KUNG BO BEEF RECIPES

Steps:

• Place all the marinade ingredients in a large bowl. Stir well and refrigerate until needed.
• Place all the sauce ingredients in a bowl. Stir to combine and leave aside.
• In a large wok, on medium heat, dry fry the peanuts with dry chillies, until the nuts are golden brown. Spoon into a bowl. Leave aside.
• Turn the heat up high, fry the beef with all its marinade. Cook stirring until almost cooked through. Spoon into a dish and leave aside
• Add a little vegetable oil to the wok, fry garlic, onions and ginger. Stir fry until the vegetables have softened, then add peppers and chillies. Cook, stirring until the vegetables have softened, then add beef, along with the sauces. Stir fry on high heat until the beef is cooked through, add asparagus, spring onions, dried chillies, and peanuts. Stir to combine. Taste and adjust the seasoning. It should be spicy, sweet and sour. Serve with rice.

Steps:

• Place beef strips in a mixing bowl. Season beef strips with salt and pepper; add the cornstarch and mix well. Set aside.
• Make the sauce; In a small mixing bowl combine ketchup, rice cooking wine or dry sherry, soy sauce, chili sauce, and sesame seed oil; whisk until thoroughly incorporated. Set aside.
• Heat vegetable oil in a wok over high heat.
• Stir in pepper flakes and red dried chiles; cook for 10 seconds, or until fragrant and starting to char.
• Stir in ginger; cook for just a few seconds.
• Add green bell peppers and scallions; cook for 1 minute.
• Add beef and continue to stir fry until browned; about 2 to 3 minutes.
• Stir in the sauce and cook for 1 minute.
• Stir in the peanuts and cilantro; cook for 30 seconds.
• Remove from heat.
• Serve.