This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Kung Pao Beef
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- #113120
Lots of fresh ingredients here, no cheating with a jarred sauce. Diced red chili, sake, and sesame oil lend authentic flavor to some quick-cooked steak on a fluffy bed of jasmine rice.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
16 ounces flank steak (cut into 1 inch cubes)
2 teaspoons low-sodium soy sauce
2 teaspoons sake or sweet white wine
1 teaspoon sesame oil
2 teaspoons rice vinegar
2 teaspoons honey
1 teaspoon cornstarch
2 cups water
1 cup jasmine rice
1 tablespoon sesame oil
2 cloves garlic (minced)
1 piece (1-inch size) ginger root (peeled and minced)
1 small red chili pepper (seeded and minced)
4 green onions (cut fine crosswise)
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
3/4 cup water
1/4 cup dry roasted peanuts (chopped coarsely)
directions
Place the 2 teaspoons low-sodium soy sauce, sake, 1 teaspoon sesame oil, rice vinegar, honey and cornstarch in a bowl and stir until well blended. Add the flank steak cubes and toss until coated. Place the bowl in the refrigerator.
While the beef is marinating place the water in a medium sauce pan over high heat. When the water boils, stir in the jasmine rice.
Reduce heat to medium-low and simmer, partially covered, for about 25-30 minutes. Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.
After cutting the green onions separate the white and green part.
When the rice is done place a large skillet or wok over high heat. Add the sesame oil and heat for a few moments. Reduce the heat to medium and add the ginger, garlic, chili pepper and the white part of the green onions. Cook for about one minute.
Add the beef and cook for about one minute until browned on the outside.
Add the rice vinegar and soy sauce. Cook the beef, tossing frequently. When the beef is nearly done fold in the green part of the green onion and the 3/4 cup water. Cook for another minute.
Serve over the rice and top with the peanuts.
added by
VickiesRecipes
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
March 24, 2011
Don't let the length of the recipe fool you, this recipe is actually quite easy to make. Loved the jasmine rice with this - the texture is fabulous! The sauce on the beef was very good and had plenty of flavor. If you want it thicker you can always add a cornstarch slurry if you wish. Our sauce was a little on the thin side but the rice soaked it up nicely.