My quick and easy beef kung pao is ideal for the busy house and is a great beginner recipe for those looing to set off on an Asian inspired culinary journey!
Serves 4
Ingredients:
Beef marinade
· 600g striploin or sirloin beef steak thinly sliced
· 1 tbsp cornflour
· ¼ tsp baking soda
· 4 tbsp soy sauce
Sauce
· 4 tbsp water
· 2 tbsp soy sauce
· 1 tbsp hoisin sauce
· 1 tbsp rice wine vinegar
· 1 tsp brown sugar
· 1 tbsp sesame oil
· 1 tsp cornflour
For the rest
· 1 handful of cashews
· 4 garlic cloves, sliced
· 1 thumb sized piece of ginger, sliced
· ¼ tsp of chilli flakes
· 12 scallions, cut into 1-inch sticks
· Cooking oil
· Rice for serving
Method
Let’s start by marinating the beef. Place the beef and all the marinade ingredients into a bowl and massage them together well. Cover and marinate at room temperature for 30 minutes to an hour (overnight in the fridge is perfect too!).
In another bowl, combine all the sauce ingredients and set aside.
Now, make sure all your remaining ingredients are prepped and ready to go. If you're serving with rice, have it cooked and kept warm — this dish comes together quickly!
Place a large pan or wok over medium-high heat. Once hot, dry-roast the cashews until nicely toasted. Remove from the pan and set aside. Wipe out the pan and return it to the heat.
Once the pan is hot again, add a good splash of oil, followed carefully by the beef, making sure it's spread out evenly. Sear on both sides until beautifully charred and crispy. Remove the beef to a plate and reduce the heat.
Add the garlic, ginger, and chilli to the pan on a low heat and sauté for 2 minutes. Return the beef to the pan along with the scallions and cashews, turn the heat back up, and give everything a good toss.
Now pour in the sauce and bring it to a simmer until it thickens into a glaze — it shouldn’t be swimming in sauce; it should coat the ingredients like a sticky glaze.
Have a taste and season with a splash of soy sauce and rice vinegar if needed. Serve immediately over warm, sticky rice and enjoy!
