Kung Pao beef originates from China and has an authentic flavor to the Western Culture. This easy Kung Pao beef recipe is the real deal, with a chili and soy sauce marinade over braised flank steak, mixed with peanuts and bell pepper for added flavor. The recipe 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.
Cuisine: Chinese
Prep Time: 1 hour minimum to marinate
Cook Time: 15 minutes
Total Time: 1 hour and 15 minutes
Servings: 4
Ingredients
Marinade
- 1 teaspoon chili paste
- 2 tablespoons soy sauce
- 1 tablespoon sherry
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 pound flank steak
Additional Marinade
- 1/4 cup chicken broth
- 1/4 cup peanuts
- 1 teaspoon cornstarch
For Grilling the Steak
Here's how to make it:
- In a bowl, combine the chili paste, soy sauce, sherry, rice vinegar, sugar and sesame oil. Transfer to a large resealable bag with the steak. Allow it to marinate in the refrigerate for 1 to 8 hours. When ready to cook, remove the steak from the marinade and set aside.
- Pour the remaining marinade in a saucepan. Add the chicken broth, nuts and cornstarch. Bring to a boil, reduce heat and simmer until thickened.
- Preheat a grill or grill pan. Brush the vegetables with olive oil. Grill the flank steak on the preheated grill for 1 minute per side. Reduce heat and continue cooking for about 4 to 5 minutes per side.
- Over medium heat, grill pepper halves for about 1 to 2 minutes per side until browned.
- Remove the steak and peppers from the grill and set aside for 5 minutes to rest. Once rested, carve steaks and cut bell peppers into strips.
- To serve, place a portion of rice onto a serving plate. Top with the steak and pepper strips. Spoon the sauce over the top.
Read the full article on easy Asian recipes.
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