General Tsao's Beef and Peppers
Foodie Lit
I love the taste of General Tsao’s Chicken and thought of trying the delicious sauce with Beef. Using multi-color bell peppers, a few other vegetables, I used rice noodles in place of the usual rice. The result--totally delicious! We had a little bit left over and I wanted to use it for another meal. I lightly stir fried thinly sliced tempe in oil and Hoisin sauce and my husband wanted to know if I could make it again the next night! General Tsao’s Beef and Peppers is going to be served regularly at our house!
Recipe is below.
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General Tsao's Beef and Peppers
1 pound beef strips, sliced thinly
2 tablespoons Drambuie
Vegetable oil
1 red, orange and green bell peppers, sliced thinly
1 carrot, sliced thinly on the diagonal
1 celery stalk, sliced thinly on diagonal
2 green onions, white and green parts sliced on the diagonal
1/4 onion, sliced thinly
Rice Noodles, 1/3 package
Sauce
3 tablespoons soy sauce
1 tablespoon mirin
1 tablespoon corn starch
1/4 cup rice wine or white wine
3 tablespoons sugar
4 teaspoons white vinegar
1/3 cup broth
4 garlic cloves, minced
1/2 teaspoons peeled fresh ginger, minced
1 teaspoon sesame oil
1 spicy dried red chilies chopped, optional
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Marinate beef strips in Drambuie from 20 minutes to 1 hour.
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Heat 1 tablespoon oil in wok or large skillet over high heat. Add peppers and stir continuously until softened. Remove from wok with slotted spoon and place in colander over a large bowl. This drains extra oil.
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Adding separately and removing with slotted spoon when softened but not limp: carrots, celery, green onions and onions. Place in colander.
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Add beef in sections, stirring until the beef is browned. Remove and place in colander.
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Mix together sauce ingredients. Add to wok and stir until thickens. Add beef back in and stir until coated with sauce. Add rest of vegetables into wok and stir to distribute sauce evenly.
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Boil 1 cup of water. Add rice noodles. Remove from heat and let sit for 10 minutes. Drain.
Expandthetable suggestions
Use other veggies: Broccoli, zucchini, mushrooms, snow peas, bok choy or baby eggplant.
Use other grains: Use rice, farro or quinoa in place of rice noodles.
Sugar free: Use Stevia in place of sugar, substitution amount according to package instructions.
Vegetarian/Vegan: Use 1 package of tofu, cubed or tempe, sliced thinly. Use a vegan stock.
Chicken: Use 1 pound boneless white chicken breasts in place of beef.
