This Kung Pao Beef dish is similar to my chicken recipe and includes almonds. For extra heat, add additional chili pepper seeds.
1 large egg white, beaten
2 teaspoons cornstarch
2 Tablespoons light soy sauce
1 teaspoon sugar
1 teaspoon sesame oil
1 teaspoon cornstarch
2 pounds of boneless, top sirloin steak, cut into thin strips, 1 ½ inch x ¼ inch
1 Tablespoon peanut oil
¾ cup vegetable oil
½ cup blanched almonds
1 Tablespoon Szechwan sweet bean sauce
1 Tablespoon Hoisin sauce
2 Tablespoons soy sauce
¼ teaspoon hot chili pepper seeds, or more for heat
3 Tablespoons dry white wine
2 teaspoons granulated sugar
8 scallions, cut into 1 inch lengths, on the diagonal
In a bowl, combine 2 Tablespoons light soy sauce, 1 teaspoon sugar, 1 teaspoon sesame oil, and 1 teaspoon cornstarch.
Add the sliced beef and stir to coat.
Let stand for 30 minutes.
While the beef is marinating, heat a wok or wide frying pan over medium high heat with ½ cup of vegetable oil.
Add the almonds and stir continuously until the nuts are light brown.
Remove them to a colander. Discard the oil.
Re-heat the wok or wide frying pan over high heat.
Add 1 ½ Tablespoons of vegetable oil.
When the oil is hot, add the beef, stirring to separate.
Cook the beef until browned, about 2 minutes.
Lift out the beef and set aside on paper towels to drain.
In the wok, over high heat, combine the bean sauce, Hoisin sauce, pepper seeds, wine and sugar.
Heat through for about 1 minute, then add the beef.
Stir and heat through.
Add the almonds and scallions.
Stir quickly for only about 30 seconds.
Serve immediately with steamed rice.