Cooking Instructions:

• Begin by marinating the sliced flank steak. In a mixing bowl, combine the soy sauce, beef broth, corn starch, chili paste, and minced garlic. Add the sliced beef and stir to coat. Let it marinate for at least 15 minutes to absorb the flavors.
• In another bowl, whisk together the rice vinegar, Chinkiang vinegar, brown sugar, and remaining corn starch. This mixture will create a rich sauce for your Kung Pao Beef.
• Place your wok or large skillet over medium-high heat and add 2 tablespoons of vegetable oil. Once hot, add the minced dried red chili and ginger paste. Stir-fry for about 30 seconds until fragrant.
• Add the marinated beef to the wok in a single layer. Let it sear for about 2-3 minutes without stirring to allow a nice crust to form. Once browned, stir-fry the beef for another 2-3 minutes until cooked through. Remove the beef from the wok and set aside.
• In the same wok, add a little more oil if needed. Toss in the sliced red and green bell peppers. Stir-fry for about 2-3 minutes until they are slightly tender but still crisp.
• Return the cooked beef to the wok along with the diced dried red chilis. Pour the prepared sauce over the beef and vegetables. Stir well to combine and coat everything in the sauce. Cook for an additional 2-3 minutes until the sauce thickens and everything is heated through.
• Finally, add the chopped peanuts and green onions, reserving some green onions for garnish. Toss everything together for a final mix before removing from heat.
• Serve your Kung Pao Beef hot over steamed rice or noodles, garnished with the remaining green onions. Enjoy the explosion of flavors in each bite!