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

In a bowl, combine the sliced beef with soy sauce, rice wine, cornstarch, and sesame oil.
Mix well, ensuring the beef is evenly coated. Let it marinate for 15-30 minutes at room temperature.
Step 2: Prepare the Sauce
In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, brown sugar, chili paste, cornstarch, and water until smooth and well combined. Set aside.
Step 3: Stir-Fry the Vegetables and Beef
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
Add the dried red chilies (if using) and stir-fry for 20-30 seconds, until they become fragrant.
Add the garlic and ginger, stir-frying for another 30 seconds until aromatic.
Add the red and green bell peppers and onions to the wok. Stir-fry for 2-3 minutes until the vegetables begin to soften but remain crisp. Remove the vegetables from the wok and set aside.
Step 4: Cook the Beef
In the same wok, heat the remaining tablespoon of vegetable oil.
Add the marinated beef in a single layer. Let it sear without stirring for 1-2 minutes. Then, stir-fry the beef until browned and cooked through, about 3-4 minutes.
Step 5: Combine the Ingredients
Return the vegetables to the wok with the beef. Add the peanuts and pour the prepared sauce over the mixture.
Stir everything together, making sure the beef, vegetables, and peanuts are coated with the sauce. Cook for another 1-2 minutes, allowing the sauce to thicken and the flavors to combine.
Step 6: Serve
Remove from heat and transfer to a serving plate. Garnish with chopped green onions.
Serve immediately with steamed white rice or fried rice for a complete meal.
Serving and Storage Tips