Kung Pao Beef

Ingredients

• Beef tenderloin

  Separable lean only, trimmed to 1/8" fat, select, raw

  10 oz or 284g

• Peanuts

  All types, raw

  3 tbsp or 27g

• Dried red chilli

  7 chili or 4g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  3 tbsp or 42g

• Ginger root

  Raw

  5 slices or 11g

• Garlic

  Raw

  2 cloves, minced or 6g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  100g

• Potato Starch

  1 tbsp or 10g

• Soy sauce

  Regular sodium, Shoyu

  2 tsp or 11g

• Chinese cooking wine

  1 tbsp or 16g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Soy sauce

  Regular sodium, Shoyu

  1 ½ tbsp or 24g

• Dark soy sauce

  1 tsp or 1g

• Sugar

  White, granulated sugar

  2 tsp or 8g

• Chinese black vinegar

  1 tsp or 8g

• Water

  Plain, clean water

  2 tbsp or 30g

• Potato Starch

  3 tsp or 10g

Directions

1. Cut beef into thin slices, rinse in water, and pat dry with paper towels. Marinate the beef slices with corn starch, soy sauce, Chinese Shaoxing rice wine, and sesame oil. Cover the meat with plastic wrap and let it marinate for 20 minutes.
2. Mix the sauce ingredients in a bowl, whisk well. Set aside.
3. Heat the frying pan (or skillet) with one tablespoon of oil on medium-high heat and stir-fry the marinated beef until the meat is halfway cooked or turns brown. Remove and set aside. Clean the frying pan and heat it with two tablespoons of oil. Add in ginger, garlic slices, and give a quick stir before adding the dried red chilies.
4. Continue stir fry until the dried red chilies smell spicy, then add in the beef slices. Keep stirring the meat a few times before adding in the roasted peanuts.
5. Finally, add the sauce mixture and consistently stir the meat until fully cooked and coated with sauce. Dish out and sprinkle the scallions on top. Serve immediately with steamed rice.