Kung Pao Beef
** I use shredded beef slices because it cooks very fast and has a better texture taste , in my opinion, than using beef shank. (If you prefer beef shank you can use that instead)
Instructions |
Ingredients
|
- Heat a pan with all the oils, then add in 2 stalks of chopped green onion, and 1 TB of minced garlic until they are brown.
- Then add in the beef slices one by one (lower to medium fire so the beef won't cook faster than you can put them down)
- When the beef is brown, add in the red pepper flakes, garlic salt, black pepper, Chinese 5 spice, chicken bouillon, and rice wine.
- Stir Fry together for about 1 minute then add in the peanuts and the last stalk of chopped green onion.
- Taste test after a minute and add in more chili oil if you want it more spicy. Then Serve.