Kung Pao Beef

TOTAL TIME: 20 min
Prep: 10 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 2 heaping teaspoons Guilin chili sauce
  • 1 1/2 tablespoons Sichuan peppercorns
  • 2 tablespoons peanut oil
  • 5 whole dried Thai chiles
  • 2 small red Fresno peppers or 1 serrano chile, bruised and cut into 1 1/2-inch pieces
  • 1/2 cup dry roasted peanuts
  • 1/4 cup chopped fresh cilantro stems and leaves
  • 2 scallions, cut into 2-inch pieces
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Directions

In a medium bowl, sprinkle the beef with salt and pepper. Add the cornstarch and mix well. Set aside.

In another smaller bowl, stir together the ketchup, rice wine, soy sauce, vinegar and chili sauce. Set aside.

In a small pan over medium heat, toast the Sichuan peppercorns until fragrant, 1 to 2 minutes. 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. Set aside. Leave the remaining peppercorns whole.

Heat a wok over high heat and, when wok starts to smoke, add the peanut oil. Add the remaining whole Sichuan peppercorns, dried chiles and fresh chiles and stir-fry for a few seconds. Add the beef and stir-fry until the beef is brown, 2 to 3 minutes. Add the reserved sauce and peanuts and cook until the sauce has reduced slightly and is sticky and has a thicker consistency. Add the cilantro and scallions and toss to coat and warm through. Then transfer to a serving plate and garnish with the ground Sichuan peppercorns. Serve immediately.

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5

Newest Ratings and Reviews

Read all 9 reviews

  • on February 23, 2014

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    Best Kung Pao Beef ever! My husband rated it a 9 1/2 out of 10. I followed the recipe exactly except for the Guilin Chili sauce that I did not have so I used Sambal Oelek instead. Spicy, deep in flavor from the black vinegar and the sauce was the perfect thickness. Tender beef with crunchy peanuts all with that slight numbing of the Sichuan peppercorns. Delish!

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  • on January 25, 2012

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    I thought this was great! I agree with the other reviewer... the szechwan peppercorn was a bit much and distracted from the rest of the dish. Otherwise I thought the flavors were great and just as the show implies... Easy!

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  • on January 24, 2012

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    This tastes JUST like the dish served in a Chinese restaurant. In fact, even better! I leave out the Sichuan peppercorns, because I don't like the flavor, but otherwise, this recipe is a real winner. LOVE!!! BTW: the internet has all the Chinese sauces you need, if you aren't lucky enough to live near a Chinatown. It's worth the effort!!!

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