Kung Pao Beef Recipe

• 1lb flank steak (sliced into thin strips)
• 2 tablespoons peanut oil
• 5 green onions (green and white parts separated, thinly sliced)
• 2 garlic cloves (minced)
• ½ teaspoon ground ginger (or 1 teaspoon fresh minced ginger)
• ¼ cup unsalted dry-roasted peanuts

Sauce-

• 1 tablespoon Chinese black vinegar (or balsamic vinegar)
• 1 teaspoon soy sauce
• 1 teaspoon hoisin sauce
• 1 teaspoon sesame oil
• 2 teaspoons sugar
• 1 teaspoon cornstarch
• 1 teaspoon crushed red pepper flakes

1. In a medium bowl stir together black vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch and crushed red pepper flakes. Stir until the sugar and cornstarch is dissolved.
2. Heat oil in a wok over medium-high heat. Add the sliced steak and stir-fry for 2-3 minutes or until no longer pink. Add the garlic, ginger, and white green onion pieces and stir-fry for 30 seconds. At this point you can add any vegetables you are using and cook to your liking. Pour in the sauce and stir to coat with the steak. Stir in the peanuts and cook for another 1-2 minutes. Transfer to a plate and sprinkle with green parts of the onion.