If you’d like to thicken your sauce, now is the time to add your cornstarch slurry. Stir everything together and saute for a minute or two until the beef is fully cooked. Once your kitchen smells absolutely delicious, add the beef, peppers, and sauce to your frying pan. Put the cooked pepper in the same bowl as your meat.Īdd a third shot of oil and fry your ginger, garlic, and dried chilis for about a minute. Toss in your bell pepper and stir-fry until it’s soft and slightly translucent. Remove the meat and place it in a bowl for later (I use the same bowl that has my sauce).Īdd a bit more oil to your pan to keep things nice and loose. Brown over medium heat until the meat is almost cooked through. Heat a small amount of chili oil (or regular oil) in a frying pan, then add your beef. If your sauce is too thin, you can add the cornstarch slurry in a bit, but it’s best to wait until you’re applying heat.
Simply stir ingredients together in a bowl. Kung pao beef isn’t generally a dish you’re supposed to marinade overnight, but you won’t really hurt anything if you let the meat sit in a flavorful tenderizing solution for up to a day. Let this sit in the fridge for at least ten minutes. Mix the marinade ingredients (rice wine, soy sauce, sesame oil, salt) in a large plastic freezer bag. Some people split the oil in half and make one batch with peppercorns and one with chili flakes, but I think it’s a better idea to simply use fewer chili flakes and make one batch of oil that’s just as spicy as you like it. Remove from heat, let it cool, and store. Simply put the ingredients ( oil, chili flakes, and peppercorns) into a frying pan and heat it until it starts to smoke. You can make the oil up to a week in advance, so we’ll start with it here. To thicken: A slurry of: 1 tbsp corn starch 2 tbsp waterįor Chili Oil: 1/2 cup frying oil (again, high smoke point is best) 2 tbsp Szechuan peppercorns up to 2 tbsp red chili flakes (to taste) Instructions: Ingredients:ġ lb boneless beef, cut into small strips 1 green bell pepper, seeded and diced into strips 2 tbsp frying oil (anything with a medium-high smoke point works fine) 3 cloves garlic, minced about 1″ of ginger, peeled and chopped finely about 10 dried red chilis (mostly for looks, can be safely skipped) 1/4 cup peanuts, roasted 1/2 ground Szechuan peppercorns (pre-ground is fine, but you can also grind these yourself) 3 spring onions, chopped finely Marinade ingredients: 1 tbsp soy sauce 2 tbsp sesame oil 1 tbsp Chinese rice wine or dry cooking sherry 1/2 tsp salt Sauce: 2 tbsp soy sauce 2 tsp vinegar 1 tsp Chinese rice wine (Shaoxing) or cooking sherry 1/2 tsp white sugar 1/8 tsp pepper Listed below are the differences and similarities between Kung Pao Chicken and Szechuan Chicken. Since peanuts are used, this type of dish has a strong nutty flavor. The main ingredients are Chicken, vegetables, chili pepper and peanuts. It is made with using stir-fried or deep fried chicken and spicy hot sauce. Kung Pao is another classic dish in a Chinese Cuisine.
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