Kung Pao Beef

• servings: 2 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

16 oz flank steak or brisket (thinly sliced)

1 tbsp Shaoxing wine

½ tsp salt

1 tbsp cornstarch

3 cloves garlic (finely minced)

1 red bell pepper (cut into small chunks)

3 scallions (cut into ½ inch pieces with whites and greens separated)

6 to 8 dried Tianjin chilies

⅓ cup roasted peanuts

1 tbsp dark soy sauce

1 tbsp light soy sauce

1 tbsp hoisin sauce

1 tbsp black vinegar

1 tbsp Shaoxing wine

2 tbsp water

1 tsp sugar

Steamed rice

Directions

Combine the sliced beef with Shaoxing wine, salt, and cornstarch and let marinate for 15 minutes until evenly coated.

Stir together the dark soy sauce, light soy sauce, hoisin sauce, black vinegar, Shaoxing wine, water, and sugar until fully blended.

Add the beef in a single layer in an oiled pan and cook until browned and mostly cooked through.

Remove the beef from the pan once the edges are browned.

Add the dried chilies, minced garlic, and scallion whites to the same pan and cook briefly until fragrant.

Add the bell peppers and cook until slightly softened.

Return the beef to the pan and pour in the sauce.

Stir continuously until the sauce thickens and coats the beef evenly.

Add the scallion greens and peanuts and toss briefly until combined.

Serve immediately over rice.

Nutrition

• Calories: 590 kcal
• Total Fat: 35 g
• Total Carbohydrate: 22 g
• Protein: 43 g