How to make Kung Pao Beef

Ingredients

• 2lbs - Top Sirloin Steak (cut into bite size pieces)
• 3 - Carrots (cut into small cubes)
• 3 - Celery Stalks (cut into small cubes)
• 1 - Bell Pepper (cut into small cubes)
• 1 Cup - Roasted Unsalted Peanuts
• 4 TBS  - Cooking Oil
• 1 TBS Corn starch + 2 TBS water = Corn Starch Slurry

Sauce

• 2 TBS - Shaoxing Chinese Cooking Wine
• 1 TBS - Sesame Oil
• 1 TBS  - Minced Garlic
• 1 TBS - Mince Ginger
• 2 TBS - Sambal Oelek
• 1.5 Cups - Chicken Broth
• 3 TBS - Lite Soy Sauce
• 2 TBS - Oyster Sauce
• 1 tsp - Sugar

Sauce Instructions

• In a medium sauce pan over medium heat add sesame oil, garlic and ginger and cook until just fragrant.
• Add remaining ingredient to sauce pan, bring to a boil and simmer for 5 minutes. Then set aside

Instructions 

• Add cooking oil to a hot wok over high heat and stir fry steak in small batches for 2-3 minutes just for color.
• Once all of the beef is browned, add it all back into the hot wok.
• Add carrots and stir fry for one minute.
• Add celery, onion, bell pepper, peanuts and stir fry 2-3 minutes.
• Add sauce and bring to a boil.
• Stir in corn starch slurry. 
• Continue cooking and stirring until the sauce has thickened 1-2 minutes.

Enjoy!