Ingredients
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1
-
-
-
2
-
2
-
2
-
2
-
2
-
2
-
1 1/2
-
-
-
-
-
Directions
Noble House Kung Pao Beef, This recipe is from a local Chinese restaurant., This recipe is from a local Chinese restaurant.
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Steps
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1
Done
|
In a Medium Bowl, Sprinkle the Beef With Salt and Pepper. Add the Cornstarch and Mix Well. Set Aside. |
|
2
Done
|
in Another Smaller Bowl, Stir Together the Ketchup, Rice Wine, Soy Sauce, Vinegar and Chili Sauce. Set Aside. |
|
3
Done
|
in a Small Pan Over Medium Heat, Toast the Sichuan Peppercorns Until Fragrant, 1 to 2 Minutes. Remove from the Heat and Crush 1/2 Tablespoon of the Peppercorns in a Mortar and Pestle, or in a Plastic Bag With a Rolling Pin. Set Aside. Leave the Remaining Peppercorns Whole. |
|
4
Done
|
Heat a Wok Over High Heat and, When Wok Starts to Smoke, Add the Peanut Oil. Add the Remaining Whole Sichuan Peppercorns, Dried Chiles and Fresh Chiles and Stir-Fry For a Few Seconds. |
|
5
Done
|
Add the Beef and Stir-Fry Until the Beef Is Brown, 2 to 3 Minutes. Add the Reserved Sauce and Peanuts and Cook Until the Sauce Has Reduced Slightly and Is Sticky and Has a Thicker Consistency. |
|
6
Done
|
Add the Cilantro and Scallions and Toss to Coat and Warm Through. Then Transfer to a Serving Plate and Garnish With the Ground Sichuan Peppercorns. Serve Immediately. |
