From The Recipe Critic
Kung Pao Beef
- Time
- 1 hr
- Makes
- 6
- Ingredients
- 23
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Ingredients
- 1 ½ pounds flank steak, (sliced into ½-inch by 2-inch slices)
- ¼ cup soy sauce
- ¼ cup beef broth
- 1 tablespoon cornstarch
- 1 tablespoon chili paste
- 2 teaspoons minced garlic, (about 2 cloves)
- 2 tablespoons vegetable oil
- 1 dried red chili, (minced)
- 1 tablespoon ginger paste, (or grated ginger)
- 2 teaspoons minced garlic, (about 2 cloves)
- ¼ cup soy sauce
- ¼ cup rice vinegar
- ¼ cup beef broth
- 2 tablespoons Chinkiang vinegar
- 2 tablespoons brown sugar
- 1 tablespoon red chili paste
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 red bell pepper, (sliced into 2-inch pieces)
- 1 green bell pepper, (sliced into 2-inch pieces)
- 4 dried red chilis, (diced)
- ¼ cup chopped peanuts
- ¼ cup chopped green onions, (more for garnish)
Nutrition · per serving
- Calories
- 330 kcal
- Fat
- 18 g
- Fiber
- 2 g
- Sugar
- 6 g
- Sodium
- 1221 mg
- Protein
- 29 g
- Trans fat
- 0.1 g
- Cholesterol
- 68 mg
- Carbohydrate
- 12 g
- Saturated fat
- 4 g
- Unsaturated fat
- 13 g
As published by The Recipe Critic.
The method
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