Kung Pao Beef Recipe
Indulge in our Kung Pao Beef, a flavorful stir-fry featuring tender strips of beef, vibrant bell peppers, and crunchy peanuts, all tossed in a savory, spicy sauce that perfectly balances heat and sweetness. Served over a bed of fluffy rice, this dish is a delightful explosion of textures and flavors that will transport your taste buds straight to the heart of Sichuan cuisine.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Slice the beef sirloin into thin strips. Chop the bell pepper and zucchini into bite-sized pieces. Cut the green onions into 1-inch pieces.
- 2
Make the Sauce
In a bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, cornstarch, sugar, sesame oil, and chili paste until smooth.
- 3
Cook the Beef
In a large skillet or wok, heat a tablespoon of oil over medium-high heat. Add the beef strips and stir-fry until browned, about 3-4 minutes. Remove from the skillet and set aside.
- 4
Stir-Fry the Vegetables
In the same skillet, add another tablespoon of oil. Stir in the bell pepper and zucchini, and stir-fry for 2-3 minutes until they are tender-crisp.
- 5
Combine Everything
Return the beef to the skillet with the vegetables. Pour the sauce over the mixture and stir well to coat. Cook for an additional 2-3 minutes until the sauce thickens.
- 6
Add Peanuts and Serve
Stir in the roasted peanuts and green onions. Serve hot over rice or noodles.
