2 lbs. lean beef (filet, flank steak or ribeye)
1 small white onion
¼ inch piece fresh ginger
15 dried whole Thai chili peppers
2/3 cup dry roasted peanuts
peanut oil for frying
¼ tsp garlic salt
1 tbsp soy sauce
1 egg white
1 tbsp cornstarch
½ tbsp peanut oil
1/3 cup soy sauce
1/3 cup seasoned rice vinegar
2 tbsp sugar
2 tsp cornstarch
- Remove as much fat from the beef as possible and then slice it into thin 1 inch to 1½ inch pieces and place them in a bowl to be marinated.
- Once the meat is cut add the marinade in steps. First add the garlic salt and soy sauce and mix them in thoroughly. Then add the egg white carefully mixing it in so that it does not become frothy. Then add the cornstarch and mix it in to coat each piece of beef. And finally add the peanut oil and stir it in. Then let the meat marinate at room temperature for 30 minutes.
- Remove the skin from the onion and then cut it into 1-inch pieces and set it aside.
- Remove the skin from the ginger and mince it and set it aside.
- In a large cup mix together all of the ingredients for the sauce making sure that the cornstarch dissolves thoroughly and then set it aside.
- Once the beef is marinated, add about 2 to 3 inches of peanut oil to the bottom of a wok and heat it on medium.
- When the oil is hot, add the beef and let it cook for just 40 seconds, or until it is just cooked through. This process of pre cooking the meat before adding it to a stir fry is called “velveting” which makes the meat tender and silky in the final dish.
- Once the meat is cooked through remove it with a slotted spoon, draining it thoroughly, and place it on a plate and set it aside.
- Then remove all of the peanut oil from the wok except for 1 tablespoon. Heat this tablespoon on high. The removed oil can be saved and reused in another recipe.
- When the oil is hot, add the ginger and the chili peppers and stir fry them for 20 seconds or until fragrant.
- Then add the onions and stir fry everything for 1 minute.
- Next add the beef and peanuts and stir fry for another 30 seconds.
- Then add the sauce and stir until it becomes thick and coats the beef. Then remove it from the heat and serve. This is best served over white steamed rice and makes 3 to 4 servings of kung pao beef.