Beef Kidney Stir-Fry

Instructions

1. Prepare the kidneys
   Rinse beef kidneys under cold water. Trim off any white membrane or fat. Slice into thin strips about ¼ inch thick. Soak in cold water with 1 tablespoon rice vinegar for 15 minutes, then drain and rinse again thoroughly.
2. Marinate the kidneys
   In a bowl, mix the kidney strips with 1 tablespoon soy sauce, remaining rice vinegar, and cornstarch. Toss to coat evenly and let marinate for 10 minutes while preparing other ingredients.
3. Prepare the sauce
   In a small bowl, combine the remaining soy sauce, oyster sauce, and white pepper. Mix well and set aside.
4. Stir-fry aromatics
   Heat a wok or large skillet over high heat. Add 2 tablespoons vegetable oil. When oil is shimmering, add garlic, ginger, and Sichuan peppercorns (if using). Stir-fry for 30 seconds until fragrant.
5. Cook the kidneys
   Add marinated kidney strips to the wok, spreading them out in a single layer. Let them sear for 1 minute without stirring, then stir-fry for another 2 minutes until they begin to brown and are no longer pink inside. Remove kidneys and set aside.
6. Stir-fry vegetables
   Add remaining tablespoon of oil to the wok. Add onions and stir-fry for 1 minute. Add bell peppers and celery, stir-fry for another 2-3 minutes until vegetables are crisp-tender.
7. Combine and finish
   Return the kidney strips to the wok, add the sauce mixture, and stir-fry everything together for 1-2 minutes until well combined and heated through. Ensure kidneys are fully cooked but still tender, not overcooked and tough.
8. Serve
   Transfer to a serving plate, garnish with sliced green onions, and serve immediately with steamed rice. The kidney should be tender with a slight chew and the vegetables should maintain some crispness.