Marinate the Beef: In a bowl, combine the beef slices with 2 tablespoons of soy sauce and cornstarch. Let it marinate for 15 minutes to tenderize the beef and absorb the flavors.
Cook the Beef: Heat 2 tablespoons of vegetable oil in a pan over medium-high heat. Add the marinated beef and stir-fry until browned, about 4-5 minutes. Once done, remove the beef from the pan and set aside.
Prepare the Vegetables: In the same pan, add the minced garlic and grated ginger. Sauté for 1 minute until fragrant. Then add the diced red bell pepper and cook for another 2-3 minutes until tender.
Make the Sauce: Stir in 1/4 cup soy sauce, rice vinegar, hoisin sauce, and red pepper flakes. Let the sauce simmer for 1-2 minutes.
Combine the Beef and Peanuts: Add the cooked beef and peanuts to the pan, stirring to coat everything evenly with the sauce. Cook for an additional 2 minutes to heat through.
Serve: Serve the Kung Pao Beef hot over steamed rice and garnish with extra peanuts, if desired.
Serving and Storage Tips:
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