Kung Pao Beef
Serves: 2
Gideon Batz
1 January 1970
Based on User reviews:
56
Spice
43
Sweetness
45
Sourness
38
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1
Sea Salt2 tbsps
Cornstarch2 tbsps
Ketchup2 tbsps
Rice Wine (shaohsing)2 tbsps
Light Soy Sauce1.5 tbsps
Peppercorns (sichuan)2 tbsps
Peanut Oil2 small
Pepper (red fresno)1 cup
Dry Roasted PeanutsDirections:
1
In a medium bowl, sprinkle the beef with salt and pepper
2
Add the cornstarch and mix well
3
Set aside
4
In another smaller bowl, stir together the ketchup, rice wine, soy sauce, vinegar and chili sauce
5
Set aside
6
In a small pan over medium heat, toast the Sichuan peppercorns until fragrant, 1 to 2 minutes
7
Remove from the heat and crush 1/2 tablespoon of the peppercorns in a mortar and pestle, or in a plastic bag with a rolling pin
8
Set aside
9
Leave the remaining peppercorns whole
10
Heat a wok over high heat and, when wok starts to smoke, add the peanut oil
11
Add the remaining whole Sichuan peppercorns, dried chiles and fresh chiles and stir-fry for a few seconds
12
Add the beef and stir-fry until the beef is brown, 2 to 3 minutes
13
Add the reserved sauce and peanuts and cook until the sauce has reduced slightly and is sticky and has a thicker consistency
14
Add the cilantro and scallions and toss to coat and warm through
15
Then transfer to a serving plate and garnish with the ground Sichuan peppercorns
16
Serve immediately