Noble House Kung Pao Beef Food

KUNG PAO BEEF

Steps:

• Combine beef, salt, egg white, and cornstarch. Mix well by hand and
• set aside. In a small bowl, blend all sauce ingredients. Set aside.
• Add two tablespoons oil to heated wok and stir fry beef till it loses
• its pink color. Remove to serving bowl. Add two more tablespoons oil
• to same wok.
• Toss peanuts and chili peppers in the wok and stir fry
• until peppers turn dark red. Remove from wok and add to beef. Lower
• heat. If necessary, add more oil. Stir fry green onions and garlic
• for several seconds. (Do not let garlic burn.)
• Return beef, peanuts
• and peppers to wok and stir fry a few seconds to combine. Add water
• chestnuts and combined sauce ingredients and stir fry till heated
• through and thickened.

KUNG PAO BEEF

Steps:

• In a medium bowl, sprinkle the beef with salt and pepper. Add the cornstarch and mix well. Set aside. In another smaller bowl, stir together the ketchup, rice wine, soy sauce, vinegar and chili sauce. Set aside. In a small pan over medium heat, toast the Sichuan peppercorns until fragrant, 1 to 2 minutes. Remove from the heat and crush 1/2 tablespoon of the peppercorns in a mortar and pestle, or in a plastic bag with a rolling pin. Set aside. Leave the remaining peppercorns whole. Heat a wok over high heat and, when wok starts to smoke, add the peanut oil. Add the remaining whole Sichuan peppercorns, dried chiles and fresh chiles and stir-fry for a few seconds. Add the beef and stir-fry until the beef is brown, 2 to 3 minutes. Add the reserved sauce and peanuts and cook until the sauce has reduced slightly and is sticky and has a thicker consistency. Add the cilantro and scallions and toss to coat and warm through. Then transfer to a serving plate and garnish with the ground Sichuan peppercorns. Serve immediately.

KUNG PAO BEEF

Steps:

• Trim fat from the steak and cut into 1-inch cubes. Combine the soy sauce, sesame oil, rice wine/sherry, egg white and salt in a glass bowl. Add the beef and stir to coat. Marinate for 1 hour, covered in the refrigerator.
• Place peanut/corn oil in a wok, swirling to coat the sides, and place over high heat. Add the chilies and cook until they begin to darken. Add the garlic, ginger and Szechwan pepper; continue to cook to infuse the oil. Add the scallions and bell pepper. Remove the steak from the marinade and add it to the wok. Stir-fry the beef for 3 minutes until brown. Blend in soy sauce, rice wine, Chinese vinegar, sugar and chicken broth. Dissolve the cornstarch slurry and add it to the sauce, stirring, to thicken. Sprinkle in the peanuts and stir to coat. Serve over rice.

NOBLE HOUSE KUNG PAO BEEF

Steps:

• In a medium bowl, sprinkle the beef with salt and pepper. Add the cornstarch and mix well. Set aside.
• In another smaller bowl, stir together the ketchup, rice wine, soy sauce, vinegar and chili sauce. Set aside.
• In a small pan over medium heat, toast the Sichuan peppercorns until fragrant, 1 to 2 minutes. Remove from the heat and crush 1/2 tablespoon of the peppercorns in a mortar and pestle, or in a plastic bag with a rolling pin. Set aside. Leave the remaining peppercorns whole.
• Heat a wok over high heat and, when wok starts to smoke, add the peanut oil. Add the remaining whole Sichuan peppercorns, dried chiles and fresh chiles and stir-fry for a few seconds.
• Add the beef and stir-fry until the beef is brown, 2 to 3 minutes. Add the reserved sauce and peanuts and cook until the sauce has reduced slightly and is sticky and has a thicker consistency.
• Add the cilantro and scallions and toss to coat and warm through. Then transfer to a serving plate and garnish with the ground Sichuan peppercorns. Serve immediately.

KUNG PAO BEEF (OR CHICKEN)

Steps:

• Note: You may also use beef stew meat but make sure that it is a high quality meat.
• Place beef in bowl and sprinkle with 1 tsp olive oil, cornstarch, and pepper. Toss well.
• Cover and place in fridge for at least 30 minutes before cooking.
• Heat 1 tbs olive oil in electric skillet or wok on high heat.
• Add beef and and stir fry until meat is brown (about 2 minutes).
• Remove beef.
• Add 1 tbs olive oil to skillet and then add scallions, bell pepper, bamboo shoots, garlic, ginger, sugar, and green chiles.
• Stir fry for 1 minute or so.
• Add beef, hot chile oil, and hot sauce, and stir well.
• Allow to heat thru.
• Sprinkle with peanuts and stir just before serving.

NOBLE HOUSE HAPPY FAMILY

Steps:

• Heat the oil in a large frying pan over medium heat. Put the sliced onion in the frying pan, and cook for a few minutes.
• Add the chicken strips, and cook for 1 minute. Add the pork strips, and cook for 1 minute. Add the beef strips, and cook for 1 minute. Add the lobster pieces, shrimp and scallops, mix well and cook for 2 minutes.
• Add the broccoli pieces and baby corn; cook for 1 minute. Add the red and green pepper. Increase the heat to medium-high; cook and stir for about 10 minutes.
• Sprinkle in the sugar and salt. Dissolve the cornstarch in water, and pour into the frying pan along with the soy sauce and shaoxing wine. Cook and stir until the sauce thickens.

KUNG PAO BEEF

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.

NOBLE HOUSE CHINESE SPARERIBS

Steps:

• In a skillet, brown the spare ribs and garlic in oil, mashing the garlic in with a fork as it takes on color (remove garlic before it browns). Add salt, soy sauce, vinegar and water.
• Bring to a boil for 1 minute, reduce heat and simmer for 30 minutes or until tender. (If it's barbecue weather, simmer 15 minutes, then finish slowly on grill - basting frequently with liquid from pan).
• Stir sauce ingredients together and bring to a boil for 5 minutes. Toss with ribs before serving.