Kung Pao Beef / Better than takeout
Seared flank steak strips, edges caramelized, peppers, onions, peanuts, tossed in a luscious Asian sauce.
Ing Beef 1 lb flank steak in ¼" thick pieces 2 tsp cornstarch s/p 1 tbl veg oil. Veggies 1 tbl canola oil 1 med red bell pepper diced 1 lge chp yellow onion 2 tbl any type peanuts raw or salted 1 tsp pwdered or grated fresh ginger 1 bunch chp green onions, white/green parts. Sauce ¼ c soy sauce 3 tbl hoisin sauce 1 tbl rice vinegar 1 tsp sesame oil
Combine steak, cornstarch, s/p to evenly coat. Heat oil on med-high. Add beef, sear one min per side. Then plate. Heat 2nd tbl oil in same pan over med. Add pepper/onions, sauté 2 min. Stir in peanuts, ginger, green onions. Cook 2 min. Add beef back. Add combined Sauce ing to pan, stir and cook til sauce thickens. Serve over hot steamed rice.