This kung pao hamburger is a mix of meagerly cut steak, chime peppers, onions and broiled peanuts, all in an exquisite and fiery sauce. A redo of the well known take out exemplary that is shockingly better than whatever you’d get at an eatery.
I like to reproduce my family’s number one Chinese dishes at home, including meat and broccoli, Szechuan chicken, and kung pao hamburger. This pan fried food is so natural to make, and is wonderful served over steamed rice.
I have been requesting kung pao hamburger at my nearby Chinese café years – I love the mix of the tasty steak and crunchy vegetables in a fiery sauce. I’ve since figured out how to make this dish at home, and presently as opposed to getting the telephone to call for take out, I have my #1 dinner on the table instantly by any means.
WHAT IS KUNG PAO BEEF?
This dish is a famous Chinese pan fried food including dried red stew peppers, flavorful peanuts and an assortment of bright veggies. Kung pao is thought to have come from the Sichuan region in China, and is currently found in cafés everywhere. The first form highlights Sichuan peppercorns, which gives it a novel character and shivering warmth, however for this situation we’re utilizing fixings that can be effortlessly situated at significant supermarkets.
HOW DO YOU MAKE KUNG PAO BEEF?
Start by daintily cutting flank steak, then, at that point, cover the bits of meat with corn starch, salt and pepper. Cook the meat in a dish until it is brilliant brown. Remove the meat from the dish and cook the veggies until they’re delicate. Then, add the steak back into the dish with the veggies and mix in the stew peppers and peanuts. Whisk together the sauce fixings, then, at that point, pour the blend over the meat and vegetables. When the sauce is thickened, serve the dish and appreciate.
For the stir fry
- 2 tablespoons vegetable oil divided use
- 1 1/4 pounds flank steak thinly sliced
- 1 1/2 tablespoons cornstarch
- 1 red bell pepper cut into 1 inch pieces
- 1 green bell pepper cut into 1 inch pieces
- 1/2 cup onion cut into 1/2 inch pieces
- 1 1/2 teaspoons garlic minced
- 4-6 dried red chilies seeded and cut in half (you can use more or less chilies to adjust the heat level to your preference)
- 1/2 cup roasted unsalted peanuts
- salt and pepper to taste
For the sauce
- 3 tablespoons low sodium soy sauce
- 1 1/2 tablespoons hoisin sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon granulated sugar
- 1 tablespoon cornstarch
- 1/4 cup water
For the stir fry
- Heat 1 1/2 tablespoons of the vegetable oil in a large pan over high heat. Place the steak in a medium sized bowl with the cornstarch and salt and pepper to taste. Toss gently to combine..
- Place the meat in a single layer in the pan. Cook for 2-3 minutes per side until golden brown. You may have to do this step in batches.
- Remove the steak from the pan. Cover with foil to keep warm.
- Pour the remaining vegetable oil into the pan. Add the onion and both types of bell peppers. Cook for 4-5 minutes or until vegetables are softened.
- Add the garlic to the pan; cook for an additional 30 seconds. Return the beef to the pan. Stir in the peanuts and chilies.
For the sauce
- While the meat and vegetables are cooking, make the sauce. Place all of the ingredients in a small bowl and whisk until combined.
- Add the sauce to the steak mixture and bring to a boil; cook for 1 minute, or until sauce is just thickened. Serve immediately.
Calories: 295kcal | Carbohydrates: 12g | Protein: 35g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 173mg | Sodium: 788mg | Fiber: 3g | Sugar: 5g