1-Getting started with Kung Pao Beef is straightforward and fun, taking about 30 minutes from start to finish, with 10 minutes for prep and 20 for cooking. Begin by slicing your 1 1/4 pounds of flank steak into thin strips and prepping your veggies, like cutting red and green bell peppers into 1-inch pieces and onions into 1/2-inch pieces. This step ensures everything cooks quickly and evenly, keeping the beef tender and the peppers crisp.

2-Next, toss the steak with 1 1/2 tablespoons of cornstarch, a bit of salt, and pepper to help it get that nice golden sear. Heat 1 1/2 tablespoons of vegetable oil in a pan over high heat, then cook the steak in a single layer for 2 to 3 minutes per side until it’s browned. Once done, set it aside so you can focus on the veggies without overcooking the meat.

3-Now, add a little more vegetable oil to the pan and stir-fry the onions and bell peppers for 4 to 5 minutes until they soften up. Toss in some minced garlic for about 30 seconds to bring out its aroma. Return the steak to the pan along with roasted unsalted peanuts and dried red chilies, then pour in the sauce made from 3 tablespoons low sodium soy sauce, 1 1/2 tablespoons hoisin sauce, 1 tablespoon toasted sesame oil, 1 tablespoon granulated sugar, 1 tablespoon cornstarch, and 1/4 cup water.

4-Whisk the sauce ingredients together and add them to the pan, bringing everything to a boil. Let it cook for about 1 minute until the sauce thickens and coats the ingredients perfectly. This dish serves up around 295 calories per serving, with 35 grams of protein and only 5 grams of sugar, making it a great choice for a nutritious meal. For fun, try linking this to other beef recipes on my blog, like the delicious beef bourguignon for more hearty ideas.