How to make beef kung po 宫宝牛 HD

Beef kung po is a spicy authentic Chinese dish with crunchy texture. This dish is cooked with nuts, chili and some vinegar to give it a spicy, crunchy and sour taste. The main ingredients are beef and nuts. The use of fresh garlic and vegetables are for color texture and balance. Below is my recipe for making beef kung po; it is relatively easy to make. Marinate beef; 120g beef cut against the grain into small slices Pinch of salt Pinch of MSG Dash of wine Dash of sesame oil Dash of pepper 1 teaspoon dark soy sauce 1g baking soda 2 tablespoon water Half teaspoon potato starch Marinate for 30 minutes Kung po beef recipe; 120g beef (see above on marinate) 100g roasted peanuts Half teaspoon Sichuan pepper corn 1 tablespoon dried chili (I used bird’s eye chili... bloody spicy!) 3 cloves fresh garlic 2 top white part of spring onions 30g onion 20g green pepper 2og carrots Condiments; 1 teaspoon light soy sauce 1g MSG 2g sugar Half teaspoon oyster sauce Dash of cooking wine Dash of pepper powder 1 tablespoon vinegar Cut the vegetables into small pieces. Cut the fresh garlic into small pieces Heat wok with some vegetable oil and fry the beef for 2 minutes; stir constantly. Drain and set aside. Heat wok with some vegetable oil and add the fresh garlic and vegetables. Add beef and stir fry for a bit Add dash of wine; stir fry for a bit. Add rest of condiments and stir fry for some more. Finally add the peanuts and stir fry for a bit more to complete.