Kung Pao Beef originates from China and has an authentic flavor to the Western Culture. This recipe is the real deal with a chili and soya sauce marinade over braised flank steak and mixed with peanuts and bell pepper for added flavor that pops in the mouth giving you a fiery meal that is quite delicious. You can adjust the tastes of sweet, salty and savory as you wish. Either way the aromas and flavors will have you coming back for more.
To make Kung Pao Beef, you will need the following ingredients:
In a mixing bowl, combine chili paste, soy sauce, sherry, rice vinegar, sugar and sesame oil and then transfer to a large resealable bag with flank steak.
Place in the refrigerator for 1-8 hours to marinade.
Remove flank steak from marinade and set aside.
In a saucepan, pour the remaining marinade and add chicken broth, nuts and cornstarch. Bring to a boil then reduce heat and simmer until thickened.
Preheat grill or grill pan. Brush vegetables with olive oil.
Grill the flank steak on the preheated grill for 1 minute per side then reduce heat and continue cooking for about 4-5 minutes per side.
Over medium heat, grill pepper halves for about 1-2 minutes per side until browned.
Remove steak and peppers from the grill and set aside for 5 minutes to rest.
Once rested, carve steaks and cut bell peppers into strips.
Place a portion of rice onto a serving plate and top with steak and pepper strips. Spoon sauce over the top then serve and enjoy!
Why order take-out when you can make your own Kung Pao Beef Chinese dish at home. Serve it with fluffy white rice and have the real deal. Share your dinner time pictures with us and tag #cookmerecipes online!
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