The Chinese Kung-Pao sauce usually is used as a marinade for a stir-fry dish of beef, chicken, or shrimp stripes and vegetables. The flavors are spicy, sweet, and savory. This recipe will teach you how to make the sauce, but we suggest using it as a full-steak marinade. The flavors are deep and not as pungent and rich as the BBQ sauce, but they sure are hot and spicy! This mix will work perfectly for marbled beef slabs (think Ribeye, Strip and Sirloin).
Ingredients for marinade:
Method of preparing the marinade:
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You can use a store-bought Hoisin sauce or refer to the video to make your own.
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Mix all the ingredients together until you have an even color. Rub the steaks (if they're frozen, let them thaw completely) and let them sit in the fridge for a maximum of 2 hours.
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Cook on a cast-iron skillet to the desired doneness and enjoy!
Chef's Tip:
The quantities in the recipe will be enough for a jar that will last you well over a month, so keep it in the fridge.
Source: Food Beast
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