Happy Chinese New Year!
Or Gung Hei Fat Choy as they say in China! In honour of such an occasion I have been searching for a traditional Chinese meal to celebrate with. In the end I decided on a dish from the Szechuan region - Beef Kung Pao.
The recipe requires Chinese rice wine, soy sauce and Szechuan pepper, all of which can probably be found in a supermarket these days. However, if you want the most authentic tastes in your food, your best bet is to head to your local Chinese store. And what's more, you'll probably save yourself some money!
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The recipe I used looked complex at first as there is a large number of ingredients. However, this is often the case with Chinese cooking and in actual fact the method was very simple and easy to follow.
The end result was a fragrant amalgamation of tender beef, crunchy peanuts, sweet peppers and a luxurious, sticky sauce. I served mine with plain brown rice as I didn't want to detract from the powerful flavours of the beef.
I would definitely recommend you give this recipe a go to kick off the year of the snake in style!
Beef Kung Pao
1 1/2 pounds boneless beef stirloin
1 tbsp soy sauce
2 tbsp sesame oil
1 tbsp rice or sherry
1 egg white, lightly beaten
1/2 tsp salt
2 tbsp peanut or corn oil
4 red dried chillies or 4 tbsp of dried chilli flakes
1 tbsp minced garlic
1 tsp Szechuan pepper, toasted and crushed
2 spring onion, cut into 1/2-inch pieces
2 tbsp soy sauce
3 tbsp rice wine
2 tbsp Chinese black vinegar or balsamic
1 tsp sugar
1 cup chicken stock
1 tbsp corn flour, dissolved 2 tbsp water
1/3 cup roasted peanuts
Trim fat from the steak and cut into 1-inch cubes.
Combine the soy sauce, sesame oil, rice wine/sherry, egg white and salt in a glass bowl. Add the beef and stir to coat. Marinate for 1 hour, covered in the refrigerator.
Place peanut/corn oil in a wok, swirling to coat the sides, and place over high heat. Add the chilies and cook until they begin to darken. Add the garlic, ginger and Szechwan pepper; continue to cook to infuse the oil. Add the spring onions and bell pepper.
Remove the steak from the marinade and add it to the wok. Stir-fry the beef for 3 minutes until brown. Blend in soy sauce, rice wine, Chinese vinegar, sugar and chicken stock.
Dissolve the corn starch in water and add it to the sauce, stirring, to thicken. Sprinkle in the peanuts and stir to coat. Serve over rice.
The recipe requires Chinese rice wine, soy sauce and Szechuan pepper, all of which can probably be found in a supermarket these days. However, if you want the most authentic tastes in your food, your best bet is to head to your local Chinese store. And what's more, you'll probably save yourself some money!
.jpeg)
The recipe I used looked complex at first as there is a large number of ingredients. However, this is often the case with Chinese cooking and in actual fact the method was very simple and easy to follow.
The end result was a fragrant amalgamation of tender beef, crunchy peanuts, sweet peppers and a luxurious, sticky sauce. I served mine with plain brown rice as I didn't want to detract from the powerful flavours of the beef.
I would definitely recommend you give this recipe a go to kick off the year of the snake in style!
1 1/2 pounds boneless beef stirloin
1 tbsp soy sauce
2 tbsp sesame oil
1 tbsp rice or sherry
1 egg white, lightly beaten
1/2 tsp salt
2 tbsp peanut or corn oil
4 red dried chillies or 4 tbsp of dried chilli flakes
1 tbsp minced garlic
1 tsp Szechuan pepper, toasted and crushed
2 spring onion, cut into 1/2-inch pieces
2 tbsp soy sauce
3 tbsp rice wine
2 tbsp Chinese black vinegar or balsamic
1 tsp sugar
1 cup chicken stock
1 tbsp corn flour, dissolved 2 tbsp water
1/3 cup roasted peanuts
Trim fat from the steak and cut into 1-inch cubes.
Combine the soy sauce, sesame oil, rice wine/sherry, egg white and salt in a glass bowl. Add the beef and stir to coat. Marinate for 1 hour, covered in the refrigerator.
Place peanut/corn oil in a wok, swirling to coat the sides, and place over high heat. Add the chilies and cook until they begin to darken. Add the garlic, ginger and Szechwan pepper; continue to cook to infuse the oil. Add the spring onions and bell pepper.
Remove the steak from the marinade and add it to the wok. Stir-fry the beef for 3 minutes until brown. Blend in soy sauce, rice wine, Chinese vinegar, sugar and chicken stock.
Dissolve the corn starch in water and add it to the sauce, stirring, to thicken. Sprinkle in the peanuts and stir to coat. Serve over rice.
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