Kung Pao Beef

Kung Pao Beef is a classic Sichuan dish renowned for its spicy, savory, and aromatic flavors. This delectable dish typically features tender beef slices stir-fried with peanuts, dried chilies, scallions, ginger, and garlic, all enveloped in a rich and flavorful Kung Pao sauce.

To ensure culinary success, here’s a comprehensive recipe with precise measurements and detailed instructions:

Ingredients:

 1 pound (500 grams) beef, thinly sliced (flank steak, sirloin, or tenderloin recommended)

 1/2 cup (100 grams) roasted peanuts

 5 dried red chilies, seeded and halved (adjust for desired spice level)

 2 scallions, thinly sliced

 1-inch piece of ginger, julienned

 5 garlic cloves, thinly sliced

 2 tablespoons Shaoxing wine or dry sherry

 2 tablespoons soy sauce

 1 tablespoon vinegar

 1 tablespoon sugar

 1 tablespoon cornstarch

 2 tablespoons vegetable oil, divided

Instructions:

1. Marinate the Beef: In a medium bowl, combine the sliced beef, Shaoxing wine or sherry, soy sauce, cornstarch, and a pinch of salt. Mix well to coat the beef evenly. Set aside to marinate for at least 15 minutes.

2. Prepare the Peanuts: Toast the peanuts in a dry skillet over medium heat until fragrant and slightly golden, about 3-4 minutes. Remove from the skillet and set aside.

3. Stir-fry the Aromatics: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Once the oil is shimmering, add the julienned ginger and thinly sliced garlic. Stir-fry for about 30 seconds until fragrant.

4. Cook the Beef: Add the marinated beef to the wok or skillet, spreading it out in a single layer. Stir-fry for 2-3 minutes until the beef is browned and cooked through. Remove the beef from the wok and set aside.

5. Assemble the Kung Pao Beef: Add the remaining 1 tablespoon of vegetable oil to the wok or skillet. Add the dried red chilies and stir-fry for about 30 seconds until fragrant.

6. Incorporate the Sauce: In a small bowl, whisk together the vinegar, sugar, and a pinch of salt. Pour the sauce mixture into the wok or skillet and stir to combine.

7. Return the Beef and Peanuts: Add the cooked beef and toasted peanuts back to the wok or skillet. Toss gently to coat the beef and peanuts in the sauce.

8. Garnish and Serve: Stir in the sliced scallions and cook for another 30 seconds to incorporate. Remove from heat and serve immediately over steamed rice.

Tips:

 For a more tender beef texture, consider velveting the beef before marinating. To do this, whisk together egg white, cornstarch, and a pinch of salt. Add the beef to the mixture and coat thoroughly. Let it sit for 10 minutes, then rinse off the excess cornstarch and proceed with the marinating step.

 Adjust the spice level to your liking by adding more or fewer dried red chilies. For a milder dish, remove the seeds from the chilies.

 If you prefer a thicker sauce, add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) to the wok or skillet during the final cooking stage. Stir until the sauce thickens to your desired consistency.

Enjoy the delectable flavors of Kung Pao Beef, a culinary masterpiece from Sichuan cuisine!