Noble House Kung Pao Beef Recipe

Name: Noble House Kung Pao Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1 1/4 lb) beef tenderloin, sliced into 1/2-inch thick strips; sea salt, to taste; fresh ground white pepper, to taste; 2 tablespoons cornstarch; 2 tablespoons ketchup; 2 tablespoons shaoxing rice wine or 2 tablespoons dry sherry; 2 tablespoons light soy sauce; 2 tablespoons black vinegar or 2 tablespoons balsamic vinegar; 2 teaspoons guilin chili sauce (Lee Kum Kee brand); 1 1/2 tablespoons szechuan peppercorns; 2 tablespoons peanut oil; 5 whole dried Thai chiles; 2 small red fresno bell peppers or 1 serrano chili, bruised and cut into 1 1/2-inch pieces; 1/2 cup dry roasted peanuts; 1/4 cup fresh cilantro, chopped; 2 scallions, cut into 2 inch pieces

Servings: persons

1 (1 1/4 lb) beef tenderloin, sliced into 1/2-inch thick strips
sea salt, to taste
fresh ground white pepper, to taste
2 tablespoons cornstarch
2 tablespoons ketchup
2 tablespoons shaoxing rice wine or 2 tablespoons dry sherry
2 tablespoons light soy sauce
2 tablespoons black vinegar or 2 tablespoons balsamic vinegar
2 teaspoons guilin chili sauce (Lee Kum Kee brand)
1 1/2 tablespoons szechuan peppercorns
2 tablespoons peanut oil
5 whole dried Thai chiles
2 small red fresno bell peppers or 1 serrano chili, bruised and cut into 1 1/2-inch pieces
1/2 cup dry roasted peanuts
1/4 cup fresh cilantro, chopped
2 scallions, cut into 2 inch pieces

1
In a medium bowl, sprinkle the beef with salt and pepper. Add the cornstarch and mix well. Set aside.
2
In another smaller bowl, stir together the ketchup, rice wine, soy sauce, vinegar and chili sauce. Set aside.
3
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
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
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
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.

291

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 (1 1/4 lb) beef tenderloin, sliced into 1/2-inch thick strips, sea salt, to taste, fresh ground white pepper, to taste, 2 tablespoons cornstarch, and more.

Yes, Noble House Kung Pao Beef falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Noble House Kung Pao Beef

How did you like this recipe?

Frequently Asked Questions