Kung Pao Beef

thewoksoflife.com

Jade510

subheading: FOR THE BEEF:

12 ounces beef flank steak

(cut into small ¼-inch or 0.6cm thick pieces)

2 teaspoons cornstarch

2 teaspoons Shaoxing wine

2 teaspoons oil (any neutral oil with a high smoke point, such as canola or avocado oil)

2 teaspoons oyster sauce

⅛ teaspoon baking soda

subheading: FOR THE SAUCE:

3 tablespoons warm water

(or beef/chicken stock)

1 tablespoon light soy sauce

1 tablespoon rice vinegar

1 teaspoon sugar

1 teaspoon cornstarch

1 teaspoon hoisin sauce

½ teaspoon Sichuan peppercorn powder

½ teaspoon dark soy sauce

½ teaspoon sesame oil

subheading: TO ROAST THE PEANUTS (OR SUBSTITUTE UNSALTED ROASTED SHELLED PEANUTS AND SKIP THIS STEP!):

1 tablespoon oil

(any neutral oil with a high smoke point)

1 cup raw peanuts (shelled and skinned)

subheading: FOR THE REST OF THE DISH:

2 tablespoons oil

(any neutral oil with a high smoke point)

1 teaspoon fresh ginger (minced)

5 dried red chilies (deseeded and sliced into small pieces; these can be spicy, so adjust according to your own taste)

½ cup bell pepper (diced; preferably red, orange, or yellow bell pepper)

2 scallions (chopped, white and green parts separated)

2 cloves garlic (chopped)

Directions at thewoksoflife.com

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