Kung Pao Beef
Ingredients
The Beef
-
1
pound
flank steak, thinly sliced
-
3
tablespoons
cornstarch
-
to taste
salt and pepper
The Sauce
-
3
tablespoons
soy sauce
-
2
tablespoons
chili sauce
-
1
tablespoon
granulated sugar
-
2
tablespoons
Chinese black vinegar
-
1
tablespoon
rice wine vinegar
-
1
teaspoon
cornstarch
The Stir Fry
-
3
tablespoons
neutral cooking oil
-
6
dried red Thai chiles
-
½
teaspoon
Sichuan peppercorns
-
4
scallions, white and green parts divided, chopped
-
3
cloves
garlic, minced
-
1
inch piece
fresh ginger, grated
-
1
medium
bell pepper, chopped
-
½
cup
roasted peanuts
Instructions
- Coat the sliced beef in cornstarch, salt, and pepper in a large bowl.
- In a separate bowl, mix all the sauce ingredients and set aside.
- In a large skillet over medium-high heat, cook the beef for 2 to 3 minutes until browned, then set aside.
- Add cooking oil to the skillet and heat it up, then add the Thai chilis and Sichuan peppercorns, cooking for about 1 minute.
- Add the white parts of the scallions, garlic, and ginger to the skillet, cooking until fragrant.
- Stir in the chopped bell pepper and peanuts, cooking for an additional minute.
- Return the beef to the skillet and pour in the sauce mixture, cooking until the sauce thickens.
- Garnish with the green parts of the scallions and serve.
Nutrition Facts (estimated)
Servings
4
Calories
427
Total fat
25g
Total carbohydrates
18g
Total protein
32g
Sodium
998mg
Cholesterol
68mg
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