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Kung Pao Beef
"A spicy-savory mix of Asian garlic chili, ketchup, sesame garlic, soy sauce, and Thai sweet chili really help to double down on the flavor profile of this Kung Pao Beef. Thinly sliced flank stank with ginger, jalapenos, green pepper, and roasted peanuts make up this Kung Pao beef recipe. Toss it all in a spicy sauce for loads of savory flavor elements. In our version, we’re swapping out the dried chili (or in some dishes, Sechuan peppers) for jalapenos then throwing it together with flank steak, ginger, cilantro, green onions, and roasted peanuts. "
Preparation Time15 min
Cooking Time15 min
Cooking Vessel Sizewok, large mixing bowl
- 1 1/2 pound Flank Steak
- 1 1/2 tablespoon Cornstarch
- 3 tablespoons Vegetable Oil
- 4 Red Jalapeno Peppers
- 1 Medium Green Pepper
- 2 teaspoons Chopped Ginger
- 1 tablespoon Red Pepper Flakes
- 2 tablespoons Chopped Fresh Cilantro
- 1/2 cup Sliced Green Onions
- 1/2 cup Dry Roasted Peanuts
- 1 tablespoon Sesame Oil
- 1 tablespoon Asian Garlic Chili
- 3 tablespoon Ketchup
- 1 tablespoon Sesame Garlic
- 4 tablespoon Soy Sauce
- 2 tablespoon Thai Sweet Chili
- 1 1/2 tablespoon Rice Vinegar
Slice flank steak thin against the grain. Place sliced beef in a large bowl and sprinkle cornstarch over the meat. Using gloved hands, combine cornstarch with the meat and set aside while you make the sauce.
In a medium bowl, combine all sauce ingredients and whisk together until combined well.
Visit https://amandascookin.com/kung-pao-beef/ for full printable recipe.
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