Kung Pao Beef
Kung Pao Beef, a classic Sichuan dish: marinated beef cubes are stir-fried with dried chili peppers and Sichuan peppercorns, then tossed with a prepared sauce slurry and fried peanuts until well combined.
Ingredients
Beef (cut into cubes)
250 g
Fried peanuts
to taste
Dried red chili flakes
to taste
Soy sauce
20 g
White sugar
8 g
Sichuan peppercorns
a pinch
Chopped scallions
15 g
Ginger slices
5 g
Garlic slices
5 g
Vinegar
5 g
Salt
a pinch
MSG
a pinch
Cooking wine
a pinch
Wet starch
a pinch
Broth
50 g
Cooked vegetable oil
to taste
Instructions
1
Step 1
Cut the beef into cubes, add salt, soy sauce, cooking wine, and starch, mix well, and marinate briefly.
2
Step 2
In a bowl, combine white sugar, salt, soy sauce, vinegar, cooking wine, MSG, broth, and wet starch, and mix into a sauce.
3
Step 3
Heat oil in a wok until about 60% hot. Add the dried red chili flakes and fry until brownish-red, then add the Sichuan peppercorns. Add the beef cubes and stir-fry to separate them. Add the scallions, ginger, and garlic, and stir-fry until fragrant. Pour in the prepared sauce while stirring continuously. Finally, add the peanuts, stir well, transfer to a plate, and serve.
