This is a very popular dish on most Chinese restaurant menus, but is not always made the same from one restaurant to another. I think this is a GREAT recipe of mine.
Provided by Alan Leonetti
Categories One Dish Meal
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- 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.
Nutrition Facts : Calories 601.7, Fat 34.4, SaturatedFat 6.7, Cholesterol 102.1, Sodium 1519.9, Carbohydrate 21.1, Fiber 4.5, Sugar 7.8, Protein 49.4
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