Kung Pao Beef

Method7 steps · about 30 min

1. 1

   Step 1: Divide the 12 oz flank steak into two large pieces along the grain, then slice each against the grain into about ⅛-inch (3 mm) slices. Put all the slices in a bowl with the 1 tbsp marinade cornstarch, 1 tbsp water, 2 tsp marinade Shaoxing wine, 2 tsp oyster sauce and ¼ tsp baking soda. Mix well and keep refrigerated while preparing the remaining ingredients.

   Uses 12 oz flank steak · 1 tbsp cornstarch for marinade · 1 tbsp water for marinade · 2 tsp Shaoxing wine for marinade · 2 tsp oyster sauce for marinade · ¼ tsp baking soda for marinade

2. 2

   Step 2: Mix all the sauce ingredients: 2 tbsp chicken broth, 2 tbsp distilled vinegar, 1 tbsp sauce Shaoxing wine, 1 tbsp light soy sauce, 1 tsp dark soy sauce, 2 tbsp sugar, 2 tsp sauce cornstarch and ¼ tsp salt. Keep the whole sauce near the stove.

   Uses 2 tbsp chicken broth for sauce · 2 tbsp distilled white vinegar for sauce · 1 tbsp Shaoxing wine for sauce · 1 tbsp light soy sauce for sauce · 1 tsp dark soy sauce for sauce · 2 tbsp sugar for sauce · 2 tsp cornstarch for sauce · ¼ tsp salt for sauce

3. 3

   Step 3: Heat 2 tbsp of the peanut oil in a large skillet or wok over high heat until just smoking. Add all the marinated beef from step 1 in an even layer. Sear the first side about 1–2 minutes until browned, then flip and sear the other side about 1 minute. Watch carefully because the oyster sauce chars easily. Transfer all the beef to a plate; it may still be pink inside and will finish cooking in step 6. Keep the residual oil and juices in the pan.

   Sear beef — first side · 2 minUses 2 tbsp peanut oil for beef · All the sliced beef and marinade from step 1

   
4. 4

   Step 4: Add the remaining 1 tbsp peanut oil to the residual pan contents from step 3. Add all 6 dried whole chilies, the whites from the 3 scallions, all 3 minced garlic cloves, the 2 tsp minced ginger and ½ tsp crushed Sichuan peppercorns. Stir-fry about 1 minute until fragrant.

   Release kung pao aromatic fragrance · 1 minUses Residual oil and juices after the seared beef is removed · Remaining 1 tbsp peanut oil for aromatics · 6 dried Chinese chili peppers, left whole for milder heat · Whites from the 3 scallions · 3 garlic cloves, minced · 2 tsp minced ginger · ½ tsp crushed Sichuan peppercorns

5. 5

   Step 5: Add all the diced red bell pepper (1) to all the aromatics, chilies and pan contents from step 4. Stir-fry about 1 minute.

   Stir-fry red bell pepper · 1 minUses 1 red bell pepper, diced into ½-inch pieces · All the aromatics, chilies, peppercorns and pan contents from step 4

   
6. 6

   Step 6: Return all the seared beef from step 3 to all the pepper and aromatics from step 5. Stir the whole sauce from step 2 to suspend its starch and pour it in. Cook and stir until the sauce thickens and coats everything and the beef reaches 63°C (145°F). Remove from the heat and let the cooked beef rest at least 3 minutes before serving.

   Uses All the seared, not yet fully cooked beef reserved from step 3 · All the pepper, aromatics and pan contents from step 5 · All the mixed sauce from step 2

7. 7

   Step 7: After the rest in step 6, toss the ½ cup ready roasted peanuts and the reserved greens from the 3 scallions into all the cooked beef and sauce. Transfer the whole dish to a plate and serve promptly as 4 servings, with optional ready steamed rice. Refrigerate leftovers within 2 hours and use within 3–4 days; reheat to 74°C (165°F).

   Uses All the cooked beef, pepper and sauce after the at least 3-minute rest · ½ cup ready roasted peanuts · Reserved greens from the 3 scallions · Plain ready steamed rice for serving, optional