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Kung Pao Beef

Prep Time:


Cook Time:


4 Servings


About the Recipe


  • For the Beef

  • 570g beef tenderloin, sliced to 1cm thick strips

  • Sea salt

  • Freshly ground white pepper

  • 2 tbsp cornstarch

  • For the Sauce

  • 2 tbsp Shaohsing rice wine or dry sherry

  • 2 tbsp Chinkiang black rice vinegar or balsamic vinegar

  • 2 heaped tsp Guilin chili sauce

  • 2 tbsp light soy sauce

  • 2 tbsp ketchup

  • 1 1/2 tbsp Sichuan peppercorns, divided

  • 2 tbsp peanut oil

  • 5 whole dried Thai chilies

  • 2 small red Fresno peppers or 1 Serrano chile, bruised and cut into 3.5cm pieces

  • 60g dry roasted peanuts

  • 2 spring onions, cut into 5cm pieces

  • 4 tbsp chopped coriander, stems and leaves


Step 1

In a medium bowl, season the beef with salt and pepper. Add two tablespoons of cornstarch and mix well.

Step 2

In another smaller bowl, stir together all the sauce ingredients and set aside.

Step 3

In a small pan over medium heat, toast Sichuan peppercorns until fragrant; about one to two minutes. Remove from heat and crush half a tablespoon of the peppercorns in a mortar and pestle, or in a plastic bag with a rolling pin. Leave remaining peppercorns whole.

Step 4

Heat a wok over high heat and when wok starts to smoke, add the peanut oil. Add the remaining whole Sichuan peppercorns, dried chilies, and fresh chilies and stir-fry for a few seconds. Then add the beef and stir-fry for two to three minutes to brown meat. Add the sauce mixture and peanuts and cook until the sauce has reduced slightly and is sticky and has a thicker consistency. Add the scallions and coriander; toss to coat and warm through. Then transfer to a serving plate, garnish with ground Sichuan peppercorns. Serve immediately.


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