Kung Po Beef

Name: Kung Po Beef
Prep time: 195 min
Cook time: 15 min
Yield: 2 to 4 servings
Cuisine: Chinese Menu
Ingredients: Flank Steak — 450g; Shaoxing Wine — 1 tbsp; Soy Sauce — 1 tbsp; Cornflour — 1 tbsp; Bicarbonate of Soda — ⅛ tsp; Hoisin Sauce — 1 tbsp; Soy Sauce — 1 tbsp; Shaoxing Rice Wine Vinegar — 1 tbsp; Szechuan Pepper Powder — ½ tsp; Sesame Oil — 1 tsp; Sugar — 1 tsp; Cornflour — 1 tsp; Water — 2 tbsp; Raw Peanuts — 100g; Yellow Pepper — 1; Dried Red Chillies — 8; Ginger — 15g; Garlic — 3 cloves; Spring Onions — 3; Vegetable Oil — 3 tbsp

Kung Po Beef (also spelled Kung Pao) is the fiery, assertive cousin of the more famous chicken version. Originating from the Szechuan province, this dish is a masterclass in the 'Lychee Flavour' profile—a complex Chinese culinary term for a sauce that perfectly balances savoury, sweet, salty, and sour notes with a creeping heat.

Cuisines

Cooking Instructions

Preparation: 3 hours 15 minutes
Cooking: 15 minutes

Servings: 2 to 4

Notes:

Red, orange, or green peppers can be used in place of yellow pepper.

Raw peanuts are roasted directly in the wok for maximum crunch and flavour, but pre-roasted un-salted peanuts can be substituted.

Bicarbonate of soda tenderises economic beef cuts during the 3 to 4 hour marinating process.

Chicken stock or water (1 to 2 tbsp) can be added at the end if the sauce becomes overly thick in a hot wok.

Marinate the Beef
Cut the beef into small cubes to match the size of the peanuts. In a bowl, toss the beef with Shaoxing wine, soy sauce, cornflour, and bicarbonate of soda. Leave to marinate for 3 to 4 hours or overnight in the refrigerator.

Prepare Sauce and Aromatics
In a small bowl, whisk together the hoisin sauce, soy sauce, Shaoxing rice wine vinegar, Szechuan pepper powder, sesame oil, sugar, cornflour, and water until smooth. Chop the bell pepper, cut dried red chillies into sections, finely mince the ginger and garlic, and slice the spring onions, separating whites and greens.

Roast the Peanuts
Heat 1 tablespoon of oil in a wok over medium-low heat. Add the raw peanuts and stir continuously for 5 to 6 minutes until evenly toasted and golden brown. Remove with a slotted spoon and set aside.

Sear the Beef
Add 2 tablespoons of oil to the wok and heat until smoking. Spread the marinated beef in a single layer and sear undisturbed for 1½ to 2 minutes until a deep golden crust forms. Flip and sear the other side, then stir-fry briefly and transfer to a plate.

Stir-fry Aromatics and Vegetables
In the remaining wok oil over low heat, add the minced ginger and dried red chillies, tossing until fragrant. Add the sliced bell pepper and white spring onion sections, stir-frying for 30 to 40 seconds.

Combine and Finish
Return the seared beef to the wok and add the minced garlic. Pour over the whisked sauce, tossing rapidly as it thickens and coats the ingredients. Stir in the roasted peanuts and green spring onions, toss through until piping hot, and serve immediately.