Kung Pao Beef Recipe
- 8 ounces precut stir-fry beef, such as eye of the round
- 1 teaspoon black bean-garlic sauce
- 1 tablespoon cooking wine
- 8 small mushrooms
- 1 (8 ounce) can sliced water chestnuts
- 4 ounces corn
- 1 cup chopped red bell pepper
- 1 cup chopped poblano pepper
- Sauce:
- 2 teaspoons mushroom broth
- 1 1/2 tablespoons hot bean sauce
- 2 teaspoons lemon juice
- Garnish:
- 1/2 teaspoon sesame oil
- 3 scallions, chopped
- 1 1/2 teaspoons peanuts
- 4 cups cooked long-grain rice
- Mix the meat, black bean-garlic sauce, and cooking wine in a small bowl. Wash the mushrooms and soak them in hot water until soft; discard the stems and squeeze out the water. Combine the sauce ingredients in another bowl. Coat a pan with cooking spray and saute the beef over medium heat until it's no longer pink. Remove from the pan and set aside. Recoat the pan and stir-fry the water chestnuts, corn, mushrooms, and peppers for about 1 minute.
- Return the beef to the pan and stir in the sauce. Mix and cook just enough to heat through (about a minute); don't cook off all the sauce. Sprinkle with sesame oil; garnish with scallions and peanuts. Serve over steamed white rice.
