Kung Pao Beef

Method13 steps · about 1 hr 35 min

1. 1

   Step 1: Coat the prepared beef evenly with the 2 tsp marinade cornstarch, 2 tsp Shaoxing wine, 2 tsp marinade oil, 2 tsp oyster sauce and ⅛ tsp baking soda. Cover and marinate in the refrigerator for 1 hour. Have the chopped ginger, garlic, chilies, bell pepper and separated scallions ready before stir-frying.

   Refrigerate the beef marinade · 60 minUses 12 oz beef flank steak, cut into small ¼-inch (0.6 cm) thick pieces · 2 tsp cornstarch for the beef marinade · 2 tsp Shaoxing wine · 2 tsp neutral high-heat oil for the beef marinade · 2 tsp oyster sauce · ⅛ tsp baking soda

2. 2

   Step 2: Mix the 3 tbsp warm water or stock, light soy sauce (1 tbsp), rice vinegar (1 tbsp), sugar (1 tsp), 1 tsp sauce cornstarch, hoisin, Sichuan peppercorn powder (½ tsp), dark soy sauce (½ tsp) and sesame oil (½ tsp). Set the sauce aside and stir it again before adding it to the wok.

   Uses 3 tbsp warm water or beef/chicken stock for the sauce · 1 tbsp light soy sauce · 1 tbsp rice vinegar · 1 tsp sugar · 1 tsp cornstarch for the sauce · 1 tsp hoisin sauce · ½ tsp Sichuan peppercorn powder · ½ tsp dark soy sauce

3. 3

   Step 3: For the raw-peanut route, heat the 1 tbsp roasting oil over medium heat, add the 1 cup raw peanuts and stir constantly for about 5 minutes, until golden and fragrant. Watch closely to prevent burning. If using the 1 cup ready roasted peanuts, skip this action and the next one.

   Wok-roast the raw peanuts · 5 minUses 1 tbsp neutral high-heat oil, only for roasting raw peanuts · 1 cup raw shelled, skinned peanuts, or choose the ready roasted alternative

   
4. 4

   Step 4: For the raw-peanut route, turn off the heat and keep stirring for another 1 minute in the residual heat. Lift the peanuts into a bowl and let them cool completely to become crunchy, leaving excess roasting oil in the wok. Keep the ready roasted alternative separate if using that route.

   Finish peanuts in residual heat · 1 minUses Roasting peanuts and their oil

5. 5

   Step 5: Add the 2 tbsp beef-searing oil to the wok, with any roasting oil left from the raw-peanut route. Heat over high heat until just smoking. Add the marinated beef in a single layer and sear its first side for about 1½ minutes, until slightly crisp.

   Sear the beef’s first side · 2 minUses 2 tbsp neutral high-heat oil for searing the beef · All marinated beef and its coating · Roasting oil remaining in the wok, only with the raw-peanut route

   
6. 6

   Step 6: Turn the beef and sear its second side for about 1½ minutes, until slightly crisp. Reduce the heat to low and lift the beef to a clean plate, retaining its juices and leaving the wok oil behind. Continue immediately through the following stir-fry steps to finish cooking in the same session.

   Sear the beef’s second side · 2 minUses Beef after its first sear and the wok oil

   
7. 7

   Step 7: Over low heat, add the minced ginger (1 tsp) and dried chilies to the oil remaining in the wok. Toast until fragrant, watching closely so neither burns.

   Uses Wok oil left after lifting the seared beef · 1 tsp minced fresh ginger · 5 dried red chilies, deseeded and cut into small pieces

   
8. 8

   Step 8: Add the diced bell pepper (½ cup) and the white parts from the two scallions. Cook for 1–2 minutes, until fragrant.

   Cook bell pepper and scallion whites · 1 minUses Toasted ginger, chilies and wok oil · ½ cup diced bell pepper, preferably red, orange or yellow · White parts from the two chopped scallions

9. 9

   Step 9: Add the chopped garlic (2 cloves) and stir-fry for 20 seconds.

   Stir-fry the garlic · 1 minUses Fried bell pepper, scallion whites and toasted aromatics · 2 cloves garlic, chopped

   
10. 10

    Step 10: Return the lifted beef and its plate juices to the vegetables. Raise the heat to high and stir-fry for 30 seconds.

    Return and stir-fry the beef · 1 minUses Lifted seared beef and its plate juices, separate from the wok oil · Vegetables, garlic and wok oil

    
11. 11

    Step 11: Stir the prepared sauce thoroughly to redisperse its settled cornstarch, then pour it into the wok and stir to deglaze. Cook until the sauce is thickened and simmering and the beef is cooked through, reaching at least 63°C/145°F before the final rest.

    Uses All mixed sauce with its separate starch dose · Returned beef, juices and fried vegetables

12. 12

    Step 12: Add either the cooled wok-roasted peanuts (1 cup) from the raw-peanut route or the 1 cup ready roasted peanuts, together with the green parts from the two scallions. Stir to coat. There should be no standing sauce; if it is too thick, add only a splash of water or stock as needed. Turn off the heat and lift the food into a serving dish, leaving excess wok oil behind.

    Uses Cooked beef and vegetables in the simmering sauce · Cooled roasted peanuts, separate from the excess roasting oil, only with the raw-peanut route · 1 cup unsalted shelled roasted peanuts, only instead of the raw peanuts · Green parts from the same two chopped scallions · A splash of water or beef/chicken stock, only if needed to loosen the finished sauce

13. 13

    Step 13: Let the cooked beef rest for at least 3 minutes after the heat is turned off, then serve with optional ready jasmine rice.

    Rest the cooked beef · 3 minUses Lifted finished beef, peanuts and vegetables, separate from excess wok oil · Ready cooked jasmine rice, optional, for serving