Kung Pao Beef
A Sichuan-style stir-fry of marinated steak strips with dried chilies, Szechuan peppercorns, bell pepper and roasted peanuts in a savory-sweet sauce, served with rice.
⏱️ Prep: 70 min🍳 Cook: 15 min
Ingredients
| 1 lb | 455 g | flank or flat iron steak |
| 1 tbsp | 15 ml | soy sauce (marinade) |
| 2 tbsp | 30 ml | sesame oil |
| 1 tbsp | 15 ml | dry sherry (marinade) |
| 6 cloves | garlic, minced (divided) | |
| 2 tbsp | 30 ml | peanut oil |
| 4 | dried red chilies, split | |
| 1/2 tbsp | 7.5 ml | grated ginger |
| 1 tsp | 5 ml | Szechwan peppercorns, crushed |
| 2 | green onions, sliced white and green parts in 1/2-inch pieces | |
| 1 | red bell pepper, trimmed and cubed | |
| 2 tbsp | 30 ml | soy sauce (sauce) |
| 3 tbsp | 45 ml | dry sherry (sauce) |
| 2 tbsp | 30 ml | balsamic vinegar |
| 1 tsp | 5 ml | sugar |
| 1 cup | 240 ml | vegetable broth |
| 1 tbsp | 15 ml | cornstarch |
| 1/2 cup | 120 ml | roasted peanuts |
| — | rice for serving |
Instructions
- In a large bowl, combine the soy sauce, sesame oil, dry sherry, and 2 minced garlic cloves. Add the steak and turn to coat. Marinate for at least one hour.
- In a bowl, make the sauce by mixing together the sauce ingredients (soy sauce, dry sherry, balsamic vinegar, sugar, vegetable broth, and cornstarch). Whisk and set it aside.
- Heat a large pan or wok on high and add the peanut oil. Heat the oil for 30 seconds, and then add the red chilies, ginger, and Szechuan peppercorns. Stir-fry for 1 minute.
- Add the remaining garlic, green onions, and bell pepper. Stir-fry for 3 minutes, and add the steak. Sauté for an additional 2-3 minutes.
- Whisk the sauce and add it to the wok. Simmer until the sauce thickens, about 3-4 minutes.
- Add the peanuts and stir.
- Serve with rice.