Kung Pao Beef

Ingredients

Beef

• 1 pound beef, flank steak, ribeye or sirloin, cut into 1-inch wide strips (see note)
• 1 tablespoon Shaoxing wine, or sherry or rice wine vinegar
• 1 tablespoon light soy sauce, low sodium recommended
• 1 tablespoon cornstarch

Kung Pao Sauce

• 2 tablespoons Chinese black vinegar, or balsamic
• 2 tablespons Shaoxing wine, or sherry or rice wine vinegar
• 1 tablespoon dark soy sauce, low-sodium recommended
• 2 teaspoons chili paste, optional
• ¼ cup beef stock, low-sodium recommended
• 2 teaspoons cornstarch

Stir Fry

• 2 tablespoons canola oil, or other high temperature oil, divided
• 6-8 dried red chilis, about ¼ cup
• 1 ½ tablespoons Szechuan peppercorns
• 3 large garlic cloves, minced (1 tablespoon)
• 1 tablespoon ginger, minced
• 1 bell pepper, cored, seeded and sliced (red or green capsicum)
• ½ cup roasted peanuts, or raw peanuts
• 3 green onions, cut into matchsticks

Instructions 

1. Combine all ingredients for the beef in a medium bowl; cover and marinate for 10-15 minutes while you prepare the other ingredients.
2. Whisk the sauce ingredients together in small bowl. Set aside.
3. Place a large skillet or wok over medium-high heat. Once it’s hot, add 1 tablespoon of oil and the marinated beef. Fry for 2-3 minutes, stirring occasionally to let it brown evenly. Then remove the beef to a plate and set aside.
4. Add the remaining 1 tablespoon oil to the pan along with the dried chilis and Szechuan peppercorns. Let them sizzle and fry for 30 seconds.
5. Add the minced garlic and ginger and fry for 10 seconds until fragrant. Then add the bell pepper (capsicum) and peanuts, frying for one minute stirring regularly.
6. Pour the reserved sauce into the pan and bring to a boil stirring constantly. Once the sauce starts thickening, add the cooked beef and toss until coated, up to one minute.
7. Garnish with green onions and serve immediately with steamed rice or other dishes.