Crunchy peanut beef from Ken Hom's Hot Wok: Over 150 One-Pan Wonders by Ken Hom

  • spring onions
  • yellow bean sauce
  • Show all ingredients...

  • EYB Comments

    Can substitute dry sherry for Shaoxing rice wine.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry sherry for Shaoxing rice wine.

  • Ro_ on July 24, 2023

    I didn't have yellow bean sauce so I used a mix of black bean and oyster. Note that the list of ingredients in the book (at least my copy) contains two entries for chilli bean sauce, once saying a tablespoon and later saying 2tsp, without anything in the instructions to explain this. I just added a heaped tbsp and hoped for the best! Overall I really enjoyed the flavours of this dish, it was very punchy and the sauce worked well with the beef. However, I didn't care for the texture of the peanuts in the dish, since they started to go soft and chewy quite quickly. If I made it again I would just scatter the peanuts on top instead of mixing them in.

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