Don't worry everyone I am still dieting religiously! My husband on the other hand doesn't need to. He has the perfect metabolism and manages to keep the weight off even when I feed him dishes like this one. Lucky! This crispy beef is one of his favorites. Believe it or not there is real technique to getting your crispy beef crispy enough. Follow my recipe and you will find yourself winning at it every time!
You can certainly use bottled sauces to save time with a dish like this one. Mikee brand is one of my favorites for the chineese sauces- their honey garlic and kung pao are both fantastic. This dish also freezes beautifully both with or without it's sauce so feel free to prep nights or weeks in advance if you'd like. If you don't like the heat, skip the red chile.
Kung Pao Crispy Beef
Beef Stir Fry or Tender Pepper Steak Strips
Assorted chopped peppers
Sugar snap peas, ends removed
1/4 Cup Flour
A mixture of 1 teaspoon each paprika, garlic powder, salt, pepper and chili powder
Vegetable oil or Olive oil to deep fry in
2 Tablespoons Soy Sauce
2 Tablespoons Rice Vinegar
1 Teaspoon Rice Wine
1 Tablespoon Sugar
1/2 Teaspoon Fresh Chopped Ginger
1 Teaspoon Fresh Chopped Garlic
1 Teaspoon Corn Starch
1/4 Cup Water
1 Red Chile
1. Rinse and pat meat dry with towel or paper towel. Pound each piece of meat on both sides with a meat mallet to flatten, this actually ensures softer less chewy meat as an end result! Slice the meat into small cubes.
2. Combine flour, paprika, garlic powder, salt, pepper and chili powder and pour into a deep dish or bowl. Heat oil in wok or deep non stick skillet over medium heat. Coat each piece of meat in flour spice mixture and drop carefully into the hot oil. Add about 20 pieces of meat to the simmering oil in the pan at a time depending how large your pan is and how large your meat pieces are. Allow them to cook for about 3 minutes on medium heat. Remove the meat with a slotted spoon to a paper towel lined plate and then transfer to a 9x13 pan.
3. Add sugar snap peas and assorted chopped peppers to the 9x13 pan with the meat.
4. Saute' a chopped red chile over low heat if you like the heat in a little oil in a small pan. Add the chopped ginger and chopped garlic and allow it to all sauce for a couple of minutes.
5. Combine soy sauce, rice vinegar, rice wine and sugar in a small sauce pan and heat over low heat for a couple of minutes. Add the red chile, ginger and garlic mixture. Then combine corn starch and water in a small bowl. Use a whisk to combine and remove any lumps and then pour the corn starch mixture in with the other sauce ingredients. Heat for another minute or two or until the sauce thickens a bit.
6. Preheat oven to 350.
7. Pour prepared kung pao sauce over the meat in pan. Put into oven for about 15-20 minutes.
6. Serve warm with rice or another starch on the side.
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