Kung Pao Beef

Instructions

1. Prepare the marinade in a bowl, whisk together the ¼ cup soy sauce, ¼ cup beef broth, 1 tablespoon cornstarch, 2 tablespoons vegetable oil, 1 tablespoon chili paste, and 2 teaspoons minced garlic,. Pour the marinade over the 1 ½ pounds flank steak, in a bowl or sealable bag, toss to coat, and marinate for at least 30 minutes.
2. While the beef marinates, make the sauce. In a bowl, whisk together the minced 1 dried red chili, 1 tablespoon ginger paste, 2 teaspoons minced garlic,¼ cup soy sauce, ¼ cup rice vinegar, ¼ cup beef broth, 2 tablespoons Chinkiang vinegar, 2 tablespoons brown sugar, 1 tablespoon red chili paste, and 1 tablespoon cornstarch. Set aside.
3. When the beef is ready heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat, take the marinated beef out of the marinade, and discard the marinade. Add the beef to the hot skillet and cook, tossing periodically to evenly brown the beef, about 4-5 minutes.
4. Remove the beef from the skillet, add more vegetable oil if needed, and add the 1 red bell pepper,1 green bell pepper, 4 dried red chilis, ¼ cup chopped peanuts, and ¼ cup chopped green onions,. Cook the vegetables, tossing frequently until they are tender and the peanuts are toasted.
5. Add the beef back to the skillet along with the sauce mixture. Cook everything together until the sauce thickens.
6. Remove the pan from heat and serve the kung pao beef with additional green onions for garnish.