I find the most memorable food is often the food made to be shared, and Kung Pao Beef fits that spirit beautifully. I would set this in the middle of the table and let everyone help themselves. I would serve it without too much ceremony and let the food speak for itself.
Ingredients
- 1 1/2 lb beef sliced thinly (I used shoulder and top sirloin mix )
- 1 1/2 tbs cornstarch
- Salt and black pepper to taste
- 1 red bell pepper cut into 1 inch pieces
- 1 green or yellow bell pepper cut into 1 inch
- 1 small onion cut into 1 inch pieces
- 2 tsp minced garlic
- 4-6 died red chili peppers
- 1/2 cup roasted unsalted peanuts
- 3 tbs vegetable oil divided
For the sauce
- 3 tbs low sodium soy sauce
- 1 tbs sesame oil
- 1 1/2 tbs hoisin sauce
- 1 tbs granulated sugar
- 1/4 cup water
- 1 tbs cornstarch
Instructions
- To tenderize the beef sprinkle 1 teaspoon of baking soda, mix it well and let sit for 30 minutes. After rinse a couple of times to get rid of the baking soda. Let the beef drain from the water.
- Make the sauce without adding the cornstarch.
- Sprinkle the sliced beef with cornstarch, black pepper and salt, toss gently so it’s well coated.
- In a pan heat 1 1/2 tbs vegetable oil, spread the meat in a single layer and cook on both sides for 2-3 minutes or until browned. Work in batches. Remove and set aside.
- In the same pan add the rest of the oil, stir fry the onions and bell pepper for 3-4 minutes until softened add 2 teaspoons of garlic and cook for 30 seconds. Add the chilis cook for another 30 seconds. Return the beef to the pan stir well add the cornstarch to the sauce and mix well.
- Add the sauce to the beef and cook until thickened. Add 1/2 cup of peanuts and serve immediately next to rice.