1. Kung Pao Beef
Marinade Ingredients:
1 lb flank or sirloin steak, thinly sliced against the grain
1 tbsp soy sauce
1 tbsp Shaoxing wine
1 tsp cornstarch
1 tsp sesame oil
Stir-Fry Ingredients:
2 tbsp vegetable oil
8–10 dried red chilies
3 cloves garlic, minced
1-inch piece of ginger, minced
1 red bell pepper, sliced
½ yellow onion, sliced
¼ cup roasted peanuts
2 green onions, chopped
Sauce Ingredients:
2 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp rice vinegar
1 tbsp hoisin sauce
1 tbsp sugar
¼ cup water
1 tsp cornstarch
How to Make It:
1. Marinate the Beef:
Mix the sliced beef with soy sauce, Shaoxing wine, cornstarch, and sesame oil. Let it sit for 15 minutes while prepping the rest.
2. Make the Sauce:
In a small bowl, whisk all sauce ingredients together until smooth. Set aside.
3. Sear the Beef:
Heat 1 tbsp of oil in a hot wok or skillet. Add the marinated beef in a single layer. Sear each side for 1–2 minutes until browned. Remove and set aside.
4. Stir-Fry the Veggies:
In the same pan, add the remaining oil. Toss in dried chilies and stir for 20 seconds. Add garlic, ginger, onion, and bell pepper. Stir-fry for 1–2 minutes until just tender.
5. Combine and Finish:
Return the beef to the pan. Pour in the sauce, stirring well to coat everything. Let it cook for 1–2 more minutes until thickened. Add peanuts and green onions. Toss once more.
6. Serve:
Best served hot over steamed rice.
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2. Crispy Chilli Beef
Beef & Marinade:
1 lb flank or sirloin steak, thinly sliced
2 tbsp soy sauce
½ tbsp sesame oil
1 clove garlic, finely grated
½ cup cornstarch
Vegetables & Aromatics:
1 red bell pepper, sliced
1 red chili, sliced
2 cloves garlic, minced
1-inch piece of ginger, minced
1 red chili, finely chopped
½ white onion, sliced
2 green onions, sliced
Oil for frying
Sauce Ingredients:
2 tbsp soy sauce
1 tbsp rice vinegar
¼ cup sweet chili sauce
2 tbsp honey
1 tbsp Shaoxing wine
How to Make It:
1. Marinate the Beef:
Mix beef with soy sauce, sesame oil, and garlic. Let it marinate for 10 minutes.
2. Coat & Fry:
Toss the marinated beef in cornstarch until evenly coated. Heat oil in a pan and fry the beef in batches, 2–3 minutes per side, until crispy and golden. Drain on paper towels.
3. Stir-Fry the Veggies:
In a separate pan, heat a bit of oil. Add garlic, ginger, both chilies, onion, bell pepper, and green onion. Stir-fry for 2–3 minutes until fragrant and just tender.
4. Add the Sauce:
Whisk together sweet chili sauce, soy sauce, honey, Shaoxing wine, and rice vinegar. Pour into the pan and stir to coat the veggies.
5. Combine Everything:
Add the crispy beef back into the pan. Toss everything together so the sauce coats each piece. Add chili flakes for extra heat if you like.
6. Serve:
Serve over hot rice or noodles. Crunchy, sweet, spicy—this one’s a crowd-pleaser.
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3. Mongolian Beef
Beef & Marinade:
2 lbs flank or sirloin steak, sliced into cubes
1 tbsp baking soda
2 tbsp cornstarch
1 tsp kosher salt
2 tbsp olive oil
2 tsp soy sauce
1 tsp mirin
Sauce Ingredients:
2 tbsp oyster sauce
1 tbsp hoisin sauce
2 tbsp soy sauce
2 tbsp brown sugar
6 cloves garlic, minced
2 tsp fresh ginger, minced
For Cooking & Garnish:
¼ cup vegetable oil
Green onions, sliced
Sesame seeds
How to Make It:
1. Marinate the Beef:
In a bowl, mix baking soda, cornstarch, salt, oil, soy sauce, and mirin. Add the beef and coat well. Refrigerate for 1 hour or overnight.
2. Prepare the Sauce:
Combine oyster sauce, hoisin, soy sauce, and brown sugar in a bowl. Set aside.
3. Cook the Beef:
Heat oil in a wok or skillet. Fry beef in batches for 2–3 minutes until browned. Remove and set aside.
4. Build the Flavor:
In the same pan, sauté garlic and ginger for 30 seconds. Pour in the sauce and bring to a simmer.
5. Combine and Finish:
Add the cooked beef back in. Stir well to coat, and let it simmer for about 5 minutes until glossy and rich.
6. Serve:
Spoon over hot rice. Garnish with sesame seeds and fresh green onion.
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