Kung Pao Beef

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For Marination:
Boneless beef 1/2 kg
Garlic paste 1/2 tsp
Ginger paste 1/2 tsp
Egg 1
Soya sauce 1 tbsp
Vinegar 1 tbsp
Corn flour 1 tbsp
Salt to taste
Oil for fry
For Sauce:
Whole red chilies 4-5
Crushed red pepper 1 tbsp
Chili garlic sauce 3 tbsp
Soya sauce 3 tbsp
Worcester sauce 2 tbsp
Oyster sauce 2 tbsp
Vinegar 2 tbsp
Chicken stock 1/2 cup
Brown sugar 1 tsp
Ginger paste 1/2 tbsp
Garlic paste 1/2 tbsp
Onion cubes 1
Capsicum cubes 1
Carrot chopped 1
Green onion chopped 1-2 sticks
Peanuts 1/4 cup
Cashew nut 1/4 cup
Walnut 1/4 cup
Oil 2-3 tbsp
Chinese salt 1 tsp
Corn flour 1 tbsp


Cut boneless beef into cubes.
Then mix garlic paste, ginger paste, egg, soya sauce, vinegar, corn flour and salt in bowl nicely.
Then mix beef cubes with this marination nicely.
Then heat oil in wok, put marinated chicken cubes and deep fry until golden brown and crispy.
Then remove from stove and keep it aside.
For sauce: Then heat oil in other wok, put whole red chilies and sauté for 1-2 minutes.
Then add ginger paste and garlic paste and stir more for 1-2 minutes.
Then put carrot, onion, capsicum, green onion, walnuts, peanuts, cashew nuts and fried chicken and stir fry it for 2 minutes.
Then add chicken stock and cook for few minutes.
Then add soya sauce, chili garlic sauce, Worcester sauce, oyster sauce, brown sugar, crushed red pepper vinegar and Chinese salt and cook it more few minutes.
Then dissolve corn flour in water, add it gradually in beef and cook until sauce is thick.
Then take out in dish and serve hot with rice.

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