Kung Pao Steak and Vegetables

Isn't it fun when you can re-create restaurant dishes at home? Especially when it's not too difficult! This dish is easy, and like most stir fries, comes together quickly after all the chopping. And since you made it, you know what's in it - lots of good vegetables, tender steak and a tasty sauce with a kick! My favorite part? Randomly yelling (very dramatically of course) "Kung Pao!" when making this dish.

To prepare the sauce, combine the soy sauce, sugar, rice vinegar



cornstarch and chili paste



in a small measuring cup and whisk until the cornstarch is dissolved. Use more or less chili paste to your taste - 2 tsp. will give it a bit of a kick, use more if you're more tolerant to the heat.

Next, chop all the vegetables. I like to combine them all in a big bowl so it's easy to pour them into the pan when the time comes.



I love seeing all those vibrant colors! Finally, slice the steak, then heat 1/2 Tbsp. oil in your skillet over medium-high heat. When the oil is hot, add the steak and then stir fry for 2-3 minutes.



Remove the steak to a bowl or plate and wipe the skillet clean. Add 1 Tbsp. oil and heat again over medium-high heat. When it's hot, add the garlic and the green onion



and stir fry for 1 minute. Then add the rest of the vegetables



and stir fry for about 5 minutes or until the broccoli is beginning to get tender. It will cook a little more when you add the sauce so don't overcook it now! It should still be bright green.



Give the sauce another whisking to make sure the cornstarch stays dissolved, then add it to the vegetables.



Cook and stir as the sauce thickens, being sure to coat all the vegetables with the sauce. Add the steak back to the pan,



and stir well to coat the steak with the sauce.



Serve over rice or noodles, and sprinkle chopped peanuts on top.

Find more recipes at Cooking Thursday, Foodie Friday, Food on Fridays and Friday Food.


Kung Pao Steak and Vegetables

1/3 cup soy sauce
1 Tbsp. cornstarch
2 Tbsp. rice vinegar
1 tsp. sugar
2-3 tsp. chili paste
1 1/2 Tbsp. oil
1 pound skirt or sirloin steak, thinly sliced across the grain
4 green onions, sliced
3 cloves garlic, finely chopped
4 cups broccoli florets (about 1 head of broccoli)
1 small red pepper, chopped
6 ounces white mushrooms, quartered
2 ribs celery, sliced
1/4 cup peanuts
cooked rice or noodles

Whisk together the soy sauce, cornstarch, vinegar, sugar and chili paste until cornstarch is fully dissolved; set aside.

Heat oil in a large skillet over medium-high heat. Add beef; stir fry for 2 minutes. Remove to a plate.

Add onion and garlic to skillet and cook 1 minute. Add broccoli, red pepper, mushrooms and celery; cook and stir for 5 minutes or until broccoli is tender.

Whisk sauce mixture again, then stir in beef, any accumulated juices and soy sauce mixture. Stir until sauce thickens, then heat through, about 2 minutes. Sprinkle peanuts over the top. Serve over rice. Serves 4-6.