Kung Pao Beef

Ingredients:

For the Beef:

1 lb flank steak, thinly sliced against the grain

2 tbsp soy sauce

1 tbsp cornstarch

1 tbsp vegetable oil

For the Sauce:

1/4 cup soy sauce

1 tbsp hoisin sauce

1 tbsp rice vinegar

1 tbsp sugar

1/4 cup water

2 tsp cornstarch

For the Stir-Fry:

2 tbsp vegetable oil

1/4 cup peanuts

1 red bell pepper, diced

1 green bell pepper, diced

2 cloves garlic, minced

2 tsp ginger, minced

1/4 tsp red chili flakes (adjust to taste)

3 green onions, sliced

Directions:

Prepare the Beef:

In a bowl, toss the beef slices with soy sauce and cornstarch until well coated. Let it marinate for 15 minutes.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Sear the beef in batches until browned, about 2 minutes per side. Remove from the skillet and set aside.

Make the Sauce:

In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sugar, water, and cornstarch. Set aside.

Stir-Fry:

In the same skillet, heat 2 tablespoons of vegetable oil. Add the peanuts and stir-fry until golden, about 1 minute.

Add the red and green bell peppers, garlic, ginger, and chili flakes. Stir-fry for 2-3 minutes until the vegetables are tender but still crisp.

Combine and Serve:

Return the beef to the skillet and pour the sauce over the mixture. Stir well to coat everything evenly and cook for another 2-3 minutes until the sauce thickens.

Garnish with green onions and serve hot over steamed rice or noodles.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

Kcal: 360 kcal | Servings: 4 servings