Noble House Kung Pao Beef Recipes

Steps:

• In a medium bowl, sprinkle the beef with salt and pepper. Add the cornstarch and mix well. Set aside.
• In another smaller bowl, stir together the ketchup, rice wine, soy sauce, vinegar and chili sauce. Set aside.
• In a small pan over medium heat, toast the Sichuan peppercorns until fragrant, 1 to 2 minutes. Remove from the heat and crush 1/2 tablespoon of the peppercorns in a mortar and pestle, or in a plastic bag with a rolling pin. Set aside. Leave the remaining peppercorns whole.
• Heat a wok over high heat and, when wok starts to smoke, add the peanut oil. Add the remaining whole Sichuan peppercorns, dried chiles and fresh chiles and stir-fry for a few seconds.
• Add the beef and stir-fry until the beef is brown, 2 to 3 minutes. Add the reserved sauce and peanuts and cook until the sauce has reduced slightly and is sticky and has a thicker consistency.
• Add the cilantro and scallions and toss to coat and warm through. Then transfer to a serving plate and garnish with the ground Sichuan peppercorns. Serve immediately.

Steps:

• Note: You may also use beef stew meat but make sure that it is a high quality meat.
• Place beef in bowl and sprinkle with 1 tsp olive oil, cornstarch, and pepper. Toss well.
• Cover and place in fridge for at least 30 minutes before cooking.
• Heat 1 tbs olive oil in electric skillet or wok on high heat.
• Add beef and and stir fry until meat is brown (about 2 minutes).
• Remove beef.
• Add 1 tbs olive oil to skillet and then add scallions, bell pepper, bamboo shoots, garlic, ginger, sugar, and green chiles.
• Stir fry for 1 minute or so.
• Add beef, hot chile oil, and hot sauce, and stir well.
• Allow to heat thru.
• Sprinkle with peanuts and stir just before serving.

Steps:

• Slice beef diagonally, across the grain, into thin slices.
• Combine beef, salt, egg white, and cornstarch.
• Toss together until well mixed and set aside.
• Stir together all ingredients for the sauce in a small bowl and set aside.
• Add two tbsp oil to the wok and stir-fry beef until just browned.
• Remove from wok.
• Add 2 more tbsp oil to wok and add peanuts and the hot peppers to the wok and cook until the peppers turn dark.
• Remove all from wok and place with the beef.
• Add more oil to wok if needed- and add bell peppers to wok and cook for one minute, then reduce heat on wok.
• Add green onions, ginger and garlic to bell peppers and cook for a few moments but do not let garlic burn.
• Add beef and peanut/pepper mixture back into wok and stir to blend.
• Add chopped water chestnuts (chopped jicama if you prefer) and sauce mixture and cook until heated through.
• Serve with steamed rice.

Steps:

• Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.
• In a large measuring cup, whisk together all of the sauce ingredients until well combined.
• In a large bowl, combine the beef, sauce, bell peppers, dried chilies and scallions. Allow to marinate in the fridge for at least 10 minutes.
• Pour out the beef and veggie mixture onto one side of the baking sheet.
• Place the broccolini on the other side and drizzle with oil and season with garlic, salt, pepper and pepper flakes.
• Roast for 20 minutes. Remove from oven and then give the beef a stir. Sprinkle with peanuts and return to oven for another 15 minutes. Garnish with scallions and serve.

Steps:

• Combine beef, salt, egg white, and cornstarch. Mix well by hand and
• set aside. In a small bowl, blend all sauce ingredients. Set aside.
• Add two tablespoons oil to heated wok and stir fry beef till it loses
• its pink color. Remove to serving bowl. Add two more tablespoons oil
• to same wok.
• Toss peanuts and chili peppers in the wok and stir fry
• until peppers turn dark red. Remove from wok and add to beef. Lower
• heat. If necessary, add more oil. Stir fry green onions and garlic
• for several seconds. (Do not let garlic burn.)
• Return beef, peanuts
• and peppers to wok and stir fry a few seconds to combine. Add water
• chestnuts and combined sauce ingredients and stir fry till heated
• through and thickened.

Steps:

• 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.