Kung Pao Beef - cooking recipe

Ingredients

FOR THE MARINADE
1 1/2 lbs boneless beef sirloin
1 tablespoon soy sauce
2 tablespoons sesame oil
1 tablespoon rice wine or 1 tablespoon sherry wine
1 egg white (lightly beaten)
1/2 teaspoon garlic granules
1/2 teaspoon ground black pepper
1/2 teaspoon salt
FOR THE REST OF THE DISH
2 tablespoons peanuts or 2 tablespoons corn oil
1 tablespoon minced garlic
1/2 tablespoon grated ginger
2 scallions (cut into 1/2” pieces)
1 red bell pepper (cut into pieces)
2 tablespoons soy sauce
3 tablespoons rice wine or 3 tablespoons sherry wine
2 tablespoons balsamic vinegar
2 tablespoons sesame oil
1 teaspoon sugar
1 cup chicken broth
1 tablespoon cornstarch (dissolved in 2 tbl. water)
1/4 cup roasted peanuts
1/4 cup cashew nuts
1 small onion (cubed & segments separated)
2 tablespoons brown bean sauce
1 (8 ounce) can bamboo shoots
rice (optional)

Preparation

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.