A delicious and spicy stir-fry dish featuring tender beef, colorful vegetables, and a flavorful Kung Pao sauce.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:15 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stir-Fry
Cuisine:Chinese
Diet:Gluten Free
Ingredients
Scale
1 lb beef sirloin or flank steak, thinly sliced
1 tablespoon soy sauce
1 tablespoon cornstarch
1 teaspoon sesame oil
½ teaspoon black pepper
1 tablespoon vegetable oil, for cooking
¼ cup soy sauce (for the sauce)
2 tablespoons hoisin sauce
2 tablespoons rice vinegar
2 tablespoons brown sugar
¼ cup beef broth or water
1 tablespoon cornstarch (for the sauce)
1 teaspoon sesame oil (for the sauce)
1 tablespoon vegetable oil (for stir-fry)
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
½ medium red bell pepper, chopped
½ medium green bell pepper, chopped
½ medium onion, chopped
6–8 dried red chilies, broken into pieces
½ cup roasted peanuts
3 green onions, sliced
½ teaspoon red pepper flakes (optional)
Instructions
Prepare the beef: In a bowl, combine the sliced beef with soy sauce, cornstarch, sesame oil, and black pepper. Toss until evenly coated. Let marinate for 10–15 minutes.
Prepare the sauce: In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, brown sugar, beef broth, cornstarch, and sesame oil. Set aside.
Sear the beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef in a single layer, working in batches if necessary. Cook for 2–3 minutes per side until browned. Remove and set aside.
Cook the aromatics: Add another tablespoon of oil to the same skillet. Add the dried red chilies and cook for about 30 seconds. Stir in the garlic and ginger and cook until fragrant.
Add the vegetables: Add the red bell pepper, green bell pepper, and onion. Stir-fry for 2–3 minutes until slightly tender but still crisp.
Add the sauce: Give the prepared sauce another quick stir, then pour it into the skillet. Cook for 1–2 minutes, stirring, until it thickens and becomes glossy.
Return the beef: Add the cooked beef back into the skillet. Toss everything together until the beef and vegetables are evenly coated in the sauce.
Add the peanuts: Stir in the roasted peanuts and green onions. Cook for another minute to combine the flavors.
Adjust the seasoning: Taste and add more soy sauce for saltiness, brown sugar for sweetness, or red pepper flakes for extra heat.
Serve: Transfer to a serving dish and garnish with additional green onions and peanuts.
Notes
Slice the beef thinly against the grain for maximum tenderness.
Freeze the beef for 15–20 minutes before slicing to make cutting easier.
Cook the beef in batches to get a nice sear instead of steaming it.
Add the peanuts near the end to preserve their crunch.
Remove the dried chilies before serving if you prefer a milder dish.