Kung Pao Beef

Ingredients

• 0.5 lb beef (sliced thinly against the grain)
• 2 tbsp vegetable oil (for stir-frying)
• 2 garlic (minced)
• 1 inch ginger (sliced or minced)
• 6 dried chilies (whole or chopped)
• 0.5 capsicum (bell pepper, chopped)
• 0.25 cup peanuts (roasted)
• 1 tsp chicken powder
• 1 tsp palm oil
• 1 tsp sesame oil
• 1 tbsp Shaoxing cooking wine

Steps

1. 1

   Heat a wok over maximum heat until smoking.

2. 2

   Add a little bit of oil to the wok, then add the sliced beef.

3. 3

   Stir-fry the beef quickly until cooked through, then strain and set aside.

4. 4

   Add garlic and ginger to the hot wok and stir-fry until fragrant.

5. 5

   Return the beef to the wok.

6. 6

   Add the dried chilies, capsicum (bell pepper), and peanuts.

7. 7

   Season with chicken powder and add the palm oil.

8. 8

   Drizzle in the sesame oil and Shaoxing cooking wine.

9. 9

   Toss everything together over high heat to achieve 'wok hei' before serving.

Notes

The transcript mentions 'chocolate' which is likely a misinterpretation of 'Shaoxing' or a specific brand of dark soy sauce; Shaoxing wine is the standard culinary equivalent for this profile. High heat is essential for the 'wok hei' (breath of the wok) flavor.

Nutrition per serving

• main
• beef
• stir-fry
• high-heat
• spicy
• takeout-style