Zesty Sichuan Kung Pao Beef
Experience a culinary adventure with this Zesty Sichuan Kung Pao Beef recipe. Perfectly tender beef strips are marinated in a flavorful mixture of spices and sauces, offering a mouthwatering blend of savory, spicy, and tangy notes. With the heat of dried Thai chiles and the aromatic kick of Sichuan peppercorns, this dish is sure to impress your family and friends. Enhanced by crunchy roasted peanuts and fresh vegetables, this hearty meal is not only delicious but also a feast for the eyes. Serve this delightful stir-fry over rice for a complete and satisfying dish that embodies the essence of Chinese cuisine.
4
Servings
150
Calories
16
Ingredients
Ingredients
beef tenderloin
1 1/4 lb (sliced into 1/2-inch thick strips)
sea salt
to taste
fresh ground white pepper
to taste
cornstarch
2 tablespoons
ketchup
2 tablespoons
Shaoxing rice wine or dry sherry
2 tablespoons
light soy sauce
2 tablespoons
black vinegar or balsamic vinegar
2 tablespoons
Guilin chili sauce
2 teaspoons ((Lee Kum Kee brand))
Sichuan peppercorns
1 1/2 tablespoons
peanut oil
2 tablespoons
whole dried Thai chiles
5
red fresno bell peppers or serrano chili
2 small or 1 (bruised and cut into 1 1/2-inch pieces)
dry roasted peanuts
1/2 cup
fresh cilantro
1/4 cup (chopped)
scallions
2 (cut into 2-inch pieces)
Instructions
1
Begin by preparing the beef. In a medium bowl, sprinkle the beef strips with sea salt and fresh ground white pepper. Add cornstarch and toss everything together until the beef is evenly coated. Set aside to marinate for about 15 minutes.
2
In a separate bowl, combine the ketchup, Shaoxing rice wine (or dry sherry), light soy sauce, black vinegar (or balsamic vinegar), and guilin chili sauce. Mix well and set this sauce aside for later use.
3
In a small dry pan, toast the Sichuan peppercorns over medium heat for 1 to 2 minutes until they become fragrant. Remove from heat and crush half a tablespoon of the peppercorns using a mortar and pestle, or by placing them in a plastic bag and rolling over them with a pin. Leave the remaining peppercorns whole and set everything aside.
4
Heat a wok over high heat until it begins to smoke. Add the peanut oil, swirling it to coat the bottom. Quickly add the whole Sichuan peppercorns, dried Thai chiles, and bruised fresh chiles. Stir-fry for a few seconds to release their aromas.
5
Next, add the marinated beef strips to the wok, stir-frying for 2 to 3 minutes until the beef is browned and cooked through. Then, pour in the reserved sauce along with the dry roasted peanuts. Continue to cook while stirring until the sauce thickens and becomes sticky.
6
To finish, add freshly chopped cilantro and scallions. Toss the mixture well to ensure everything is evenly coated and warmed through. Transfer to a serving plate and garnish with the crushed Sichuan peppercorns. Serve immediately with steamed rice.
Nutrition Information
8.75g
Fat
7.5g
Carbs
12.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Sichuan Kung Pao Beef?
It is a flavorful stir-fry dish featuring tender beef strips marinated in spices, cooked with Sichuan peppercorns, dried Thai chiles, and roasted peanuts in a savory, spicy, and tangy sauce.
What cut of beef is recommended for this recipe?
The recipe specifies using 1 1/4 lbs of beef tenderloin sliced into 1/2-inch thick strips for maximum tenderness.
How long should the beef marinate?
The beef should be tossed with sea salt, white pepper, and cornstarch, then set aside to marinate for about 15 minutes.
What can I use if I do not have Shaoxing rice wine?
Dry sherry is an excellent substitute for Shaoxing rice wine in this recipe.
Is there a substitute for black vinegar?
Yes, you can use balsamic vinegar as a replacement for black vinegar.
How do I prepare the Sichuan peppercorns?
Toast them in a dry pan for 1-2 minutes until fragrant. Use half a tablespoon crushed (with a mortar and pestle) for garnish and keep the rest whole for the stir-fry.
What gives this dish its spicy kick?
The heat comes from a combination of whole dried Thai chiles, fresh bruised chiles (Fresno or Serrano), Guilin chili sauce, and Sichuan peppercorns.
What type of oil is best for this stir-fry?
Peanut oil is recommended because of its high smoke point and flavor profile, which suits Chinese cuisine.
How many servings does this recipe yield?
This recipe makes 4 servings.
What are the nutritional facts per serving?
Each serving contains approximately 150 calories, 12.5g of protein, 8.75g of fat, and 7.5g of carbohydrates.
What specific brand of chili sauce is suggested?
The recipe suggests using Lee Kum Kee brand Guilin chili sauce.
What vegetables are included in the stir-fry?
The recipe uses red Fresno bell peppers or serrano chiles, scallions, and fresh cilantro.
How do I make the sauce?
Combine ketchup, Shaoxing rice wine, light soy sauce, black vinegar, and Guilin chili sauce in a separate bowl and mix well.
How do I know when the beef is ready?
Stir-fry the beef strips over high heat for 2 to 3 minutes until they are browned and cooked through.
When do I add the peanuts?
Add the dry roasted peanuts at the same time you pour the reserved sauce into the wok.
What is the final step before serving?
Add freshly chopped cilantro and scallions, toss to coat, and garnish with crushed Sichuan peppercorns.
Should the wok be cold or hot when starting?
The wok should be heated over high heat until it begins to smoke before adding the oil.
How should the scallions be prepared?
The scallions should be cut into 2-inch pieces.
What should I serve with Kung Pao Beef?
It is best served immediately over steamed rice for a complete meal.
Does this recipe use cornstarch?
Yes, 2 tablespoons of cornstarch are used to coat the beef, which helps with browning and thickening the sauce.
How many dried Thai chiles are needed?
The recipe calls for 5 whole dried Thai chiles.
What kind of soy sauce is required?
The recipe specifically calls for 2 tablespoons of light soy sauce.
How do I bruise the fresh chiles?
You can lightly press or crush them to release their oils before cutting them into 1 1/2-inch pieces.
How do I make the sauce sticky?
Continue to cook the mixture after adding the sauce and peanuts until the liquid reduces and becomes a sticky glaze.
What is the purpose of toasting the peppercorns?
Toasting releases the aromatic oils and intensifies the unique numbing flavor of the Sichuan peppercorns.
Can I use ground black pepper instead of white pepper?
The recipe calls for fresh ground white pepper for a specific heat profile, but black pepper can be used if white pepper is unavailable.
Is there any fiber in this dish?
According to the nutritional data provided, the fiber content is negligible or not recorded.
Is this dish considered heart-healthy?
With 150 calories and a good amount of protein, it is a relatively lean meal, though sodium content from soy sauce and ketchup should be considered.
How much cilantro is used?
The recipe uses 1/4 cup of freshly chopped cilantro.
Does the recipe contain sugar?
While no granulated sugar is added, the 2 tablespoons of ketchup in the sauce provide a hint of sweetness.