Recipe Background
When your food delivery budget has long been surpassed for the month, but you're still craving your favorite Chinese take-out dish, well, crave no more! Our better-than-the-paper-bucket version of Kung Pao Beef is just what your wallet ordered! The tender flank steak with all those perfected spices will be a stay-in dinner masterpiece! Kung Pao Beef is sooo good that you may never see your delivery person again. So, save all of those tips for yourself and make this chopstick-clicking, pepper-loving meal whenever you have those Chinese flavors on your mind. You will be so glad you did!
When your food delivery budget has long been surpassed for the month, but you're still craving your favorite Chinese take-out dish, well, crave no more! Our better-than-the-paper-bucket version of Kung Pao Beef is just what your wallet ordered! The tender flank steak with all those perfected spices will be a stay-in dinner masterpiece! Kung Pao Beef is sooo good that you may never see your delivery person again. So, save all of those tips for yourself and make this chopstick-clicking, pepper-loving meal whenever you have those Chinese flavors on your mind. You will be so glad you did!
Ingredients
For the stir-fry:
- 1 1/2 tablespoons cornstarch
- salt to taste
- black pepper to taste
- 2 tablespoons vegetable oil divided
- 1 1/4 pounds flank steak thinly sliced
- 1/2 cup onion cut into 1/2-inch pieces
- 1 red bell pepper cut into 1-inch pieces
- 1 green bell pepper cut into 1-inch pieces
- 1 1/2 teaspoons garlic minced
- 1/2 cup roasted unsalted peanuts
- 4-6 dried red chilies seeded and cut in half
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
Directions
- In a medium bowl, add 1 1/2 tablespoons of the cornstarch, the salt, and the black pepper.
- In a large pan over high heat, add 1 1/2 tablespoons of the vegetable oil.
- Place the steak in the cornstarch mixture and toss to cover both sides.
- In a single layer and in batches, cook the steak until golden-brown on all sides, about 2-3 minutes per side.
- Place the steak on a paper-towel-lined plate and cover with foil to keep warm.
- Add the remaining vegetable oil to the same pan over medium-high heat.
- Add the onion, the red bell pepper, and the green bell pepper to the oil and cook until the veggies soften, about 4-5 minutes.
- While the veggies are cooking, in a small bowl, add the soy sauce, the hoisin sauce, the toasted sesame oil, the granulated sugar, the remaining cornstarch, and the water and whisk until well-combined.
- Add the garlic to the pepper mixture and cook for 30 seconds.
- Add the steak to the pepper mixture and stir to combine.
- Add the peanuts and the chilies to the steak mixture and mix well.
- Add the sauce to the steak mixture, bring it to a boil, and cook until the sauce just thickens, about 1 minute.
- Plate and serve.
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