General Tso’s Beef makes tender battered steak strips with a classic spicy sauce easily rival it’s sister version made with chicken.

General Tso’s Beef

By Sue Lau | Palatable Pastime

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General Tso’s Beef is my recipe of the day.

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This is the sister version of one of the favorite restaurant stir-fries, General Tso’s chicken.

I don’t care if it is particularly authentic or not. I do know that both types are delicious.

And this is one of several kinds of beef stir-fries that have crispy texture, such as Orange Beef or Crispy Beef.

I’ve added quite a few peppers to the fry up. I actually nibble on some of the peppers even though they are very hot, but you can easily scoot those to the side of your plate.

The scallions you don’t really want to overcook- they should be heated with a slight wilt but still be firm.

If you like a vegetable on the side, I might suggest steaming or stir-frying some broccoli to serve on the side as they do with the chicken version. It’s very classic and always the right thing to do.

General Tso’s Beef

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General Tso’s Beef

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General Tso's Beef

Sue Lau

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4.71 from 17 votes

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Marinating time 3 hours hrs

Course Main Dish

Cuisine Chinese

Servings 4

Equipment

• Wok skillet

Ingredients

  

1x2x3x

Ingredients:

• 1.25 pounds boneless beef top sirloin steak trimmed and very thinly sliced
• 1 bunch scallions cut into three inch lengths
• small handful dried red hot chilli peppers
• steamed rice
• cooking oil as required

Marinade:

• 2 tablespoons egg white
• 1 tablespoon shaoxing rice wine
• 1 tablespoon dark soy sauce
• 2 teaspoons chile paste sambal oelek

Sauce (Yield one cup):

• 1/4 cup Thai sweet chilli sauce
• 3 tablespoons rice vinegar
• 5 teaspoons brown sugar
• 1 tablespoon shaoxing rice wine
• 1 tablespoon chili paste sambal oelek
• 1 tablespoon powdered chicken bouillon
• 1 tablespoon corn starch
• 1 teaspoon ketchup
• 1 teaspoon ginger paste
• 1 teaspoon chopped garlic
• 1/2 teaspoon dark soy sauce
• 1/2 teaspoon toasted sesame oil

Coating:

• 1/2 cup all-purpose flour
• 1/2 cup corn starch
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Instructions

 

• Mix marinade and combine with sliced beef; marinate several hours or overnight.
• Stir together sauce ingredients and set aside; also prep vegetables and rice.
• Stir together coating; drain beef from marinade and dredge in coating mixture.
• Heat cooking oil in wok skillet and stir-fry the coated beef, draining it on paper towels as it browns and cooks through.
• Add the scallions and chili peppers to a tablespoon oil in the wok skillet and stir-fry briefly until fragrant, then add the sauce.
• Allow that to bubble and thicken while stirring then add the cooked beef and toss to coat.
• Serve with rice.

Notes

From the kitchen of palatablepastime.com

Keyword Stir-Fry

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