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Kung Pao Beef is a beloved dish that hails from the rich tapestry of Chinese cuisine, offering a perfect fusion of heat, flavor, and texture. Originating from the Sichuan province, this dish is not only famous for its spicy kick but also for its cultural significance and historical roots. Traditionally, Kung Pao was prepared with chicken, but over time, variations like Kung Pao Beef have emerged, delighting spice lovers across the globe.

Kung Pao Beef

Spice up your dinner with this delicious Kung Pao Beef recipe! Originating from Sichuan, this dish combines tender beef, crunchy peanuts, colorful bell peppers, and aromatic spices to create a perfect balance of heat and flavor. Perfect for impressing guests or enjoying with family, learn all about the essential ingredients and preparation steps for a delightful culinary experience. Try it tonight! #KungPaoBeef #ChineseCuisine #SpicyRecipes #CookingAtHome #FoodLovers #DinnerIdeas
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Ingredients
  

1 lb beef sirloin, thinly sliced

1 cup bell peppers (red and green), diced

1/2 cup unsalted roasted peanuts

4 cloves garlic, minced

1-inch piece ginger, minced

4-5 dried red chilies (adjust to spice preference)

3 green onions, chopped (white and green parts separated)

2 tablespoons soy sauce

1 tablespoon hoisin sauce

1 tablespoon rice vinegar

2 tablespoons sesame oil

1 tablespoon cornstarch

1 tablespoon vegetable oil (for cooking)

Salt and pepper to taste

Cooked rice or noodles (for serving)

Instructions
 

Prepare the Beef: In a bowl, combine the beef slices with 1 tablespoon of soy sauce, cornstarch, and a pinch of salt. Toss well and let marinate for 15 minutes.

    Make the Sauce: In a separate bowl, whisk together the remaining soy sauce, hoisin sauce, rice vinegar, and sesame oil. Set aside.

      Cook the Beef: Heat vegetable oil in a large wok or skillet over high heat. Add the marinated beef in a single layer and stir-fry for about 3-4 minutes until browned and cooked through. Remove the beef from the wok and set aside.

        Sauté the Aromatics: In the same wok, add a little more oil if necessary. Add the minced garlic, ginger, dried red chilies, and the white parts of the green onions. Stir-fry for about 30 seconds until fragrant.

          Add Vegetables and Beef: Toss in the diced bell peppers and stir-fry for an additional 2 minutes. Then, return the cooked beef to the wok.

            Combine and Coat: Pour the prepared sauce over the beef and vegetables, tossing everything together to ensure the beef and veggies are well coated. Cook for another 2-3 minutes, allowing the sauce to thicken slightly.

              Finish with Peanuts: Add the roasted peanuts to the mixture and give it a final stir. Remove from heat and garnish with the green parts of the chopped green onions.

                Serve: Plate the Kung Pao beef over cooked rice or noodles and enjoy your flavorful dish!

                  Prep Time: 15 min | Total Time: 35 min | Servings: 4