Loading...

In a medium bowl, combine the thinly sliced flank steak with 1 tablespoon Shaoxing wine, 1/2 teaspoon salt, and 1 tablespoon cornstarch. Mix thoroughly with your hands until the beef is well coated. Set aside to marinate for 15 minutes.

While the beef marinates, prepare the vegetables and aromatics. Mince the garlic. Cut the red bell pepper into 1-inch chunks. Cut the scallions into approximately 1/2-inch pieces, separating the white parts from the green parts.

In a separate small bowl, whisk together the dark soy sauce, light soy sauce, hoisin sauce, black vinegar, 1 tablespoon Shaoxing wine, water, and 1 teaspoon granulated sugar. Add 1 teaspoon cornstarch and whisk until no lumps remain. Set the sauce aside.

Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 2-3 minutes per side until browned and cooked through. Remove the beef from the pan and set aside.

Add the remaining 1 tablespoon of vegetable oil to the same pan if needed. Add the dried chilies, minced garlic, and the white parts of the scallions. Stir-fry for 30 seconds until fragrant.

Add the red bell pepper chunks to the pan and stir-fry for 2-3 minutes until they begin to soften but still retain a slight crispness.

Return the browned beef to the pan with the cooked aromatics and bell peppers. Give the prepared sauce a quick whisk to recombine any settled cornstarch, then pour it over the ingredients in the pan. Cook, stirring constantly, until the sauce thickens and coats the beef and vegetables, about 1-2 minutes.

Remove the pan from the heat. Stir in the green parts of the scallions and the roasted peanuts. Toss everything together to combine.

Serve the Kung Pao Beef immediately, either on its own or over a fresh bowl of cooked white rice.

In a medium bowl, combine the thinly sliced flank steak with 1 tablespoon Shaoxing wine, 1/2 teaspoon salt, and 1 tablespoon cornstarch. Mix thoroughly with your hands until the beef is well coated. Set aside to marinate for 15 minutes.

While the beef marinates, prepare the vegetables and aromatics. Mince the garlic. Cut the red bell pepper into 1-inch chunks. Cut the scallions into approximately 1/2-inch pieces, separating the white parts from the green parts.

In a separate small bowl, whisk together the dark soy sauce, light soy sauce, hoisin sauce, black vinegar, 1 tablespoon Shaoxing wine, water, and 1 teaspoon granulated sugar. Add 1 teaspoon cornstarch and whisk until no lumps remain. Set the sauce aside.

Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 2-3 minutes per side until browned and cooked through. Remove the beef from the pan and set aside.

Add the remaining 1 tablespoon of vegetable oil to the same pan if needed. Add the dried chilies, minced garlic, and the white parts of the scallions. Stir-fry for 30 seconds until fragrant.

Add the red bell pepper chunks to the pan and stir-fry for 2-3 minutes until they begin to soften but still retain a slight crispness.

Return the browned beef to the pan with the cooked aromatics and bell peppers. Give the prepared sauce a quick whisk to recombine any settled cornstarch, then pour it over the ingredients in the pan. Cook, stirring constantly, until the sauce thickens and coats the beef and vegetables, about 1-2 minutes.

Remove the pan from the heat. Stir in the green parts of the scallions and the roasted peanuts. Toss everything together to combine.

Serve the Kung Pao Beef immediately, either on its own or over a fresh bowl of cooked white rice.