Stir-fried Beef Diced with Peanuts

Name: Stir-fried Beef Diced with Peanuts
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 300 g Beef tenderloin (cleaned, tendons removed, sliced into 1 cm thick pieces, scored with a crosshatch pattern on both sides, then diced into 1 cm cubes); 500 g Soybean oil (part for blanching, part for stir-frying); 10 g Green onion (washed, cut into segments); 30 g Wet starch (part for coating; original recipe uses 15 g); 15 g Soy sauce (for seasoning); 2 g Fine salt (added in stages; total 1.5 g in the original); 50 g Fried peanuts (peeled); 75 g Fresh red chili peppers (washed, stems and seeds removed, cut into 1 cm square pieces); 50 g Eggs (mixed with the beef for coating); 5 g Vinegar (for seasoning); 30 g Roasted sesame seeds (sprinkled on the finished dish)

A Korean-style stir-fry of battered, fried beef cubes tossed with crispy roasted peanuts and fresh red chili peppers for a spicy, bold flavor.

35 min

Easy

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Ingredients

Beef tenderloin (cleaned, tendons removed, sliced into 1 cm thick pieces, scored with a crosshatch pattern on both sides, then diced into 1 cm cubes) 300 g

Soybean oil (part for blanching, part for stir-frying) 500 g

Green onion (washed, cut into segments) 10 g

Wet starch (part for coating; original recipe uses 15 g) 30 g

Soy sauce (for seasoning) 15 g

Fine salt (added in stages; total 1.5 g in the original) 2 g

Fried peanuts (peeled) 50 g

Fresh red chili peppers (washed, stems and seeds removed, cut into 1 cm square pieces) 75 g

Eggs (mixed with the beef for coating) 50 g

Vinegar (for seasoning) 5 g

Roasted sesame seeds (sprinkled on the finished dish) 30 g

Instructions

Prep Work

Clean the beef tenderloin, remove the tendons, slice into 1 cm thick pieces, score a crosshatch pattern on both sides, then dice into 1 cm cubes. Mix the beef with 15 g wet starch, 1 g fine salt, and the eggs until evenly coated. Wash the fresh red chili peppers, remove the stems and seeds, and cut into 1 cm square pieces. Peel the fried peanuts and set aside. Wash the green onions and cut into segments.

Blanch the Beef in Oil

Heat a wok over high heat, add the soybean oil, and heat to about 150°C (medium heat). Allow the oil to cool slightly, then add the beef cubes and blanch in the oil until about 70% cooked. Pour out through a strainer to drain off the oil, and reserve the remaining oil in a container.

Stir-fry and Finish

Clean the wok, add 75 g soybean oil, and reheat over high heat. Allow to cool slightly, then add the fresh red chili peppers with 0.5 g fine salt and stir-fry until about 80% cooked. Add the fried peanuts and toss together until fragrant. Pour in the blanched beef cubes, then add 15 g soy sauce, 0.5 g fine salt, vinegar, and the green onion segments, and stir-fry to combine. Add the remaining wet starch to thicken, toss the wok a few times, plate the dish, sprinkle with sesame seeds, and serve.