Kung Pao Beef

Ingredients

Here are the following ingredients:

Marinated Beef

• ¾ cup (175 mL) soy sauce
• ¼ cup (60 mL) dark soy sauce
• ¼ cup (60 mL) rice wine vinegar
• 3 tbsp (45 mL) baking soda
• 3 tbsp (45 mL) brown sugar
• 4 lb (2 kg) Round Stir Fry Strips

Stir-Fry Sauce

• ¾ cup (175 mL) soy sauce
• ½ cup (125 mL) granulated sugar
• ½ cup (125 mL) Shaoxing rice wine
• ¼ cup (60 mL) Asian chili paste, such as sambal oelek or sriracha
• ¼ cup (60 mL) black vinegar
• ¼ cup (60 mL) dark soy sauce
• ¼ cup (60 mL) sesame oil
• 2 tbsp (30 mL) ground Sichuan peppercorns
• ¼ cup (60 mL) cornstarch

Service

• 2 cups (500 mL) cornstarch
• 2 cups (500 mL) canola oil
• 32 dried red chili peppers
• 1 cup (250 mL) finely chopped garlic
• 1 cup (250 mL) finely chopped ginger
• 2 lb (1 kg) chopped onion, 1-inch (2.5 cm) pieces, about 8 cups (2 L)
• 2 lb (1 kg) chopped red bell pepper, 1-inch (2.5 cm) pieces, about 8 cups (2 L)
• 1 lb (500 g) thinly sliced carrot (bias cut), about 4 cups (1 L)
• 10 oz (300 g) thinly sliced zucchini (half moons, bias cut), about 4 cups (1 L)
• 10 oz (300 g) chopped green onion, 2-inch (5 cm) pieces, about 4 cups (1 L)
• 1¼ lb (625 g) dry roasted unsalted peanuts, about 4 cups (1 L)

Preparation

1. Marinated Beef: Whisk soy sauce with dark soy sauce, vinegar, baking soda and brown sugar. Pour over beef to coat evenly. Cover and refrigerate for at least 30 minutes or up to 4 hours.
2. Stir-Fry Sauce: Add 3 cups (750 mL) water, soy sauce, sugar, rice wine, chili paste, vinegar, soy sauce, sesame oil and Sichuan pepper to saucepan; bring to a boil. Whisk ½ cup (125 mL) water with cornstarch until smooth. Whisk slurry into boiling sauce; bring back to a boil. Boil for 1 minute or until thickened and glossy; remove from heat.
3. Cool, cover and refrigerate or hold for service.

Service

1. Remove 4 oz (125 g) beef from marinade, shaking off excess. Toss with 2 tbsp (30 mL) cornstarch.
2. Heat 2 tbsp (30 mL) oil in wok or skillet until almost smoking. Stir-fry beef until crisp and evenly browned. Use slotted spoon to remove beef.
3. Add 2 dried red chili peppers and 1 tbsp (15 mL) EACH garlic and ginger; cook for 30 seconds or until fragrant. Add ½ cup (125 mL) EACH onion and red pepper, and ¼ cup (60 mL) EACH carrot and zucchini. Stir-fry until veggies are tender-crisp.
4. Return beef to wok. Add ⅓ cup (75 mL) EACH Stir-Fry Sauce and ¼ cup (60 mL) EACH green onion and peanuts. Toss until well-coated and heated through.
5. Plate over cooked starch.

Beef Cuts