Kung Pao Beef with Wok Hei
Kung Pao Beef with Wok Hei
Ingredients
For the Velveted Beef
- 1 1/2 pounds beef, thinly sliced against the grain, velveted (see note)
- 1/2 cup oil, plus more as needed for stir-frying
For the Kung Pao Sauce and Aromatics
- 2 tablespoons garlic, minced
- 1 tablespoon ginger, sliced
- 1/2 yellow onion, medium, diced
- 3 green onions, stalks, chopped into 1-inch pieces
- 1/4 cup dried chilies, whole, stems removed
- 1/2 green bell pepper, diced
- 1/2 cup peanuts, roasted, unsalted
- 1/2 teaspoon chicken powder
- 1 tablespoon dark soy sauce
- 1 tablespoon granulated sugar
- 2 tablespoons oyster sauce
- 1 tablespoon Shaoxing cooking wine
Instructions
- 1
Ensure your wok is clean and dry. Heat the wok over high heat until it is smoking and 'wok hot, ready'. This is crucial for achieving wok hei.
⏱️ 2 min
- 2
Add 1/2 cup of oil to the hot wok. Once the oil is shimmering, add the velveted beef in a single layer. Flash-fry the beef, stirring constantly, until it is just cooked through and browned, about 1-2 minutes.
⏱️ 2 min
- 3
Using a large slotted ladle, remove the cooked beef from the wok, allowing excess oil to drain back into the wok. Set the beef aside.
⏱️ 1 min
- 4
With some oil remaining in the wok (add 1-2 tablespoons more if needed), add the minced garlic and stir-fry for about 15 seconds until fragrant.
⏱️ 1 min
- 5
Add the sliced ginger to the wok and continue to stir-fry for another 15 seconds.
⏱️ 1 min
- 6
Return the previously cooked beef to the wok with the garlic and ginger. Stir-fry vigorously, allowing the high heat to create large flames (wok hei) as you toss the ingredients.
⏱️ 1 min
- 7
Add the diced yellow onions to the wok and stir-fry for 30 seconds.
⏱️ 1 min
- 8
Add the chopped green onions and dried chilies to the wok. Continue to stir-fry, maintaining high heat and encouraging flames.
⏱️ 1 min
- 9
Add the diced green bell pepper to the wok. Stir-fry all ingredients together for 1-2 minutes, ensuring they are well combined and the vegetables are slightly tender-crisp.
⏱️ 2 min
- 10
Add the roasted peanuts to the wok and continue to stir-fry for 30 seconds.
⏱️ 1 min
- 11
Sprinkle the chicken powder over the ingredients in the wok.
- 12
Drizzle the dark soy sauce into the wok. Be prepared for a significant flare-up due to the high heat and alcohol content in the soy sauce. Toss quickly to coat.
⏱️ 1 min
- 13
Add the granulated sugar to the wok, followed by the oyster sauce. Stir-fry to combine.
⏱️ 1 min
- 14
Splash the Shaoxing cooking wine into the wok. This will cause another large flare-up. Continue to vigorously stir-fry all ingredients until thoroughly mixed and coated with the sauces, about 1 minute.
⏱️ 1 min
- 15
Serve the finished Kung Pao Beef immediately onto a plate, ideally with steamed rice.
Kitchen Tools
Nutrition Facts (per serving)
For the Velveted Beef
- 1 1/2 pounds beef, thinly sliced against the grain, velveted (see note)
- 1/2 cup oil, plus more as needed for stir-frying
For the Kung Pao Sauce and Aromatics
- 2 tablespoons garlic, minced
- 1 tablespoon ginger, sliced
- 1/2 yellow onion, medium, diced
- 3 green onions, stalks, chopped into 1-inch pieces
- 1/4 cup dried chilies, whole, stems removed
- 1/2 green bell pepper, diced
- 1/2 cup peanuts, roasted, unsalted
- 1/2 teaspoon chicken powder
- 1 tablespoon dark soy sauce
- 1 tablespoon granulated sugar
- 2 tablespoons oyster sauce
- 1 tablespoon Shaoxing cooking wine
Instructions
- 1
Ensure your wok is clean and dry. Heat the wok over high heat until it is smoking and 'wok hot, ready'. This is crucial for achieving wok hei.
⏱️ 2 min - 2
Add 1/2 cup of oil to the hot wok. Once the oil is shimmering, add the velveted beef in a single layer. Flash-fry the beef, stirring constantly, until it is just cooked through and browned, about 1-2 minutes.
⏱️ 2 min - 3
Using a large slotted ladle, remove the cooked beef from the wok, allowing excess oil to drain back into the wok. Set the beef aside.
⏱️ 1 min - 4
With some oil remaining in the wok (add 1-2 tablespoons more if needed), add the minced garlic and stir-fry for about 15 seconds until fragrant.
⏱️ 1 min - 5
Add the sliced ginger to the wok and continue to stir-fry for another 15 seconds.
⏱️ 1 min - 6
Return the previously cooked beef to the wok with the garlic and ginger. Stir-fry vigorously, allowing the high heat to create large flames (wok hei) as you toss the ingredients.
⏱️ 1 min - 7
Add the diced yellow onions to the wok and stir-fry for 30 seconds.
⏱️ 1 min - 8
Add the chopped green onions and dried chilies to the wok. Continue to stir-fry, maintaining high heat and encouraging flames.
⏱️ 1 min - 9
Add the diced green bell pepper to the wok. Stir-fry all ingredients together for 1-2 minutes, ensuring they are well combined and the vegetables are slightly tender-crisp.
⏱️ 2 min - 10
Add the roasted peanuts to the wok and continue to stir-fry for 30 seconds.
⏱️ 1 min - 11
Sprinkle the chicken powder over the ingredients in the wok.
- 12
Drizzle the dark soy sauce into the wok. Be prepared for a significant flare-up due to the high heat and alcohol content in the soy sauce. Toss quickly to coat.
⏱️ 1 min - 13
Add the granulated sugar to the wok, followed by the oyster sauce. Stir-fry to combine.
⏱️ 1 min - 14
Splash the Shaoxing cooking wine into the wok. This will cause another large flare-up. Continue to vigorously stir-fry all ingredients until thoroughly mixed and coated with the sauces, about 1 minute.
⏱️ 1 min - 15
Serve the finished Kung Pao Beef immediately onto a plate, ideally with steamed rice.