Paul Rankin's Kung Po Beef with Fried Rice
Paul Rankin's Kung Po Beef with Fried Rice
The Beef
Combine salt, egg white, soy sauce & cornflour in a bowl and mix well with a fork or whisk. Add the sliced beef and coat well with the mixture. Set aside to marinade.
Blend all sauce ingredients in another bowl and set aside.
Add 1 tbsp vegetable oil to a heated wok and stir fry beef until it loses its pink colour (1-2 mins). Remove beef from wok and set aside.
Add remaining oil to the same wok.
Toss the peanuts, red peppers, garlic, chilli flakes, ginger & cracked peppercorns into the wok and cook for 1-2 minutes.
Add the combined sauce ingredients and cook until heated through and sauce has thickened.
Return beef to the wok and stir fry on high heat for about 30 seconds.
Finally, add the chopped spring onion and stir through.
Serve with fried rice.
Fried Rice
Heat the pan on a high heat.
Add a little vegetable oil.
Add the cold rice and heat through, stirring all the while.
Season with a little soy sauce.
When rice is good and hot make a well in the centre.
Add the egg into the well and stir through the rice until the egg is well cooked and mixed through the rice.
Make this recipe healthier by following Dr Eva's tips.What you will need
6oz / 170g rump steak, trimmed & thinly sliced
1/4 tsp salt
1/2 an egg white
1 tsp corn flour
1 tbsp light soy sauce
2 tbsp vegetable oil
2 tbsp roasted peanuts / cashews
1/4 tsp chili flakes
4 spring onions, chopped (use green parts only)
1 clove garlic, crushed and finely sliced
Thumb sized piece root ginger, peeled and finely sliced (about 10 slices)
1/2 red pepper, thinly sliced
1/2 tsp whole peppercorns, cracked
For the sauce:
1 tbsp soy sauce
100 ml chicken stock
1-2 tsp sugar
1 tsp tomato ketchup
1 level tsp cornflour
1 tsp sesame oil (optional)
The rice:
8 oz cooked Basmati rice, cold
1/2 tsp Soy sauce (or to taste)
1 egg
You will need one wok or deep-sided pan and a second pan for the rice.