Kung Pao Beef

By Sharon Lin
Servings: Serves 4

Ingredients

• Beef flank
• Sugar
• Soy sauce
• Sriracha sauce
• Green onions (chopped)
• Corn starch

Preparation

Mix the soy sauce, sugar, water, Sriracha sauce, and corn starch together in a pot. Heat in a small pan.

Meanwhile, cut the beef flank against the grain into bite-sized strips. Mix the beef with soy sauce and sugar, and let sit for 10-30 minutes. Then add Sriracha sauce and corn starch to the beef.

Heat up oil in a pan on medium-high heat. Stir-fry the beef, being careful to not overcook it. Coat the beef with the extra sauce and green onions, then serve.