Noble House Kung Pao Beef - cooking recipe

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

Preparation

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