Kung Pao Beef

This kung pao beef is a combination of thinly sliced steak, bell peppers, onions and roasted peanuts, all in a savory and spicy sauce. A remake of the popular take out classic that's even better than what you'd get at a restaurant.

Course Main Course

Cuisine Asian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 295kcal

Author Sara Welch

Ingredients

For the stir fry

2 tablespoons vegetable oil divided use
1 1/4 pounds flank steak thinly sliced
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 dried red chilies seeded and cut in half (you can use more or less chilies to adjust the heat level to your preference)
1/2 cup roasted unsalted peanuts
salt and pepper to taste

For 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

For the stir fry

Heat 1 1/2 tablespoons of the vegetable oil in a large pan over high heat. Place the steak in a medium sized bowl with the cornstarch and salt and pepper to taste. Toss gently to combine..
Place the meat in a single layer in the pan. Cook for 2-3 minutes per side until golden brown. You may have to do this step in batches.
Remove the steak from the pan. Cover with foil to keep warm.
Pour the remaining vegetable oil into the pan. Add the onion and both types of bell peppers. Cook for 4-5 minutes or until vegetables are softened.
Add the garlic to the pan; cook for an additional 30 seconds. Return the beef to the pan. Stir in the peanuts and chilies.

For the sauce

While the meat and vegetables are cooking, make the sauce. Place all of the ingredients in a small bowl and whisk until combined.
Add the sauce to the steak mixture and bring to a boil; cook for 1 minute, or until sauce is just thickened. Serve immediately.

Video

Nutrition