Kung Pao Beef
Ingredients
The stir fry
-
2
tablespoons
vegetable oil
-
1 1/4
pounds
flank steak
-
1 1/2
tablespoons
cornstarch
-
1
red bell pepper
cut into 1 inch pieces
-
1
green bell pepper
cut into 1 inch pieces
-
1/2
cup
onion cut into 1/2 inch pieces
-
1 1/2
teaspoons
garlic minced
-
4-6
pieces
dried red chilies
-
1/2
cup
roasted unsalted peanuts
-
to taste
salt and pepper
The sauce
-
3
tablespoons
low sodium soy sauce
-
1 1/2
tablespoons
hoisin sauce
-
1
tablespoon
toasted sesame oil
-
1
tablespoon
granulated sugar
-
1
tablespoon
cornstarch
-
1/4
cup
water
Instructions
- Heat 1 1/2 tablespoons of vegetable oil in a large pan over high heat.
- Coat the flank steak with cornstarch, salt, and pepper, then cook in the pan until golden brown.
- Remove the steak and keep it warm covered with foil.
- Add the remaining oil to the pan and cook the onion and bell peppers until softened.
- Add garlic and cook for an additional 30 seconds.
- Return the beef to the pan and stir in peanuts and chilies.
- Whisk together the sauce ingredients in a small bowl.
- Add the sauce to the pan and bring to a boil, cooking until thickened.
- Serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
295
Total fat
15g
Total carbohydrates
12g
Total protein
35g
Sodium
788mg
Cholesterol
173mg
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