Kung Pao Beef Recipe

Slice and marinate

Trim any excess fat from the beef. Freeze for 20–30 minutes if needed to firm it up, then slice thinly against the grain into ~1/8–1/4" strips. Place sliced beef in a bowl and add 1 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch and the egg white (if using). Mix thoroughly to coat and let rest 15–20 minutes while you prepare other ingredients.

Velvet (optional) and pre-cook beef

Heat a wok or large skillet over high heat until very hot. Add 1–2 tbs neutral oil and swirl. When shimmering, add the marinated beef in a single layer in batches (do not overcrowd), stir-fry until just browned on the outside but not fully cooked through — about 30–60 seconds per batch. Remove beef to a plate and set aside. This keeps the beef tender when finished.

Mix sauce

In a small bowl, combine 1 tsp dark soy, 1 tbs light soy, 1 tsp black vinegar (or rice vinegar), 1 tsp sugar, 1 tsp hoisin or black bean sauce (if using), 1 tsp sesame oil, 3 tbs water and 1 tsp cornstarch. Stir until cornstarch and sugar are dissolved. Set aside.

Prep aromatics

Remove stems from dried chilies and halve if you want less heat; remove seeds for milder flavor. Lightly toast Sichuan peppercorns in the dry wok for 10–20 seconds until fragrant, then crush slightly with the back of a spoon or mortar. Have garlic, ginger, sliced green onion whites, and diced bell pepper ready.

Stir-fry aromatics

Heat the wok over high heat and add remaining 1–2 tbs neutral oil. When oil is very hot but not smoking, add dried red chilies and toasted Sichuan peppercorns. Stir constantly for 20–30 seconds to infuse oil (be careful not to burn the chilies). Add minced garlic and ginger and stir for 10–15 seconds until aromatic. Add the white parts of the green onions and bell pepper; stir-fry for 30–45 seconds until edges begin to soften.

Return the pre-cooked beef to the wok and stir to combine with the aromatics for 30–45 seconds. Give the prepared sauce a quick stir (cornstarch may have settled) and pour it over the beef and vegetables. Stir continuously as the sauce comes to a boil and thickens, about 30–60 seconds. Taste and adjust seasoning with up to 1/2 tsp salt if necessary. Stir in roasted peanuts and the green parts of the scallions. Remove from heat and drizzle with a few drops of sesame oil if desired.

Serve immediately over steamed rice.

If your peanuts are not roasted or you want extra crunch, heat 1 tbs oil in a small pan over medium heat. Add 1 tbs peanuts and fry, stirring, until golden and fragrant (1–2 minutes). Drain on paper towel and sprinkle over the finished dish.