Kung Pao Beef

This tender Kung Pao Beef combines roasted peanuts, crispy veggies and chilies in a spicy-sweet sauce served over steamed rice.

This is one of those weeknight dinners I make when I want something really good but don’t want to spend forever in the kitchen. It comes together fast and totally hits that takeout craving.

• 2 tbsp peanut or chili oil divided
• 1 lb sirloin steak thinly sliced
• 1 tbsp cornstarch for tenderizing the steak
• 2 tsp baking soda for tenderizing the steak
• 1 yellow onion chopped
• 1 red pepper chopped
• 4 cloves garlic minced
• 1 tsp gingerroot minced
• 3 green onions cut into 1-inch pieces
• 1/3 cup roasted peanuts chopped

• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 2 tbsp cooking sherry or rice vinegar
• 1 tbsp brown sugar
• 1 tbsp cornstarch

• 1 cup jasmine rice
• 1 1/4 cups water
• 1 tsp butter
• 1 pinch salt