Kung Pao Beef with Peanuts

Name: Kung Pao Beef with Peanuts
Prep time: 12 min
Cook time: 12 min
Total time: 24 min
Yield: 2 portions
Cuisine: chinoise
Ingredients: 300 g beef (rump steak); 250 g cooked white rice; 100 g roasted unsalted peanuts; 150 g red bell pepper; 4 piece dried chili; 80 g onion; 3 tbsp soy sauce; 2 tbsp white vinegar; 2 tsp sugar; 3 tbsp peanut oil; 2 clove garlic; 1 tbsp cornstarch

Temps

24 min

Difficulté

facile

Ingrédients

Budget

~9-13 €

Valeurs nutritionnelles

Score santé

Moyen · /100

450 kcal

par portion

35 gProtéines

22 gLipides

28 gGlucides

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Etapes

1
Cut the beef into cubes and coat with cornstarch.
3 min
2
Cut the bell pepper and onion into regular squares.
2 min
3
Heat the wok or skillet over high heat with peanut oil.
2 min
4
Sear the beef in batches for 3 minutes until browned, then set aside.
3 min
5
In the same wok, stir-fry the dried chilis, garlic, onion, and bell pepper for 2 minutes.
2 min
6
Mix together soy sauce, vinegar, and sugar, then pour over the vegetables.
1 min
7
Return the beef, add the peanuts, and stir vigorously for 1 minute.
1 min
8
Serve over hot rice.
1 min