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General Tso's Beef

Sue Lau
Prep Time 15 mins
Cook Time 15 mins
Marinating time 3 hrs
Course Main Dish
Cuisine Chinese
Servings 4


  • Wok skillet



  • 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


  • 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


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


  • 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.


From the kitchen of palatablepastime.com
Keyword Stir-Fry