Kung Pao Beef

Ingredients

• 300 g flank steak (sliced against the grain into thin strips)
• 0.25 tsp baking soda (for velveting the beef)
• 1 tbsp soy sauce (divided)
• 1 tbsp Shaoxing wine (divided)
• 1 tbsp cornstarch (divided)
• 2 tbsp vegetable oil (for stir-frying)
• 10 dried red chilies (whole)
• 1 tsp Sichuan peppercorns (whole)
• 3 cloves garlic (minced)
• 1 tsp ginger (minced)
• 2 scallions (white and green parts separated, chopped)
• 0.25 cup roasted peanuts (unsalted)
• 1 tbsp black vinegar (Chinkiang vinegar)
• 0.5 tsp sugar
• 1 tsp sesame oil (to finish)

Steps

1. 1

   In a bowl, combine the sliced beef with baking soda, half the soy sauce, half the Shaoxing wine, and half the cornstarch. Mix well and let marinate for 15 minutes.

2. 2

   In a small bowl, whisk together the remaining soy sauce, remaining Shaoxing wine, black vinegar, sugar, and remaining cornstarch to create the sauce.

3. 3

   Heat a wok over high heat until smoking. Add 1 tablespoon of oil and sear the beef strips until browned and just cooked through. Remove beef from the wok and set aside.

4. 4

   Add the remaining tablespoon of oil to the hot wok. Add the dried chilies and Sichuan peppercorns, stir-frying for 30 seconds until fragrant but not burnt.

5. 5

   Add the garlic, ginger, and the white parts of the scallions to the wok. Stir-fry for 30 seconds.

6. 6

   Return the beef to the wok, add the peanuts, and pour in the sauce mixture. Toss everything together rapidly over high heat until the sauce thickens and coats the beef.

7. 7

   Stir in the green parts of the scallions and the sesame oil. Serve immediately.

Notes

Wok hei is achieved by using very high heat and keeping the ingredients moving. Ensure all ingredients are prepped and ready (mise en place) before turning on the stove, as the cooking process is very fast.

Nutrition per serving

• main
• stir-fry
• spicy
• beef
• dinner
• chinese
• sichuan