Kung Pao Beef

Instructions

1. Marinate the beef
   In a medium bowl, combine the sliced beef with 1 tablespoon soy sauce and cornstarch. Mix well to coat the beef evenly and let marinate for at least 15 minutes while preparing other ingredients.
2. Prepare the sauce
   In a small bowl, whisk together the remaining 1 tablespoon soy sauce, rice vinegar, hoisin sauce, and sugar until well combined. Set aside.
3. Stir-fry the aromatics
   Heat a wok or large skillet over high heat. Add 2 tablespoons of oil. When the oil is hot, add the dried chilies and Sichuan peppercorns (if using). Stir-fry for about 30 seconds until fragrant but not burnt. Add the minced garlic and ginger, stir-fry for another 30 seconds.
4. Cook the beef
   Push the aromatics to one side of the wok. Add the remaining tablespoon of oil and the marinated beef in a single layer. Let it sear for 1 minute without stirring, then stir-fry for 2-3 minutes until the beef is nearly cooked through.
5. Add vegetables
   Add the red and green bell peppers to the wok. Stir-fry for 2 minutes until the peppers start to soften but still maintain their crispness.
6. Combine with sauce
   Pour the prepared sauce over the beef and vegetables. Toss everything together and stir-fry for 1-2 minutes until the sauce thickens slightly and coats all ingredients evenly.
7. Finish the dish
   Add the scallions and peanuts. Stir-fry for another minute to heat through and allow the flavors to meld together. Remove from heat immediately to prevent overcooking.
8. Serve
   Transfer the Kung Pao Beef to a serving plate. Serve hot with steamed rice. For an authentic experience, don't remove the dried chilies – they're meant to impart flavor rather than be eaten.