliced
1/4 cup roasted peanuts
2 green onions, chopped
For the sauce:
2 tablespoons soy sauce
1 tablespoon dark soy sauce
1 tablespoon rice vinegar
1 tablespoon hoisin sauce
1 tablespoon sugar
1/4 cup water
1 teaspoon cornstarch
Instructions:
Marinate the Beef:
In a bowl, combine the sliced beef with soy sauce, Shaoxing wine, cornstarch, and sesame oil. Mix well and let it marinate for at least 15 minutes while you prepare the other ingredients.
Prepare the Sauce:
In a small bowl, whisk together soy sauce, dark soy sauce, rice vinegar, hoisin sauce, sugar, water, and cornstarch until smooth. Set aside.
Cook the Beef:
Heat 1 tablespoon of oil in a large wok or skillet over high heat. Add the marinated beef in a single layer and sear for 1-2 minutes on each side until browned but not fully cooked through. Remove from the pan and set aside.
Stir-Fry the Aromatics:
Add the remaining oil to the same pan. Toss in the dried chilies and stir for 20 seconds add the garlic, onion, ginger, and bell peppers. Stir-fry for 1-2 minutes until the peppers are slightly tender but still crisp.
Combine Everything:
Return the beef to the pan. Pour in the prepared sauce and stir well to coat everything evenly. Cook for another 1-2 minutes until the sauce thickens and the beef is cooked through.
Finish:
Stir in the roasted peanuts and chopped green onions. Give it a final toss.
Serve:
Serve hot with steamed rice or fried rice.
2. Crispy Chilli Beef
500g flank steak or sirloin, thinly sliced
1/2 cup cornstarch
1 red bell pepper, sliced
1 red chili, sliced
2 cloves garlic, minced
1-inch piece of ginger, minced
1 red chili, finely chopped
Half white onion, sliced
2 stalks Green onion, sliced
Oil for frying
Marinade:
2 tbsp soy sauce
1/2 tbsp sesame oil
1 garlic clove, finely grated
Sauce:
2 tbsp soy sauce
1 tbsp rice vinegar
1/4 cup sweet chili sauce
2 tbsp honey
1 tbsp Chinese Shaoxing wine
Instruction:
Combine the beef with the marinade ingredients, let it marinate for 10 minutes.
Add cornstarch to a shallow bowl and dredge the marinated beef in the cornstarch, ensuring each piece is well-coated.
Heat vegetable oil in a large skillet over medium-high heat. Fry the beef in batches for 2-3 minutes per side, until crispy and golden brown. Remove and set aside on a paper towel-lined plate.
In a separate skillet, add tablespoon of oil. Add the garlic, ginger, red chili chopped and sliced , white onion, bell peppers and green onion. Stir-fry for 2-3 minutes until fragrant and the peppers have softened slightly.
In a small bowl, whisk together sweet chili sauce, soy sauce, honey, shaoxing wine and rice vinegar. Pour the sauce into the skillet, and stir to coat the peppers evenly.
Return the crispy beef to the skillet, tossing everything together to ensure the beef is coated in the sauce. Add chili flakes if you want extra heat.
Serve hot over steamed rice or noodles.
3. Mongolian Beef
Marinade:
2 lbs flank or sirloin steak
1 tbsp baking soda
2 tbsp cornstarch
1 tsp kosher salt
2 tbsp olive oil
2 tsp soy sauce
1 tsp mirin
Sauce:
2 tbsp oyster sauce
1 tbsp hoisin sauce
2 tbsp soy sauce
2 tbsp brown sugar
6 cloves of garlic minced
2 tsp minced ginger
green onion for garnish
1/4 cup vegetable oil for frying
Instructions:
Slice the steak into cube slices and set aside.
In a bowl, combine the baking soda, cornstarch, kosher salt
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