Kung Pao Beef Recipe
Kung Pao Beef is a Chinese dish that combines sliced steak, a sauce, vegetables and peanuts. This dish is spicy and slightly sweet and the amount of heat can be adjusting to your taste. You can add more or less crushed red pepper flakes depending on how spicy you like your food. The sliced steak is stir-fried in the wok and then tossed with a sauce. The sauce gets a lot of its flavor from ingredients such as soy sauce, Chinese black vinegar and hoisin sauce. You may want to double or triple the sauce ingredients if you want extra for the rice. You can add whatever vegetables you want to this recipe but I used diced celery and carrots. This dish goes great served with white or brown rice. Enjoy.
Kung Pao Beef
Yield: 4 Servings
- 1lb flank steak (sliced into thin strips)
- 2 tablespoons peanut oil
- 5 green onions (green and white parts separated, thinly sliced)
- 2 garlic cloves (minced)
- ½ teaspoon ground ginger (or 1 teaspoon fresh minced ginger)
- ¼ cup unsalted dry-roasted peanuts
- 1 tablespoon Chinese black vinegar (or balsamic vinegar)
- 1 teaspoon soy sauce
- 1 teaspoon hoisin sauce
- 1 teaspoon sesame oil
- 2 teaspoons sugar
- 1 teaspoon cornstarch
- 1 teaspoon crushed red pepper flakes
- In a medium bowl stir together black vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch and crushed red pepper flakes. Stir until the sugar and cornstarch is dissolved.
- Heat oil in a wok over medium-high heat. Add the sliced steak and stir-fry for 2-3 minutes or until no longer pink. Add the garlic, ginger, and white green onion pieces and stir-fry for 30 seconds. At this point you can add any vegetables you are using and cook to your liking. Pour in the sauce and stir to coat with the steak. Stir in the peanuts and cook for another 1-2 minutes. Transfer to a plate and sprinkle with green parts of the onion.
Adapted from Appetite for China.