Kung Pao Cashew Steak Bites

• Scotch fillet
• spring onion whites
• cashews
• Sichuan peppercorns
• chilli oil
• sliced ginger
• sliced garlic
• cooking oil
• 2 tbsp red wine
• 1 tsp sea salt
• 1 tsp chicken stock powder or MSG
• Black pepper
• 3 tbsp sugar
• 1 tsp salt
• 3 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp dark soy sauce
• A splash of water
• Cornstarch slurry
• 1 tbsp balsamic vinegar

Steps

1. 1

   Cut the beef into 1cm cubes.

2. 2

   Add the red wine and seasonings, then marinate for 15 minutes.

3. 3

   Gently fry the cashews until golden and crispy.

4. 4

   Remove and set aside.

5. 5

   Heat the wok until smoking hot.

6. 6

   Spread out the beef and sear over high heat until nicely charred but still tender and juicy.

7. 7

   Remove and rest for five minutes.

8. 8

   Over low heat, fry the Sichuan peppercorns, chilli oil, ginger and garlic until fragrant.

9. 9

   Pour in the Kung Pao sauce and reduce over high heat.

10. 10

    Add a little cornstarch slurry to thicken.

11. 11

    Return the beef to the wok with the spring onion.

12. 12

    Toss until evenly coated, then drizzle the balsamic vinegar around the edge of the wok.

13. 13

    Add the crispy cashews, mix well and serve.