Kung Pao Beef
There’s something magical about the way a sizzling pan, a splash of soy, and a scatter of peanuts can chase away a long day. That’s what this kung pao beef does it brings the bold, saucy comfort of your favorite takeout right into your own kitchen. And yep, it’s way faster (and fresher) than waiting for delivery. Let’s stir-fry.
Ingredients
- 1 lb flank steak thinly sliced against the grain
- 1 bell pepper sliced
- 1 small onion sliced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1/3 cup roasted peanuts
- 6-8 dried red chilis
- 2 tablespoons vegetable oil
- Sliced green onions for garnish
Instructions
- Slice flank steak thinly across the grain.
- Mix soy sauce, brown sugar, rice vinegar, sesame oil, and cornstarch in a bowl. Set aside some for sauce and marinate steak in the rest for at least 15 minutes.
- Heat a large skillet over high heat. Add bell peppers and onions; stir-fry until slightly softened.
- Add garlic and ginger, cook until fragrant. Remove from skillet and set aside.
- Sear steak in batches in the same skillet to avoid overcrowding. Cook until browned.
- Return veggies to skillet with the beef. Add peanuts and dried chilis and stir briefly.
- Pour in reserved sauce and let it simmer until thickened and glossy.
- Top with green onions and serve hot over rice or as desired.
Notes
Leftovers can be stored in the fridge for up to 3 days. Reheat gently on the stovetop. For more sauce, double the liquids but keep cornstarch ratio the same. Substitute sirloin or chicken if flank steak is unavailable.