Kung Pao Beef: A Spicy, Savory Stir-Fry Delight

Introduction
Kung Pao Beef is a delicious and bold Chinese dish that brings together tender beef, crunchy peanuts, and a mix of vegetables, all tossed in a rich, savory, and slightly spicy sauce. This dish is a variation of the famous Kung Pao chicken, but with succulent beef strips that absorb the vibrant flavors of the sauce. The perfect balance of sweet, salty, and spicy makes it a favorite at Chinese restaurants, and with this recipe, you can recreate the savory goodness right at home!

Ingredients
For the Beef Marinade:
1 lb beef (flank steak or sirloin), thinly sliced
1 tablespoon soy sauce
1 tablespoon rice wine or dry sherry
1 teaspoon cornstarch
1 teaspoon sesame oil
For the Sauce:
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon hoisin sauce
1 tablespoon brown sugar
1 tablespoon chili paste or sambal oelek (adjust for heat preference)
1 teaspoon cornstarch
1/4 cup water
For the Stir-Fry:
2 tablespoons vegetable oil
3 cloves garlic, minced
1-inch piece ginger, minced
1/2 cup red bell pepper, sliced
1/2 cup green bell pepper, sliced
1/2 cup onion, sliced
1/2 cup unsalted roasted peanuts
8-10 dried red chilies (optional, for extra heat)
2-3 green onions, chopped (for garnish)
How to Make
Step 1: Marinate the Beef