Kung Pao Beef

By Sharon Lin
Servings: Serves 4



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.