Kung Pao Beef – TASTY SHORTS

Ingredients:

Beef & Toppings
- 10 ounces (300 grams) beef tenderloin, thinly sliced
- 3 tablespoons roasted peanuts
- 6-8 dried red chilies, halved and seeded
- 1 stalk scallion, sliced into rings
Aromatics
- 5 slices fresh ginger, peeled
- 2 garlic cloves, sliced diagonally
Marinade
- 1 tablespoon cornstarch
- 2 teaspoons soy sauce
- 1 tablespoon Shaoxing rice wine
- 1 teaspoon sesame oil
Sauce
- 1½ tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 2 teaspoons sugar
- 1 teaspoon Chinese black vinegar
- 2 tablespoons water
- 1 teaspoon cornstarch
For Cooking
- 3 tablespoons vegetable oil

Instructions:

Prepare the Beef:
- Slice the beef tenderloin into thin pieces. Rinse under water, then pat dry with paper towels.
- In a bowl, combine the beef with the marinade ingredients: cornstarch, soy sauce, Shaoxing rice wine, and sesame oil. Mix well. Cover with plastic wrap and marinate for 20 minutes.
Prepare the Sauce:
- In a small bowl, mix all the sauce ingredients: soy sauce, dark soy sauce, sugar, black vinegar, water, and cornstarch. Whisk until smooth and set aside.
Cook the Beef:
- Heat 1 tablespoon of vegetable oil in a skillet or wok over medium-high heat. Stir-fry the marinated beef until lightly browned but not fully cooked. Remove from the pan and set aside.
Cook the Aromatics:
- Clean the skillet and heat the remaining 2 tablespoons of oil. Add the ginger and garlic slices, stirring briefly. Toss in the dried red chilies and stir until aromatic.
Combine Everything:
- Return the beef to the skillet and stir well with the aromatics. Add the roasted peanuts and stir-fry for another minute.
- Pour in the prepared sauce, stirring constantly, until the beef is fully cooked and evenly coated.
Garnish & Serve:
- Sprinkle the scallion rings over the dish. Serve hot with steamed rice.

Nutrition Information (Per Serving):

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