Description
Experience the vibrant world of Kung Pao Beef, where tender flank steak meets crunchy peanuts and colorful bell peppers in a savory, spicy sauce. This quick and easy dish perfectly balances heat and sweetness, making it an ideal choice for weeknight meals or special gatherings. With its bold flavors and enticing aroma, you’re sure to impress your family and friends!
Ingredients
Scale
- 1 lb flank steak, sliced into bite-sized pieces
- 1 cup bell peppers, diced (mixed red and green)
- 1/2 cup roasted unsalted peanuts
- 4 green onions, sliced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1/4 cup low-sodium soy sauce
- 1 tsp Szechuan peppercorns, crushed
- 2 tbsp rice vinegar
- 2 tbsp brown sugar
Instructions
- Marinate the beef: Combine flank steak with soy sauce, rice vinegar, Szechuan peppercorns, and brown sugar in a bowl. Let it marinate for at least 15 minutes.
- Heat oil in a large skillet over medium-high heat. Sauté garlic and ginger until fragrant (about 30 seconds), then remove from skillet.
- In the same skillet, stir-fry marinated beef in batches until browned (4-6 minutes).
- Add bell peppers back into the skillet along with sautéed aromatics. Cook until vegetables are tender-crisp (about 3 minutes).
- Fold in peanuts and green onions; stir for another minute until combined.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg