Noble House Kung Pao Beef
- Ready In:
- 25mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 1 (1 1/4 lb) beef tenderloin, sliced into 1/2-inch thick strips
- sea salt, to taste
- fresh ground white pepper, to taste
- 2 tablespoons cornstarch
- 2 tablespoons ketchup
- 2 tablespoons shaoxing rice wine or 2 tablespoons dry sherry
- 2 tablespoons light soy sauce
- 2 tablespoons black vinegar or 2 tablespoons balsamic vinegar
- 2 teaspoons guilin chili sauce (Lee Kum Kee brand)
- 1 1⁄2 tablespoons szechuan peppercorns
- 2 tablespoons peanut oil
- 5 whole dried Thai chiles
- 2 small red fresno bell peppers or 1 serrano chili, bruised and cut into 1 1/2-inch pieces
- 1⁄2 cup dry roasted peanuts
- 1⁄4 cup fresh cilantro, chopped
- 2 scallions, cut into 2 inch pieces
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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