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Spicy Kung Pao Beef
Created by: Howcan Team
Ingredients
- 1 pound of flank steak, thinly sliced
- 1/2 cup of unsalted peanuts
- 3 tablespoons of vegetable oil
- 3 cloves of garlic, minced
- 1 teaspoon of fresh ginger, minced
- 4 green onions, chopped
- 1 red bell pepper, diced
- 1/2 cup of chicken broth
- 2 tablespoons of soy sauce
- 1 tablespoon of hoisin sauce
- 1 tablespoon of rice vinegar
- 1 tablespoon of cornstarch
- 1 teaspoon of sugar
- 1 teaspoon of Szechuan peppercorns
- 1 teaspoon of red pepper flakes
Instructions
- In a small bowl, mix together 1/2 cup of chicken broth, 2 tablespoons of soy sauce, 1 tablespoon of hoisin sauce, 1 tablespoon of rice vinegar, 1 tablespoon of cornstarch, and 1 teaspoon of sugar. Set aside.
- In a large wok or skillet, heat 2 tablespoons of vegetable oil over high heat. Add 1 teaspoon of Szechuan peppercorns and 1 teaspoon of red pepper flakes. Stir-fry for 30 seconds until fragrant.
- Add the thinly sliced flank steak to the wok and stir-fry for 2-3 minutes until browned. Remove the beef from the wok and set aside.
- In the same wok, add 1 tablespoon of vegetable oil and sauté 3 cloves of minced garlic, 1 teaspoon of minced ginger, 4 chopped green onions, and 1 diced red bell pepper for 2 minutes.
- Return the beef to the wok and pour in the sauce mixture. Stir-fry for another 2-3 minutes until the sauce thickens and coats the beef and vegetables.
- Add 1/2 cup of unsalted peanuts and toss to combine.
- Serve the spicy Kung Pao beef hot over steamed rice. Enjoy!
Spicy Kung Pao Beef is a classic Sichuan dish that originated in the Sichuan province of China. This flavorful and fiery dish is known for its bold combination of tender beef, crunchy peanuts, and a spicy, tangy sauce. Legend has it that the dish is named after Ding Baozhen, a Qing Dynasty official who loved the spicy flavors of Sichuan cuisine. The dish has since become a staple in Chinese restaurants worldwide, with chefs adding their own unique twists to the traditional recipe. Today, the best versions of Spicy Kung Pao Beef can be found in authentic Sichuan restaurants, where skilled chefs expertly balance the heat of the chilies with the umami of the soy sauce and the crunch of the peanuts. To make the perfect Spicy Kung Pao Beef, it's essential to use high-quality beef, fresh Sichuan peppercorns, and a good balance of sweet, sour, and spicy flavors in the sauce. While the traditional recipe calls for beef, some variations use chicken or tofu as a delicious alternative. Whether you're a fan of fiery flavors or just looking to spice up your dinner, Spicy Kung Pao Beef is a dish that never fails to impress.
25 min
4
380 calories
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