Spicy Beef Kung Pao with Cashews and Bell Peppers

Beef Kung Pao: A Flavorful Delight

Discover the delightful fusion of savory and spicy with this delectable Beef Kung Pao recipe. This dish features tender beef cooked with a medley of vegetables and seasoned with a harmonious blend of sauces and spices. Perfect for an exciting weeknight dinner or a special gathering, this Beef Kung Pao brings a touch of Chinese cuisine to your table.

Ingredients:

• 300 grams of sirloin beef, thinly sliced
• 2 onions, sliced
• 3 cloves of garlic, finely chopped
• Dried red chilies, to taste
• 1 handful of cashew nuts, toasted
• 3 small green onions, diagonally sliced
• 1 yellow bell pepper, sliced into strips
• 1 red bell pepper, sliced into strips
• 3-4 green chilies, deseeded and diagonally sliced
• 3 teaspoons chili powder
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons tomato ketchup
• 2 tablespoons palm sugar (or granulated sugar)
• Salt, to taste
• 1 teaspoon black pepper
• 2 tablespoons sweet soy sauce

Marinade:

• 2 limes, juiced
• 1 tablespoon oyster sauce
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon cornstarch

Instructions:

1. Marinate the Beef:
   Begin by marinating the thinly sliced beef. In a bowl, combine lime juice, oyster sauce, Worcestershire sauce, salt, black pepper, and cornstarch. Add the beef, ensuring it is well-coated with the marinade. Let it sit for 15-20 minutes to absorb the flavors.

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2. Prepare the Stir-Fry Base:
   Heat a generous amount of sesame oil in a large skillet or wok over medium heat. Add the chopped garlic and cook until it becomes fragrant, about 1-2 minutes.

3. Cook the Onions:
   Add the sliced onions to the skillet and sauté until they become translucent and slightly golden.

4. Stir-Fry the Beef:
   Increase the heat to high and add the marinated beef to the skillet. Stir-fry until the beef is browned and cooked through.

5. Add the Sauces and Seasonings:
   Incorporate the chili powder, oyster sauce, soy sauce, tomato ketchup, and palm sugar into the beef mixture. Stir well to combine, then add a little water if needed to create a rich sauce. Allow the beef to simmer until it is tender, which may take up to an hour. You can add more water during this process if the sauce becomes too thick.

6. Add Vegetables:
   Once the beef is nearly tender, add the yellow and red bell peppers, green chilies, and toasted cashew nuts. Continue to cook until the peppers are tender and slightly transparent.

7. Season and Finish:
   Season with salt and adjust the taste as needed. If desired, add sweet soy sauce for a touch of sweetness. Stir well to incorporate all flavors.

8. Serve:
   Once everything is well-cooked and seasoned to your liking, remove from heat. Serve the Beef Kung Pao hot, garnished with sliced green onions.

This Beef Kung Pao recipe offers a wonderful balance of heat, sweetness, and umami, making it a perfect addition to your culinary repertoire. Enjoy the vibrant flavors and satisfying textures of this classic dish with your family and friends!