Kung Pao Beef


Ingredients

 For The Marinating

  • 12 oz skirt steak
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 2 teaspoons Shaoxing Wine 
  • 2 teaspoons Oyster Sauce  
  • 1/4 teaspoon baking soda

For The Sauce

 

  • 2 tablespoons chicken stock
  • 2 tablespoons distilled white viniger
  • 1 tablespoon shaoxing wine
  • 1 tablespoon light soy sauce
  • 1 teaspoon dark soy sauce
  • 2 tablespoons sugar
  • 2 teaspoons cornflour 
  • 1/4 teaspoon salt

 

For The Stir-fry

  • 3 tablespoons vegetable oil
  • 6 Chinese dried chillies
  • 3 spring onions cut into 2.5cm pieces with the white and green parts separated 
  • 3 Garlic clove finely minced 
  • 2 teaspoon fresh ginger finley minced
  • 1/2  teaspoon crushed Sichuan peppercorns
  • 1 Red bell pepper diced into 1cm pieces 
  • 1/2 cup roasted unsalted peanuts

Instructions

 

  1. Divide the skirt steak evenly along the grain into two big pieces. Then slice each piece against the grain into 1/8” (3-mm) thick pieces. Transfer into a medium bowl and add the rest of the marinating ingredients. Mix well and let marinate while preparing the other ingredients.
  2. Mix the sauce ingredients in a medium bowl.
  3. Heat 2 tablespoons of oil over high heat in a large skillet or a wok. Once just smoking, add the beef pieces in an even layer. Sear the bottom until browned, 1 to 2 minutes. Flip to cook the other side for another 1 minute or so, until the beef is mostly cooked through. Transfer the beef onto a large plate.
  4. Add the remaining 1 tablespoon of oil, chili pepper, spring onion whites, garlic, ginger, and Sichuan peppercorns. Stir and cook for 1 minute to release the fragrance.
  5. Add the bell pepper. Stir and cook for 1 minute.
  6. Return the beef to the pan. Stir the sauce again to dissolve the cornstarch completely, pour into the pan. Stir and cook until the sauce thickens and coats all the ingredients evenly.
  7. Add the peanuts and spring onion greens. Toss to combine. Transfer everything to a large plate. Serve hot as a main dish.

Notes

To make this dish gluten-free: Use dry sherry to replace Shaoxing wine, use tamari to replace soy sauce, and make sure to use a gluten free oyster sauce.

Nutrition:

 Calories: 424kcal, Carbohydrates: 19.1g, Protein: 29.4g, Fat: 26.4g, Saturated Fat: 5.9g, Cholesterol: 47mg, Sodium: 574mg, Potassium: 539mg, Fiber: 2.5g, Sugar: 10.4g, Calcium: 47mg, Iron: 3mg

 

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