Kung Pao Beef

Recipe created by Jenn's Food Journey

1 1/4 lbs steak (I used flank steak), slice - against the grain - into bite size strips
2 Tablespoons Hoisin
1 Tablespoon rice vinegar
1 Tablespoon low sodium soy sauce
1 garlic clove, finely minced
2 sweet bell peppers - red, orange, or yellow - thinly sliced
4 green onions, thinly sliced
2 teaspoons vegetable oil
For the sauce -
2 teaspoon chili paste
1/4 cup low sodium soy sauce
2 Tablespoon rice vinegar
2 teaspoon granulated sugar
1/4 cup chicken broth
2 teaspoon cornstarch
1/4 teaspoon sesame oil


In a small bowl, mix together the hoisin, 1 tablespoon rice vinegar and 1 tablespoon soy sauce.  Place the sliced steak in a resealable bag and pour the marinade over it.  Allow to marinate for at least 1 hour and up to over night.

Mix together all the ingredients for the sauce and set aside.

In a wok or large, deep skillet, heat the vegetable oil over medium high heat.  Remove the steak from the marinade and place in the heated skillet.  Stir fry the beef for 2 minutes.  Add the sliced bell pepper and cook another 5 minutes or until the beef is cooked and the peppers have softened just a bit.  Add the garlic, cook for 1 minute.  Add the sauce mixture and bring to a boil, stirring to coat everything.  Reduce heat and allow to cook until the sauce thickens, another 1-2 minutes.  Toss in the sliced green onions.  Serve over rice or noodles.... and enjoy!